It's simple to make your own low carb real corn chips - these versatile chips are perfect for dipping and spreading, or just a quick snack - and at only 78 calories per serving, and 4 net carbs, they are much lower than any other corn chips.
Like a real crispy chip? Just reheat in oven for a few minutes.
3/4 Cup Carb Counters™ Low Carb Corn Muffin Mix
4 teaspoons Oil
1/2 Cup Water
1/4 teaspoon Salt (optional)
Preheat oven to 350°. Top a cookie sheet with parchment paper or lightly spray oil on it. In a small bowl, combine all ingredients and stir with spoon until well mixed.
Shape the dough into a "log" in the middle of the cookie sheet. Spray a piece of plastic wrap with non-stick cooking spray. Cover the log with the sprayed plastic wrap.
Press or roll out the dough to thinly cover most of the cookie sheet. The thinner you spread the dough, the crispier the chips will be.
Bake the dough for 8-10 minutes. Edges may brown up. That's ok. Don't fuss. These chips taste delicious either way.
Using a pizza cutter or knife cut off the jagged baked edges and make three equal cuts down the longest side of the sheet. Then cut zig zag dough points as shown to form "chips".
Salt if desired, and serve with salsa, cheese dip or guacamole. Cool the chips completely and store them in a zip lock bag or closed container in the fridge for up to 3 months. To crisp up chips, place in single layer on baking pan and bake at 350° for 3-4 minutes.
Top with sprinkled cheese and reheat at 375° for 5 minutes to melt. Serve with Nacho dip.
Makes 4 servings at 4 net carbs per serving.
You will be able to make 2 more batches of chips from one bag of corn muffin mix.