Keto tortilla chips with smoked salmon dip
Table of Contents
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.