Low-carb and keto flaxseed and almond tortilla chips for dipping into homemade grill-roasted fresh tomato salsa. A nutritious, filling and delicious snack for the whole family. Super-easy to make, too.
- 100 g golden flaxmeal/ground flax
- 30 g almond flour can use more flax instead
- ¼ tsp salt optional
- ¼ tsp ground cumin optional
- 1-2 tsp fajita or taco spice mix optional (if not using above)
- 2 tbsp finely crushed kale chips optional
- 75 ml water
- 700 g tomatoes
- 1 red onion
- 2 jalapeños
- 5 cloves of garlic
- 2 tsp olive oil
- ½ tsp salt
- ½ tsp cumin powder
- 2 tbsp fresh lime juice
- ¼ tsp smoked paprika or ½ tsp adobo sauce from chipotle chillies
- 1 tsp smoky chipotle paste I like Gran Luchito brand (UK); optional
-
Heat the oven to 160C fan/180C conventional/350F.
-
In a small saucepan, bring the water for the tortillas to a simmer and add the rest of the ingredients, including your chosen flavourings. With the heat still on, briskly stir the mixture with a wooden spoon until the it comes together, and begins to pull away from the side of the pan.
-
Plop the dough onto a sheet of parchment paper to cool for a few minutes, then divide into 2-3 pieces. Working one at a time, use a rolling pin and roll each piece between parchment paper. Try to get it quite thin, but not so that it tears. You want them thick enough to be able to take the weight of a scoop of salsa! It probably won't be neat. Place a suitably sized bowl - mine was 19 cm/7.5-inches - on top and cut around to make a circle. Use a knife or pizza wheel to cut into triangles. Carry on with the remaining dough. I also make them without using a round template, cutting the ragged rolled dough into ragged tortilla chips.
-
Place the tray(s) in the preheated oven and bake for 10 minutes. Remove the trays and re-cut the tortillas as they will have puffed up a bit in the baking. Move them away from each other a tiny bit. Then pop the trays back in the oven for a further 8-10 minutes. Remove from the oven and allow the chips to cool on their trays. If you are not eating these right away, fully cool before storing in a lidded airtight box or canister. They will keep for at least 5 days, and can be refreshed for a few minutes in a hot oven if needs be.
-
Slice the tomatoes in half; cut the onion in half, peel it and cut into thick wedges; half and deseed the jalapeños.
-
Heat your grill/broiler on medium-high to high and line your grill/broiler pan with foil. Place your halved tomatoes skin-side up on the rack, and arrange the onion wedges, jalapeño halves, and the garlic in the skins on the rack. Brush them all with the oil. Place them under the hot grill/broiler until they start to blister - about 5-7 minutes. Watch them like a hawk!
-
When cool enough, remove the skins from the garlic.
-
Place the grill-roasted vegetables in a food processor, along with the remaining salsa ingredients and pulse until you get your desired texture. Taste for seasoning, adjusting as needed. The salsa will keep for up to five days in the refrigerator.
All Flaxseed Version: replace the 30 grams of almond flour with same of golden flax meal and carry on as instructed.
Fermented Salsa: If you fancy a probiotic salsa - it will take a few days to ferment - try my Lacto-Fermented Salsa