Keto Tortilla Chips

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

In a medium bowl, whisk together the almond flour, psyllium husk powder, xanthan gum, salt, garlic powder, and onion powder.

Add the warm water and olive oil to the dry ingredients. Mix with a spoon until a dough forms, then knead gently with your hands for about 1-2 minutes until smooth.

Place the dough between two sheets of parchment paper. Roll the dough out very thinly, to about 1/16 inch thickness. The thinner you roll it, the crispier the chips will be.

Remove the top sheet of parchment paper. Using a pizza cutter or sharp knife, cut the dough into desired tortilla chip shapes (triangles or squares).

Carefully transfer the parchment paper with the cut chips onto the prepared baking sheet.

Bake for 10-15 minutes, or until the chips are golden brown and crispy. Keep a close eye on them as they can brown quickly.

Remove from the oven and immediately sprinkle with a little extra salt, if desired. Let them cool completely on the baking sheet; they will crisp up further as they cool.

Serve with your favorite keto-friendly dips like guacamole or salsa.