Keto Low Carb Cloud Bread Chips are the perfect treat for you to much on. Cloud Bread Chips- no carbs are something you don’t have to be guilt about! And it is low carb and Keto friendly! 

Instructions

STEP 1

Preheat oven to 400 degrees. Spray two muffin pans with non-stick spray.

STEP 2

Whisk your egg whites (make sure no yoke snuck in), water, & season all. Whisk until you have stiff peaks.

STEP 3

Spoon enough egg white mixture to cover the bottom of the muffin tin. Flatten smoothly with the back of a spoon.

STEP 4

Sprinkle a good pinch full of cheese on top of egg mixture.

STEP 5

Bake for 9-12 minutes until the edges of your chip are a nice deep brown. You want your chip to be crispy when it cools.

STEP 6

Remove from oven and use a small spatula to help remove the chip from the bottom of your muffin pan. Let cool.

Homemade crackers, what could be better? They taste better than store-bought ones and allow the whole family to spend time combining unique shapes and flavors.

Instructions

STEP 1

In a large bowl, combine all ingredients and mix until a dough ball forms. Adjust the dough consistency by adding almond meal if too wet or water if too dry.

STEP 2

Wrap the dough in waxed paper or plastic wrap and refrigerate for at least 30 minutes or up to 3 days.

STEP 3

Remove the dough from the refrigerator 10 minutes before rolling it out. Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.

STEP 4

Place the dough between two sheets of parchment paper, press it into a flat disc, and roll it out to 1/8-inch thickness. Cut into desired shapes using a knife or cutter. Re-roll any leftover dough for more crackers.

STEP 5

Transfer the crackers to the prepared baking sheets, leaving nearly an inch of space between each.

STEP 6

Bake for 12 to 15 minutes until the bottoms are browned and the tops have good color. Rotate the sheets halfway through baking for even cooking.

STEP 7

Allow the crackers to cool before storing them away.

A delicious and healthy snack: Butternut squash chips are a tasty, lower carb alternative to potato crisps/chips.

Instructions

STEP 1

Preheat the oven to 190°C (375°F).

STEP 2

Remove the top of the butternut squash and cut the neck into thin slices, keeping the skins on for a more rustic flavor. For larger squash, halve or quarter the slices.

STEP 3

In a bowl, rub the slices with olive oil, ensuring each slice is evenly coated.

STEP 4

Place the slices on a baking sheet lined with baking paper or a silicone baking mat, ensuring they don't overlap.

STEP 5

Season the slices with sea salt and your choice of rosemary or thyme (or both). Optionally, add a sprinkle of cayenne pepper for heat or paprika for flavor.

STEP 6

Bake for 20-25 minutes, or until the crisps are hardened and browned. The baking time will vary depending on the thickness of the slices.

STEP 7

Enjoy the crisps on their own or with dips!

Cheese crisps are a delicious appetizer or snack! These low-carb, gluten-free crisps have a Tex Mex twist with a hint of jalapeño. They are easy to prepare with just a few ingredients and can be made mild or very spicy, depending on your preference!

Instructions

STEP 1

Preheat the oven to 450°F.

STEP 2

Slice jalapeños into thin slices, about half an inch thick, and remove seeds if you want less heat.

STEP 3

Toss jalapeño slices with olive oil, onion powder or onion salt, and pepper. Arrange them flat on a baking tray lined with parchment paper.

STEP 4

Bake jalapeño slices for 10 to 15 minutes, or until they become crispy. Thinner slices will bake faster.

STEP 5

Remove jalapeños from the oven and let them cool. Blot the jalapeños with a towel to remove extra oil.

STEP 6

Reduce the oven temperature to 400°F. Re-line your baking tray with parchment paper.

STEP 7

Take half of a cheese slice and cut it into 2-3 pieces. Wrap each piece around a jalapeño slice or ring, keeping it flat.

STEP 8

Arrange the cheese-wrapped jalapeños on the baking sheet. Repeat with all the slices.

STEP 9

Bake at 400°F for about 6-7 minutes or until the cheese is crispy. Provolone and Havarti may take around 10 minutes, depending on the oven. Check after 5 minutes to prevent burning.

STEP 10

Remove from oven and let cool. Season with more pepper or sea salt if desired.

STEP 11

Serve with Tabasco or ranch sauce and enjoy!

Low-Carb Smoked Turkey Cucumber Sandwiches offer a fresh and healthy alternative to traditional sandwiches, using cucumber slices instead of bread for a lighter, low-carb option.

Instructions:

STEP 1

Slice the cucumber into thin rounds, aiming for an even thickness for sandwich consistency.

STEP 2

Spread a thin layer of cream cheese on one side of each cucumber slice.

STEP 3

Layer a piece of smoked turkey, a slice of cheddar cheese, and a spinach leaf onto one cream cheese-covered cucumber slice.

STEP 4

Top with another cucumber slice, cream cheese side down, to create a sandwich.

STEP 5

Repeat the process with the remaining cucumber slices and fillings.

STEP 6

Serve the cucumber sandwiches immediately or refrigerate for later enjoyment.

Salt and vinegar zucchini chips provide a healthy and tasty snack option that replaces traditional potato chips with thinly sliced zucchini, seasoned with salt and vinegar for a flavorful crunch.

Instructions:

STEP 1

Preheat the oven to 225°F (107°C) and line two baking sheets with parchment paper.

STEP 2

Thinly slice the zucchini using a mandoline slicer for consistent thickness.

STEP 3

In a large mixing bowl, toss the zucchini slices with olive oil and apple cider vinegar.

STEP 4

Arrange the zucchini slices in a single layer on the prepared baking sheets, ensuring they do not overlap.

STEP 5

Sprinkle salt evenly over the zucchini slices.

STEP 6

Bake in the oven for about 2 hours, flipping the slices halfway through to ensure even crisping.

STEP 7

Check the chips after 1.5 hours for desired crispiness. Remove from the oven once the chips are golden and crisp.

STEP 8

Allow the chips to cool on the baking sheets before serving. Enjoy your salt and vinegar zucchini chips as a healthy and crunchy snack!

Caprese salad is a classic Italian dish featuring fresh tomatoes, mozzarella, and basil. It's a light and refreshing option that's perfect for summer or as a side dish.

Instructions:

STEP 1

Start by slicing fresh tomatoes and mozzarella cheese into rounds.

STEP 2

Arrange the tomato and mozzarella slices on a serving platter, alternating them in a circular or linear pattern.

STEP 3

Place fresh basil leaves between the tomato and mozzarella slices.

STEP 4

Drizzle the salad with extra virgin olive oil and balsamic vinegar.

STEP 5

Season with salt and black pepper to taste.

STEP 6

Serve immediately or chill in the refrigerator for a few minutes before serving.

Roasted cauliflower with tahini yogurt sauce is a delicious and healthy side dish that combines the earthy flavors of roasted cauliflower with a creamy and tangy tahini yogurt sauce. It's a perfect accompaniment to any meal.

Instructions:

STEP 1

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

STEP 2

Cut a head of cauliflower into florets and toss them with olive oil, salt, and black pepper.

STEP 3

Spread the cauliflower florets evenly on the prepared baking sheet.

STEP 4

Roast the cauliflower in the preheated oven for about 20-25 minutes, or until it is golden brown and tender.

STEP 5

While the cauliflower is roasting, prepare the tahini yogurt sauce by mixing Greek yogurt, tahini, lemon juice, garlic, and a pinch of salt in a bowl until smooth.

STEP 6

Once the cauliflower is done roasting, transfer it to a serving plate.

STEP 7

Drizzle the tahini yogurt sauce over the roasted cauliflower.

STEP 8

Garnish with chopped fresh parsley and a sprinkle of smoked paprika, if desired.

STEP 9

Serve warm and enjoy.