Easily make these low carb, crispy, flaxseed vegan and paleo tortilla chips and taco shells in less than 30 minutes, using just three simple ingredients!
INGREDIENTS
- 1/2 cup flaxseed meal
- 1/8 cup water
- 1 pinch salt
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INSTRUCTIONS
- If you don't have flaxseed meal, you can easily grind your own in your blender.
- Preheat your oven to 175ºC/350ºF, using a convection setting if you have one.
- Preheat a skillet to medium high heat.
- Mix together the flaxseed meal, water, and salt in the preheated skillet using a spatula to immediately combine the ingredients and push them together into a dough ball. The heat of the skillet helps to make the dough less sticky and more workable, so it's a good idea to use the spatula to help work the dough in the skillet for around a minute before forming it into a ball and using it.
- With the help of two parchment sheets or sheets of wax paper, roll the dough into a very thin sheet. Make it as thin as possible so that it will crisp up quickly in the oven without getting air bubbles.
- Once the dough has been rolled thinly, cut it into tortilla chip shapes. I find it easiest to cut the dough into round/oval shapes first and then use a pizza cutter to cut each circle into 8 triangles. I can usually form 3 circles from which I can cut 24 tortilla chips with each batch.
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