Low Carb Chili Doritos

Did you know “Doritos” were released in the United States in 1964?  It was the first tortilla chip to be launched nationally in the USA.  In 1994, the company spent $50 million to redesign Doritos to make the chips 20% larger, 15% thinner and with rounded edges. The redesign consisted of a two-year market research study that involved 5,000 chip eaters! 
In Jan 2012, Carol, redesigned the chip into a gluten free, low carb version!  Well, it took me 2 hours and a little playtime in the kitchen.  I knew that the chip needed almond flour to give it that crunch.  I added flax seed to provide the multigrain taste (I like that taste).  I used chili pepper spice, cumin, paprika, onion powder, and salt.
Low Carb Chili Doritos Recipe Ingredients
·         ¾ cup almond meal (click here for where to buy some)
·         ¼ cup of flax seed (click here for where to buy some)
·         ¼ cup of coconut flour (click here for where to buy some)
·         ¼ cup of unsalted butter (can use salted but the chip will be more salty)
·         1 large egg
·         1 1/2 tsp of chili pepper spice (use more if you like it extra spicy)
·         1 tsp of onion powder
·         ½ tsp of cumin
·         ½ tsp of paprika
·         ½ tsp of salt
Instructions
1.    Heat oven to 350 degrees.
2.    Line a large flat baking sheet with parchment paper.
3.    Mix all of the ingredients in a food processor.
4.    Divide the dough into 2 balls.
5.    Place one ball between two large sheets of parchment paper.  On a flat surface use a rolling pin to flatten the dough.  Flatten the dough to the thickness of a thin cracker.
6.    Lift off the top of the parchment paper.
7.    Using a knife or pizza cutter, cut the dough into triangles.
8.    Take off any dough leftover from cutting.  Place it with the other ball.
9.    Gently lift the parchment paper with the cut dough, and invert it onto the baking sheet with the parchment paper.
10.  Gently pull the parchment paper off leaving the dough on the baking sheet.
11.  Bake in the oven at 350 degrees for 7 ½-10 minutes.  The chips are done when the dough is crispy and light brown.12.Repeat for the second ball of dough.
The recipe makes about 30 Doritos.
Serve with salsa, taco dip etc.Store the chips in a bag or container without the lid or bag closed.  It helps the chips stay crisp longer.
Nutritional Facts per serving Based on fatsecret.com
1 Chip = Fat 1.58g, Net Carbs 0.62g, Protein 1.19g, Calories 42.93
Enjoy your snack!

Carol

5.0 from 1 reviews

Low Carb Chili Doritos
Author: 
Recipe type: Snack
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ¾ cup almond meal
  • ¼ cup of flax seed
  • ¼ cup of coconut flour
  • ¼ cup of unsalted butter (can use salted but the chip will be more salty)
  • 1 large egg
  • 1½ tsp of chili pepper spice (use more if you like it extra spicy)
  • 1 tsp of onion powder
  • ½ tsp of cumin
  • ½ tsp of paprika
  • ½ tsp of salt
Instructions
  1. Heat oven to 350 degrees.
  2. Line a large flat baking sheet with parchment paper.
  3. Mix all of the ingredients in a food processor.
  4. Divide the dough into 2 balls.
  5. Place one ball between two large sheets of parchment paper. On a flat surface use a rolling pin to flatten the dough. Flatten the dough to the thickness of a thin cracker.
  6. Lift off the top of the parchment paper.
  7. Using a knife or pizza cutter, cut the dough into triangles.
  8. Take off any dough leftover from cutting. Place it with the other ball.
  9. Gently lift the parchment paper with the cut dough, and invert it onto the baking sheet with the parchment paper.
  10. Gently pull the parchment paper off leaving the dough on the baking sheet.
  11. Bake in the oven at 350 degrees for 7 ½-10 minutes. The chips are done when the dough is crispy and light brown.
  12. Repeat for the second ball of dough.
Notes
Nutritional Facts per serving Based on fatsecret.com 1 Chip = Fat 1.58g, Net Carbs 0.62g, Protein 1.19g, Calories 42.93

This recipe was featured on BuzzFeed’s 25 Baked Alternatives To Potato Chips And French Fries, July 17th, 2012.

If you liked this recipe you should check out my dessert book, Indulge: 70 Grain Free Desserts.

About The Author

I’ve been following a real food diet since 2011 when my doctor told me to ditch the wheat! I believe in the healing power of eating real food. Follow me on my adventure.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. In order for me to support my blogging activities, some links on this site are affiliate links, including Amazon.com affiliate links. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This helps cover some of the costs for this site. I appreciate your support! I only endorse products that I use and believe in.

Carol Lovett – who has written posts on Ditch The Wheat.


Comments

  1. Rachel Hurt says

    This looks awesome! I don’t have almond flour is there anything I can sub for it?

    I can’t wait to make this for my family!

    • CAROLditchthewheat says

      Hi Rachel,
      Do you have any almonds or almond slivers? If so you can take a coffee grinder and grind them. You can also use any other nuts that you grind but the flavour might change.

      • Jaylene Welch says

        Wow that seems like alot for just one chip….they sound amazing but one would definitely have to watch how many you consume. Just a handful could be almost 800 calories…LOL

        • says

          Each chip cannot have 42 calories per serving, based on the above fat/carb/protein info. Fat has 9 calories per gram, and carbs/protein have 4 calories per gram. Therefore, the correct calorie count is:
          21.46

  2. Marilyn says

    THESE are amazing!!! Yes, high in calories, but at least they’re healthy calories that a body can process correctly!

  3. Connie says

    I made these and hmm turned out kinda blah-I can’t really taste the seasonings and think I rolled them too thick and baked them in the pan with the paper. I think they would be good with some gaucamole or something that I wish I had LOL. I think I have salsa to try them with-but what did I do wrong? Yours look so much better hmmm

  4. Darcy says

    I have not made these yet but I think I love you. I will swap the flax for oat flour (I grind it myself) and I can’t have coconut so I’ll probably use the almond flour to replace that. I’ve made cheddar crackers similar to this recipe but I’m so glad you thought of the spices and worked out the amounts for me. Well… not me personally.

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