Delicious LC Chips
As a Low Carber for the past year, one of the hardest situations I've come across is being at a get-together that has chips and dip and not being able to really snack on any of it.
I LOVE buffalo chicken dip and pepperoni dip and spinach dip. And honestly, most of those are low carb/keto friendly. But do you know how weird it feels eating dip with a spoon??? Oh yes, I do know!
So for a recent party I offered to make the buffalo chicken dip. I made up my mind I was going to make some LC chips for me to enjoy the dip. I decided I was going to make two different kinds, so I looked in my cupboard for some spices. The first one I grabbed was garlic pepper seasoning. The second I grabbed was Ranch seasoning (I have a big container) and then I eyed the cajun seasoning and thought they would go well together.
So here was my set up:
I put some Extra Virgin Olive Oil (You can use melted butter too) in a cup and used a silicone brush to brush it onto the LC Tortilla (I purchase Mission Carb Balance Soft Tortilla from Walmart).
Then I sprinkle the seasoning on one side of the tortilla. I don't feel the need to season both sides, but you might. And that's fine. Then I use a pizza cutter to cut it up into small chip-like pieces.
For the oven, I preheat it to 350℉.
Before I used a cookie sheet lined with parchment paper, which worked. But then I bought a Gotham Steel Crisper Tray and that was a real game changer!! It makes them super crispy.
You can put the crisper in the oven to preheat it as well. Otherwise plan on it taking an extra 5 minutes or so for the first batch to crisp up. But usually it takes approximately 10-15 minutes.
Once they are brown and crispy I put them on a sheet of parchment paper to cool. AND YOU'RE DONE! Super simple.
For storage purposes, I fold up the parchment paper that the chips have been cooling on and put it (with the chips inside) in a gallon ziplock bag. I found that when I just put them in a ziplock bag they get a bit soft from whatever moisture gets in there. The parchment paper keeps them dry and crisp. I wish I could tell you their shelf life, but they haven't survived more than maybe 3 days at my house 😂.
And do you remember at the beginning of this post I mentioned the get-together? Yea.... guess what chips everyone ate?? That's right... mine! Four bags of store bought chips and once everyone tried my LC Chips, those were the popular ones. Two of the bags of store bought chips never got opened!! My personal favorites were the Cajun Ranch Chips. The Garlic Pepper ones were good, but I love Cajun seasoning.
So stop wondering around the chip aisle and wishing you could eat a big bag of greasiness. Because those are junk. With these chips the possibilities are endless. Cinnamon and sugar. Cocoa and sugar. (Well, Stevia not sugar). Plain salted. Salt and Pepper. Parmesan. Do I need to go on?
So make your chips. Eat the chips. And let me know what kind you made and how you liked them. And please...share, share, share. The number of low carber/ketoers grows daily and I want as many people to benefit from my blog as possible.
😘
Here are some helpful links:
Bulletproof Tea By Robyn Srigley
Low Carb Terms and Acronyms by Lynn Terry
90 Day Low Carb Challenge (My first low carb group)
Low Carb Traveler - The one who started the 90 Day group
Facebook Group: Keto Recipes
Facebook Group: Keto Connection
My Instagram
So here was my set up:
I put some Extra Virgin Olive Oil (You can use melted butter too) in a cup and used a silicone brush to brush it onto the LC Tortilla (I purchase Mission Carb Balance Soft Tortilla from Walmart).
Then I sprinkle the seasoning on one side of the tortilla. I don't feel the need to season both sides, but you might. And that's fine. Then I use a pizza cutter to cut it up into small chip-like pieces.
For the oven, I preheat it to 350℉.
Before I used a cookie sheet lined with parchment paper, which worked. But then I bought a Gotham Steel Crisper Tray and that was a real game changer!! It makes them super crispy.
 |
| Perfect heat all the way around |
You can put the crisper in the oven to preheat it as well. Otherwise plan on it taking an extra 5 minutes or so for the first batch to crisp up. But usually it takes approximately 10-15 minutes.
Once they are brown and crispy I put them on a sheet of parchment paper to cool. AND YOU'RE DONE! Super simple.
 |
| How good do those look?!?! |
For storage purposes, I fold up the parchment paper that the chips have been cooling on and put it (with the chips inside) in a gallon ziplock bag. I found that when I just put them in a ziplock bag they get a bit soft from whatever moisture gets in there. The parchment paper keeps them dry and crisp. I wish I could tell you their shelf life, but they haven't survived more than maybe 3 days at my house 😂.
And do you remember at the beginning of this post I mentioned the get-together? Yea.... guess what chips everyone ate?? That's right... mine! Four bags of store bought chips and once everyone tried my LC Chips, those were the popular ones. Two of the bags of store bought chips never got opened!! My personal favorites were the Cajun Ranch Chips. The Garlic Pepper ones were good, but I love Cajun seasoning.
So stop wondering around the chip aisle and wishing you could eat a big bag of greasiness. Because those are junk. With these chips the possibilities are endless. Cinnamon and sugar. Cocoa and sugar. (Well, Stevia not sugar). Plain salted. Salt and Pepper. Parmesan. Do I need to go on?
So make your chips. Eat the chips. And let me know what kind you made and how you liked them. And please...share, share, share. The number of low carber/ketoers grows daily and I want as many people to benefit from my blog as possible.
😘
Here are some helpful links:
Bulletproof Tea By Robyn Srigley
Low Carb Terms and Acronyms by Lynn Terry
90 Day Low Carb Challenge (My first low carb group)
Low Carb Traveler - The one who started the 90 Day group
Facebook Group: Keto Recipes
Facebook Group: Keto Connection
My Instagram
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