One evening, as we were enjoying taco night with our usual accompaniment of Zucchini Tortillas, I was thinking about how many batches of tortillas I’ve wasted by burning them to a crisp. Yes, I thought . . . they crisped up! I realized that if I just lowered the temperature and increased the baking time, I could crisp them up without the burnt flavor. It worked great!
These chips taste great on their own, but to make them more keto, I suggest serving them with a keto dip, such as guacamole, Blue Cheese Dressing, or Olive Salsa. Or serve them with one of the following main dishes: Slow Cooker BBQ Chicken Wraps, Slow Cooker Beef Barbacoa Wraps, or Slow Cooker BBQ Pork Wraps.
How to Make It
- Preheat the oven to 300°F. Line two large baking sheets with parchment paper and grease the paper well with coconut oil spray. Set aside.
- Using a pizza cutter, cut the zucchini tortillas into tortilla chip shapes. Place on the prepared baking sheets. Bake for 20 to 30 minutes, until dark brown.
- Remove from the oven and allow to cool a little. Once cool to the touch, remove them from the parchment and allow to cool completely. They will crisp up as they cool.
- Store in an airtight container in the fridge for up to 4 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 150 kcal Calories from Fat: 97.2 kcal |
|
% Daily Value*
|
| Total Fat 10.8 g 31% |
Trans Fat 0.0 g |
carbohydrates 4.2 g 3% |
Dietary Fiber 1.2 g 3% |
Protein 10 g 20% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |