Keto Snacks
Crispy fried keto tortilla chips seasoned with salt and pepper. Simple snack made from keto tortillas.
Equipment
- Baking sheet or plate
- kitchen scissors
- nonstick skillet
- Tongs or spatula
- Paper Towels
- Plate
Ingredients
Ingredients
- 4 keto tortillas* See notes
- 1/4 cupolive oil
- 1/2 teaspoonsalt
- 1/4 teaspoonpepper
Instructions
Instructions
- Lay the 4 keto tortillas flat on a baking sheet or plate in a single layer; let them sit at room temperature for 1 hour to dry out.
- Use kitchen scissors to cut each tortilla into triangles; set the triangles aside.
- Pour 1/4 cup olive oil into a nonstick skillet and heat over medium heat until the oil shimmers (do not let it smoke).
- Add a single layer of tortilla triangles to the hot oil without overcrowding the pan. Fry 2–3 minutes, turning as needed, until the triangles are golden around the edges.
- Transfer the fried chips to a plate lined with paper towels to drain. Repeat step 4 until all tortilla triangles are cooked.
- While the chips are still warm, sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss or turn the chips to coat.
- Serve the chips immediately.
Notes
Notes
* Or store bought keto tortillas like Siesta or Mission foods.
TO STORE
: Leftovers can be stored at room temperature in an airtight container for up to two weeks.
TO FREEZE
: Placed the cooled snacks in a ziplock bag and store it in the freezer for up to 6 months.
* Or store bought keto tortillas like Siesta or Mission foods.
TO STORE
: Leftovers can be stored at room temperature in an airtight container for up to two weeks.
TO FREEZE
: Placed the cooled snacks in a ziplock bag and store it in the freezer for up to 6 months.