Keto Ready-Salted Crisps
Servings: 4
You'll be surprised at the flavour and crunch. Just like eating potato crisps. But healthy, not oily, and utterly satisfying.
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Ingredients
- 60 g mozzarella pre-grated - Morrison’s (UK) is best
- 40 g lupin flour
- 40 g ground almonds
- ½ tsp fine himalayan pink salt
- 65 g water
Instructions
- set aside one of your oven racks, lay out your silicone sheet (pre-cut to 47cm x 33cm - 18.5 x 13”) and a piece of cling film (saran wrap) that’s 2” larger than the silicone sheet; pre-heat oven to 140°C.combine dry ingredients.
- combine dry ingredients.60 g mozzarella, 40 g lupin flour, 40 g ground almonds, ½ tsp fine himalayan pink salt
- make a well in the centre and tip in the water.65 g water
- mix with a fork for a minute, then wear a disposable, food-safe glove on your dominant hand and knead briefly to obtain a sticky, smooth dough.
- transfer your dough onto the silicone sheet, flatten it with your gloved hand, then place your pre-cut cling film (saran wrap) on top; if you have a quartz worktop like mine (or other shiny surface), allowing the cling film to overlap will let you stick it down so the silicone sheet won't slide about.
- roll the dough outwards from the centre in all directions, stretching it out until transparent; if you see any areas that are more opaque than others, roll out some more; you want to cover the entire silicone sheet with no more than 1-2 cm free from the edges, to 1mm thickness; you will need to peel away the cling film and reposition it several times; to remove the cling film neatly, peel it away gently while holding it closely parallel to the dough.
- use a plastic pizza wheel (dipped in water with excess shaken off) to slice vertically and horizontally; if you want triangle shapes, create bigger squares and slice them diagonally.
- slide the silicone sheet onto your oven rack and bake for 35 minutes.
- remove the rack, turn off oven, and close the door.
- flip the silicone sheet over a sheet of parchment paper (the crisps will be loosely attached, so do this with a swift action), and peel it away to leave the crisps upside down - no need to break them apart just yet.
- slide the paper over your oven rack and put it back in the oven, door ajar, to let residual heat dry the crisps further.
- leave them in for at least 30 minutes - they will naturally lift away from the paper.
- remove them, break them up and, as soon as they’re completely cool, store them at room temperature in an airtight container.
Notes
Use Metric Kitchen Scales to weigh your ingredients accurately.
A pizza wheel with a plastic blade will not ruin your silicone sheet.
Storing these crisps in an airtight container will keep them crispy for several days.
Nutrition
Serving: 28g | Calories: 141kcal | Carbohydrates: 1.3g | Protein: 10.6g | Fat: 9.7g
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