Low Carb Keto Tortilla Chips

Ketogenic eating lacks a plethora of crunchy snacks.  While pork rinds, nuts and vegetables are all great snacks they can get old after awhile.  Enter the Low Carb Keto Tortilla Chips.  We were experimenting with these Mama Lupe Low Carb Tortillas one night and found they’re a fantastic product to make chips with!  They’re the lowest carb tortillas I’ve found and that means I can eat more!  (Just kidding.  Watch those macros fool!)

Low Carb Keto Tortilla Chips

  • Servings: 1
  • Difficulty: Easy
  • Print

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Preheat your oven to 350 degrees.  While the oven is preheating take your pizza cutter and cut your tortillas into 8 even pieces.  (Like a pizza…)  Lightly coat a baking pan or pizza pan with olive oil.  Just a light coat!  Too much and it will absorb into your tortillas and it will be difficult to get them crispy.  Spread your tortilla wedges out on your pan.  Now sprinkle the Lite Salt over your chips to taste.  Once your oven is heated place the chips in for roughly 6-7 minutes or until you notice the edges start to brown.  Take the pan out of the oven and flip your chips over.  Bake for another 6-7 minutes or until you notice the edges browning.  Allow the chips to cool on a cookie rack.  This is important for them to crisp up and give you a nice crunchy chip.  Serve with your favorite keto friendly queso, guacamole or salsa.  Enjoy!

8 Chips:  60 Calories, 3 g Fat, 5 g Protein, 3 g Net Carbs

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Keto Taco Bowl

I look at some other blogs and I see these nicely done photographs of food and I think they look so amazing!  I make the recipe and I’m faced with this unimaginably ugly thing that I made. Like all the fast food burgers I used to eat my version was the crappy flattened bun with a dried meat shingle wedged between.  Other keto blogs are McDonalds with $5000 cameras and food paint. Yes, food paint.

I’m going to do something different here at The Bacon Monologues. I’m going to present you with photographs of my food, after I make it, just before I eat it with just an iPhone. With that I present you my Keto Taco Bowl.

Keto Taco Bowl

  • Servings: 2-4
  • Difficulty: Easy
  • Print

 

As with all my recipes this is pretty easy. (I’m more of a “convenience first” kinda cook. Here are my ingredients.

  • 1 lb Ground Beef (80/20 or 70/30 works)
  • Taco Seasoning Packet
  • Green Chiles in a Can
  • Mexican Shredded Cheese (1/4 Cup)
  • 2 Tbsp Salsa
  • 2 Tbsp Ortega Taco Sauce
  • 2 Tbsp Full Fat Sour Cream
  • Dash of Chipotle Tobasco Sauce (Optional)

First you want to take your ground beef and taco seasoning and prepare them as directed on the package.  When the taco meat is close to being finished add your green chilies so they cook just a bit. You’ll only need 4 oz in your bowl so you can save the rest for fast meals later. Add the remainder of the ingredients on top of your meat.  Start with the cheese so it melts down and gets all gooey and delicious. Add everything else with the sour cream last. Taco Bell can’t do it better!

There are two variations for this recipe.  You can use my FAVORITE low carb tortilla and make soft shell tacos!  (Mama Lupe Low Carb Tortillas) You can also take all the ingredients and put them on a bed of romaine lettuce for a taco salad!  Enjoy!