👩🍳 Instructions
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1
Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
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2
In a microwave-safe bowl, combine shredded cheddar and cream cheese. Microwave in 30-second intervals, stirring, until melted and smooth (1-2 minutes).
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3
Add melted cheese mixture and egg to a mixing bowl; stir well. In a separate bowl, whisk almond flour, garlic powder, onion powder, smoked paprika (if using), ¼ tsp salt, and ⅛ tsp black pepper.
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4
Gradually add dry ingredients to wet, mixing until a cohesive dough forms. Chill for 10-15 minutes if too sticky.
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5
Place dough between two sheets of parchment paper. Roll thinly to about ⅛-inch thick.
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6
Remove top parchment. Cut dough into triangles or squares using a pizza cutter. Transfer parchment with chips to baking sheet.
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7
Bake for 15-20 minutes, or until golden brown and firm. Sprinkle with extra salt immediately after removing from oven. Cool completely on baking sheet to crisp.
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8
For guacamole: Mash avocados in a bowl. Stir in red onion, cilantro, jalapeño, and lime juice. Season with salt and pepper to taste. Serve with cooled chips.
💡 Notes
Ensure chips are rolled very thin for maximum crispness. Store cooled chips in an airtight container at room temperature for up to 5 days. Re-crisp in a 300°F (150°C) oven for 5-7 minutes if needed. Guacamole is best fresh, but can be stored with plastic wrap pressed directly on the surface in the fridge for 24 hours.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
12g
Total Fat
24g
Saturated Fat
8g
Carbs
6g
Fiber
3g
Sugar
1g
Sodium
350mg
Cholesterol
40mg
