The proper snack for once you’re craving one thing tacky, these keto-friendly mozzarella tortilla chips are positive to fulfill.


For the chips:

200g mozzarella, grated

1 sprig rosemary

120g floor almonds

1 tbsp linseed flour

1/2 tsp garlic salt

1 tsp paprika


freshly floor black pepper

For the dip:

60g smoked salmon

200 g cream cheese

2 tbsp double cream; or as required

1 tsp curry powder


Step 1. Place the mozzarella in a bowl and soften within the microwave (or set over a pan of simmering water). 

Step 2. Finely chop the rosemary. Combine into the mozzarella along 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 combination between sheets of baking paper to a thickness of 2-3 mm. Minimize into small triangles and place on the tray. Bake for about quarter-hour till golden brown. Take away the chips from the tray and go away to chill.

Step 5. For the unfold, cube the smoked salmon and mix with cream cheese, cream and curry powder till easy and creamy. Serve with the chips.

Serves 4.