@BarberDave You can probably get that at the deli counter cheaper.... they will slice it however thin/thick you want it too!
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Keto recipes
- Thread starter Spider
- Start date
oh i know but these are as big as a burro size tortilla, and I had not seen cheese that big o round
Late night baking, I know you can buy the parm chips, but these are so much better and the Pepperoni/Parm/Parika chips are to die for
Got a mandolin delivered today and failed at my first attempt at zucchini chips. Cut them at 3mm, rolled the water out. Brushed on olive oil, salt, pepper and garlic powder. Baked at 225 for 2h 20min. The ones on the outside were on the verge of being crunchy. The rest were still oily and soft. Think I need to make them a touch thicker and use less oil.
Keto Tortillas / Keto Cracker Thins
Tortillas:
2 cups Almond flour
2 tablespoons Xantham Gum
1 Teaspoon Baking powder
2 teaspoons Salt
1 teaspoon Smoked Paprika
1 cap Apple cider vinegar
2 eggs
2 tablespoons water
Mix until dough Ball put in plastic and knead for 3 mins, let rest for 15. Cut in 16 pieces roll and either use rolling pin or Tortilla Press ( BEST WAY ) have really hot pan. Cook one side for 30 seconds and other side for 5-10 let cool and enjoy like a corn tortilla
1 net carbs per tortilla / 13g fat / 6g protein
Net yield 16 tortillas ( size of regular corn Tortillas )
Chips:
Same recipe no paprika,
Sprinkle with parmesan, salt pepper and garlic,
Roll out thin, cur into small pieces with pizza cutter bake at 350 for 30-45 mins
Let cool, Crunch away
Tortillas:
2 cups Almond flour
2 tablespoons Xantham Gum
1 Teaspoon Baking powder
2 teaspoons Salt
1 teaspoon Smoked Paprika
1 cap Apple cider vinegar
2 eggs
2 tablespoons water
Mix until dough Ball put in plastic and knead for 3 mins, let rest for 15. Cut in 16 pieces roll and either use rolling pin or Tortilla Press ( BEST WAY ) have really hot pan. Cook one side for 30 seconds and other side for 5-10 let cool and enjoy like a corn tortilla
1 net carbs per tortilla / 13g fat / 6g protein
Net yield 16 tortillas ( size of regular corn Tortillas )
Chips:
Same recipe no paprika,
Sprinkle with parmesan, salt pepper and garlic,
Roll out thin, cur into small pieces with pizza cutter bake at 350 for 30-45 mins
Let cool, Crunch away
How sticky is the dough Dave? Do I gave to oil everything?
just a bit, no oil required just a hot non stick pan, and for pressing just 2 pieces of Parchment
KETO Chicken Fajitas
Yield 16 Servings
Ingredients
1 lb USDA Commodity smoked dark meat chicken fajita strips ( pre-cooked on grill ) ( or strips of choice)
12 Tbsp Tajin Seasoning
12 Tbsp Sour Cream
2 Tbsp Hatch Valley Flame Roasted Green Chiles
1 bunch shallots / or green onions
1 Avocado
3 large bell pepper ( cut in small strips )
2 Tbsp minced garlic
Black Pepper, Salt, Cumin, Coriander, Smoked Paprika, Cilantro, ( to taste )
2 cups Shredded Mexican Cheese
16 KETO Tortilla Shells
1 cast iron skillet
2 Tbsp olive or avocado oil
Heat cast iron skillet on high
add the oil
Take veggies and spices and saute over high heat until softened
add chicken to saute until heated through
add more spices to taste
warm Tortillas and place dollop of sour cream
add shredded cheese to tortilla
add fajita mix, and top with Tanjin and green chile sauce and a slice of avocado
MACROS: ( per serving )
3.4g Net Carbs
5.6g Fiber
22.0g Fat
14.9g Protein
300 Net Calories
0.4 glycemic load
Yield 16 Servings
Ingredients
1 lb USDA Commodity smoked dark meat chicken fajita strips ( pre-cooked on grill ) ( or strips of choice)
12 Tbsp Tajin Seasoning
12 Tbsp Sour Cream
2 Tbsp Hatch Valley Flame Roasted Green Chiles
1 bunch shallots / or green onions
1 Avocado
3 large bell pepper ( cut in small strips )
2 Tbsp minced garlic
Black Pepper, Salt, Cumin, Coriander, Smoked Paprika, Cilantro, ( to taste )
2 cups Shredded Mexican Cheese
16 KETO Tortilla Shells
1 cast iron skillet
2 Tbsp olive or avocado oil
Heat cast iron skillet on high
add the oil
Take veggies and spices and saute over high heat until softened
add chicken to saute until heated through
add more spices to taste
warm Tortillas and place dollop of sour cream
add shredded cheese to tortilla
add fajita mix, and top with Tanjin and green chile sauce and a slice of avocado
MACROS: ( per serving )
3.4g Net Carbs
5.6g Fiber
22.0g Fat
14.9g Protein
300 Net Calories
0.4 glycemic load
The Best Keto French Fries ( Believe it or Not)
Better than any vegetable version.
Ingredients:
1 cup almond flour
1 Tbsp Xantham Gum
1/2 Tbsp salt
4 Tablespoons Hot Water
1/4 teaspoon Smoked Paprika
Mix dry ingredients and add hot water, pulse until it forms a dough ball allow to sit for 3 minutes. Knead for another two and Roll to 1/4 inch thickness. cut in half and slice into french fry shapes
Heat Avocado or Olive oil to temp and fry until golden brown ( have not tried Air frying yet)
Remove from oil and immediately salt. and enjoy with favorite Dipping sauce or Keto Ketchup
The crunch mouth feel and taste are amazing
Better than any vegetable version.
Ingredients:
1 cup almond flour
1 Tbsp Xantham Gum
1/2 Tbsp salt
4 Tablespoons Hot Water
1/4 teaspoon Smoked Paprika
Mix dry ingredients and add hot water, pulse until it forms a dough ball allow to sit for 3 minutes. Knead for another two and Roll to 1/4 inch thickness. cut in half and slice into french fry shapes
Heat Avocado or Olive oil to temp and fry until golden brown ( have not tried Air frying yet)
Remove from oil and immediately salt. and enjoy with favorite Dipping sauce or Keto Ketchup
The crunch mouth feel and taste are amazing
woodpusher
TSC’s International Man of Meh
Having never partaken of the arse end of a rabbit myself, I'm not sure if you're saying you like them or not. 
try the fries @NurseDave also try ading some garlic and Shredded Parmesan cheese before your crisp
Kale is a weed...give me a good reason to eat a nasty tasting weed.
Kale is not a weed, and it's delicious. Do you eat cabbage & broccoli? They are all the same species (Brassica oleracea), each one was just selectively bred from the original wild cabbage.
Hey...if you think it's delicious, go ahead...I have never liked the taste of kale. And I see stuff in my yard that looks like kale all the time...I pull that stuff and toss it. So sure...it might be akin to the likes of cabbage broccoli and Brussels Sprouts...but I still think it's a weed.
I have other concerns about kale and other agriculture surrounding Glyphosate use...but I won't get into it. My former post was just poking fun.
Let me remind you all though that even Dave thinks they taste like poo poo!
woodpusher
TSC’s International Man of Meh
Kale: the modern Williams of leafy greens
I'm not sure it's that good...I'll stick to spinach...I hear it makes you strong...
Not bad in a soup.
not exactly a ringing endorsement.