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Low Carb Chili Doritos
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Amount Per Serving: Calories: 1003Total Fat: 86gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 60gCholesterol: 154mgSodium: 639mgCarbohydrates: 38gFiber: 20gSugar: 8gProtein: 31g
Low carb doritos that are easy to make and keeps your carbs low! Uses almond flour and flax seed. Crispy chip that is easy to dip into guacamole.
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.
Keto Dorito Chip Recipe
Author: Carol Lovett
Prep time: 7 minutes
Cook time: 20 minutes (total)
Yield: 30 chips
Low Carb Dorito Chip Ingredients
· ¾ cup almond meal or almond flour (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
How to Make Low Carb Doritos
1. Heat oven to 350 F. degrees.
2. Line a large baking sheet with parchment paper.
3. Mix all of the ingredients in a food processor combine until it forms a dough.
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.
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.
Yield: 30 chips
Low Carb Doritos
Low carb doritos that are easy to make and keeps your carbs low! Uses almond flour and flax seed. Crispy chip that is easy to dip into guacamole.
Prep Time
7 minutes
Cook Time
20 minutes
Total Time
27 minutes
Ingredients
- ¾ cup almond meal or almond flour
- 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
- Heat oven to 350 F. degrees.
- Line a large flat baking sheet with parchment paper.
- Mix all of the ingredients in a food processor and combine it forms a dough.
- Divide the dough into 2 balls.
- 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.
- Lift off the top of the parchment paper.
- Using a knife or pizza cutter, cut the dough into triangles.
Take off any dough leftover from cutting. Place it with the other ball. - Gently lift the parchment paper with the cut dough, and invert it onto the baking sheet with the parchment paper.
- Gently pull the parchment paper off leaving the dough on the baking sheet.
- Bake in the oven at 350 degrees for 7 ½-10 minutes. The chips are done when the dough is crispy and light brown.
- Repeat for the second ball of dough.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1003Total Fat: 86gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 60gCholesterol: 154mgSodium: 639mgCarbohydrates: 38gFiber: 20gSugar: 8gProtein: 31g
If you are curious about the Keto diet or are already doing it and need more dessert recipes… Grab your FREE Keto Dessert print cookbook –> HERE (just pay S&H). It’s free for a limited time.
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. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. 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. I only endorse products that I believe in. 
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
