Keto Chips. Thin and crispy, just like the real thing.

How to make thin crispy keto chips
How to make thin crispy keto chips
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Whether you call it Crisps or Chips, this video by Heavenly Fan show you exactly how to easily make lovely thin and crispy Keto Chips.

This recipe uses the same dough as the French Fries recipe. A lot of people have however repurposed the dough for various other dishes, like doughnuts, tortilla’s and crackers.

But in this video it is taken a step further than crackers and that is to make chips. We want to try and bring the crackers closer to the texture of a potato chip. The key here is the thickness and this video will show us a method to get these crackers very quickly and easily.

And because we can get them very thin, when we fry them we can get their texture very close to the texture of potato chips. But whether the Keto Chips actually tastes like Potato Chips is for you to decide.

We will be making the same dough as the French Fries with the only difference being that we will be blending the flour.

Start by putting a 150 grams of Ground Almonds into a mixing bowl. To that add 25 grams of coconut flour. Next add 5 to 6 teaspoons of Xanthan Gum powder. Quantity wise we are doubling the French Fries recipe.

You now need to add in your liquid. Do this by adding about 12 Tablespoons of hot water. Mix it together to form a ball of dough.

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For this video two batches of this dough has been made. One batch is left as is and will become the plain chips. The other batch will become the tortilla chips and will have some additional spices added.

For the Tortilla Chips add 1 Tablespoon of Black Sesame Seeds and some salt for seasoning. Mix it all together.

Place a chopping board on the table and place a layer of baking parchment on top. Take the plain dough and squeeze out any air pockets it might have, where after you roughly shape it into a loaf. The size of the loaf will be determined by the size of your food processor. Basically the plan is, shape the dough into a loaf, freeze it and then feed it through the food processor to make the chips.

Wrap it in the baking sheet an tie off the ends so that it keeps its shape, and then put it in the freezer as is. Do the same for the Tortilla dough but in this case shape it into a triangular shape.

You need to freeze the two shaped batches for a minimum of 5 to 6 hours. When you take it out of the freezer, chances are that it is too hard for the food processor, so leave it out on the counter for about 10 minutes to defrost. You however do not want the dough to become too soft, so don’t wait more than 15 minutes.

Once the 2 batches are ready you need to feed it through the food processor like you would feed through veggies. Make sure you use the thinnest slicer you have for the chips. Doing this you will have perfectly sliced chips in no time at all. Pop the chips back in the freezer until you are ready to cook them.

You can either fry these chips or bake them. In the video the Tortilla Chips are being baked and the normal chips are fried.

To bake the Tortilla Chips you get a baking tray and line it with a baking sheet. Grease the baking sheet generously with oil. Take the frozen chips and just line them up in the tray on the sheet.

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The chips goes into a 350 to 375 degrees pre-heated oven. Bake them for about 10 minutes on the one side and then 5 to 10 minutes on the other side. So overall baking time is 15 to 20 minutes.

For the Frying just use a pot on the oven with oil in it. You don’t need to use a huge amount of oil, but there should be enough that the chips can float to the top. Heat up to oil to around 250 degrees. Take the chips out of the freezer to soften just a bit. When the oil is ready start dropping in the chips, one by one. Don’t flip them over until they have crisped up a little bit.

Once the chips look golden-brown, they are ready to come out. Place them on a paper towel to drain the excess oil. Leave them to cool which will crisp them up even more.

Season them and enjoy! There your have it, thin crispy Keto Chips for your enjoyment.

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