The perfect snack for when you’re craving something cheesy, these keto-friendly mozzarella tortilla chips are sure to satisfy.
Ingredients
For the chips:
200g mozzarella, grated
1 sprig rosemary
120g ground almonds
1 tbsp linseed flour
1/2 tsp garlic salt
1 tsp paprika
salt
freshly ground black pepper
For the dip:
60g smoked salmon
200 g cream cheese
2 tbsp double cream; or as required
1 tsp curry powder
Method
Step 1. Place the mozzarella in a bowl and melt in the microwave (or set over a pan of simmering water).
Step 2. Finely chop the rosemary. Mix into the mozzarella together with the almonds, linseed, garlic and paprika to make a dough. Season with salt and pepper.
Step 3. Preheat the oven to 240C.
Step 4. Line a baking tray with baking paper. Roll out the mixture between sheets of baking paper to a thickness of 2-3 mm. Cut into small triangles and place on the tray. Bake for about 15 minutes until golden brown. Remove the chips from the tray and leave to cool.
Step 5. For the spread, dice the smoked salmon and blend with cream cheese, cream and curry powder until smooth and creamy. Serve with the chips.
Serves 4.
