About
These quick and easy keto chips are loaded with smokey Spanish chorizo, aromatic rosemary, crunchy flaked almonds and crispy baked parmesan.
These are an excellent option for snacking and sharing.
Ingredients
- 1 ½ tablespoon, sliced almonds, raw
- 20 gram fresh food spanish chorizo by sainsbury's
- 1 teaspoon rosemary, fresh
- ⅔ cup, grated parmesan cheese
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Finely dice the chorizo (1.5 tbsp) and finely chop the rosemary. Add to a mixing bowl along with the parmesan, almonds and black pepper. Mix well to combine.
- Spoon a heaped tablespoon of the mixture onto the lined baking tray then repeat 5 more times so you have six piles of mixture. Leave a gap between each and press the mixture into a rough circle shape with your hands.
- Transfer to the oven to bake for 6 minutes or until hot through, golden and bubbling. Set aside to cool completely and firm.
Nutrition Facts
- Servings: 3
- Calories: 137.2kcal/574.2kJ (per serving)
- Fat: 9.6g (per serving)
- Carbs: 1.7g (per serving)
- Protein: 11.1g (per serving)
