EASY Keto Pita Chips. Ideal low carb snack for dipping and scooping!
I love foods with a satisfying crunch. These Keto Pita Chips are definitely tasty, in my opinion. Makes fantastic keto tortilla chips, or with corn tortillas, you could even use them to create tacos ! Greek tacos, please.
WHAT INGREDIENTS ARE CONTAINED IN KETO PITA CHIPS?
These keto pita chips’ ingredients are all low-carb, making them ideal for a ketogenic diet. They are also free of grains.
CAN I JUST USE COCONUT FLOUR OR ALMOND FLOUR?
No, the combination of flours is what gives these pita chips their particular structure. To replace one, it would be necessary to adjust the proportions of the recipe’s other ingredients, such as the water and egg. As always, feel free to explore and share your findings with the world in the comments section!
CAN THE BATCH BE DOUBLED?
Or twice, or even four times. Absolutely feel free to change the size of this. If you scale the recipe, all of the chips won’t fit in the cast iron skillet, so for the second stage, you’ll need to bake them on a sheet pan instead.
CAN I USE THIS RECIPE TO MAKE REAL PITA BREAD INSTEAD OF CHIPS?
Yes, please! The pita bread should be prepared as usual, and in the second phase, it should only be baked for 15 minutes or so, when it is just beginning to solidify but is still malleable enough to fold or rip.
Courses: Snack and Appetizer Mediterranean food Keywords: low carb, keto, and bread 10 minutes for preparation Time to Cook: 40 minutes Time total: 50 minutes Servings: 2 195 kcal of calories
- One big egg
- 1/4 cup water
- Olive oil, 1 tbsp
- 1/4 cup almond flour and 1 12 tablespoons coconut flour
- 8 g of baking soda
- 8 grains of salt
- Set the oven to 300 °F.
- In a medium bowl, blend each ingredient until well-combined. Wait for five minutes.
- A 10.5″ cast-iron skillet with good seasoning is heated to medium heat. If necessary, you can use a little oil. Add half of the mixture to the skillet in a 6 inch circle once it is hot. Before flipping, you need to heat for around 2-3 minutes and continuing to cook for additional minute or two. Repeat with the rest of the mixture.
- Pita should be cut into eighths. Put the skillet with the sliced pita chips back in the oven for 40 minutes, or until the chips are the desired crispness. Serve right away or keep in the refrigerator for up to three days.
Amount Per Serving
% Daily Value
Saturated Fat 3g
Vitamin A 119I