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–+ servings

Low Carb Tortilla Chips

Servings: 4 people
Author: Gloria Souls Song Koch

These low net carb chips, made from very high fibre lupin flour, are about as close to corn tortillas as I've found. They can even be cut into small circles and pressed gently into a mini-muffin pan before baking to make low carb tortilla cups for scooping up a hearty beef chili.

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Ingredients

  • 1 C Lupin Flour
  • 1/4 C Avocado or Olive oil
  • 1/4 C warm water
  • 1/2 tsp baking powder
  • 1/2 tsp kosher or sea salt
  • 1/2 tsp black pepper coarsely ground
  • 1 tsp mexican or italian herb mix optional

Instructions

  1. Preheat oven to 375°

  2. In a small bowl mix lupin flour, baking powder, salt, pepper and herb mix if using.

  3. Add oil to dry ingredients, mixing with a fork until incorporated

  4. Add warm water and stir until mixed. Mixture will seem a bit runny but as the flour absorbs water it will become drier and slightly crumbly. Form into a ball with your hands, scraping the sides of the bowl.

  5. Flatten the dough between two pieces of parchment paper and roll as thinly as possible. I like to flip the parchment and carefully peel it back a few times while rolling so that the crackers are not wrinkled. Remove the top piece of parchment and place bottom piece and dough on a cookie sheet.

  6. With a sharp knife or a pizza cutter cut into triangles, about corn chip sized and shaped.

  7. Place on middle shelf in oven and bake about 12-15 minutes or until beginning to brown on edges. Remove from oven and move parchment to cooling rack to cool for a few minutes before breaking apart into triangles.