KETO READY-SALTED CRISPS

Keto ready-to-eat salted chips. This quick and easy high-protein snack is very similar to potato chips, but contains only 1.3g of carbohydrates per standard 28g serving.

Unlike packaged potato chips (or chips if you’re American), these contain healthy and simple ingredients. And your fingers won’t stay covered in cheap grease.

Obviously you can’t exactly replicate factory-produced chips, but you already know that compromise is key on keto, right?

Try these chips and see what your taste buds think. Mine is super happy. I get the crunch of it Keto And ketovores often (me included) without resorting to eating junk. Happy days.

How to Make Keto Ready-to-Eat Salted Chips

This recipe is an adapted version of my recipe Super crispy parmesan chips. These chips are great for the depth of flavor and umami, so perfect for snacking on their own.

This version is similar, but much, much milder, and you won’t be able to taste any cheese (unless my taste buds have died and I’m talking nonsense).

There are only 3 basic ingredients in this recipe: pre-grated mozzarella, lupine flour And ground almonds. Salt and water complete the list.

Fun fact: Do you know why they are called “ready salted” in Britain? That’s because chips were initially sold unsaltedand contained a separate blue paper bag of salt that you added yourself. Those still exist in Britain I think, and they are called “Salt and shake“.”Ready salted” simply indicates that the chips have already been salted for you.

If you prefer flavored chipsbe my guest. Add any spices or herbs you like. But I would urge you to test the simple Ready-Salted recipe first.

Just one thing to note. Regular ‘wet’ mozzarella or pizza ‘block’ will not work. Pre-cut mozzarella is available in all supermarkets. But check the ingredients and carbohydrates on the label as there is a lot of variation depending on which additive manufacturers have added and in what amount. Morrison’s (UK) is my favorite: just a little potato starch and 1.7g of carbs per 100g.

The first step is to combine the dry ingredients well, pour in the water and mix with a fork. In just one minutethe ‘dough’ is ready to be kneaded by hand. Make sure you wear a food-safe disposable glove as it will be very sticky. Squeeze and twist for another minute, and it’s ready to roll out.

That was the easy part. Now comes the crucial part. Not difficult at all, but you have to be patient and do exactly as instructed.

Lay one large silicone plate (or cut off a piece 37cm x 33cm18.5″ x 13″) on your countertop and a piece cling film (Saran wrap) that is 2″ wider than the silicone sheet. You’ll need the cling film to overlap so you can tape it down as you roll out the dough. If you don’t, the silicone sheet will slide and cause you frustration.

Place the dough on the silicone sheet, spread it out with your gloved hand, cover with cling film and start rolling. Start in the center and roll outward, twisting the silicone wrap if that helps, until the entire surface is covered with a very thin, transparent dough layer. If you see any opaque spots, roll out some more! You want the dough to be like this 1mm thick everywhere and cover the entire area of ​​the silicone film at least 1-2 cm.

Don’t cut corners or lose patience while coasting. Thicker chips won’t be as tasty. Trust me on this.

The fun part follows. Use a plastic pizza wheel dipped in water and shaken. Cut in half vertically and horizontally to make squares. Prefer triangles? Fine. Just cut the squares diagonally.

Finally, fry your chips. Remove them from the oven, turn them over onto a sheet of baking paper and place them back in the oven (turned off, with the door slightly open). Leave them there for at least 30 minutes. You can then take them apart, let them cool completely and they’re done.

Make sure you store them in an airtight container so they stay super crispy for days.

Enjoy!

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• set aside one of your oven racks, lay down your oven silicone sheet (pre-cut to 47 cm x 33 cm) and a piece of cling film (saran wrap) that is 5 cm larger than the silicone sheet; preheat the oven to 140°C. Combine the dry ingredients.
• combine dry ingredients.

  60 g mozzarella, 40 g lupine flour, 40 g ground almonds, ½ teaspoon fine pink Himalayan salt

• Make a well in the center and pour the water into it.

  65 grams of water

• mix with a fork for a minute and then transfer one disposable, food-safe glove on your dominant hand and knead briefly until a sticky, smooth dough is formed.

• place your dough on the silicone sheet, flatten it with your gloved hand and place your pre-cut cling film (saran wrap) on top; if you have a quartz countertop like mine (or another shiny surface), overlapping the plastic wrap will help you stick it down so the silicone sheet doesn’t slip.

• roll the dough outwards from the center in all directions and stretch it until transparent; if you see areas that are more opaque than others, roll out some more; with which you want to cover the entire silicone sheet no more than 1-2 cm free from the edges, up to a thickness of 1 mm; you will have to remove the cling film and reposition it several times; To cleanly remove the cling film, gently peel it off while holding it closely parallel to the dough.

• use one plastic pizza wheel (immersed in water and shaken off excess) to cut vertically and horizontally; if you want triangular shapes, make larger squares and cut them diagonally.

• slide the silicone sheet onto your oven rack and bake for 35 minutes.

• remove the rack, turn off the oven and close the door.

• Twist the silicone sheet around a sheet of baking paper (the chips will be loosely attached, so do this quickly) and peel it away so that the chips remain upside down – you don’t need to separate them yet.

• Slide the baking paper over your oven rack and place it back in the oven, with the door slightly ajar, so that the residual heat allows the chips to dry further.

• let them sit for at least 30 minutes; they will naturally come loose from the paper.

• Once completely cool, remove, break and store at room temperature in an airtight container.

Use a metric kitchen scale to accurately weigh your ingredients:
Food Scales UK
Food Scales USA
A pizza wheel with a plastic blade won’t ruin your silicone sheet.
By storing these chips in an airtight container, they will remain crispy for several days.

Portion: 28G | Calories: 141kcal | Carbohydrates: 1.3G | Egg white: 10.6G | Fat: 9.7G

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