Contributed by Julie
Yesterday was Cinco de Mayo and boy do I love Mexican food! I picked up some fresh guacamole from Whole Foods, but what was I to dip in it? My quest: low-carb tortilla chips.
The Recipe: Erm…. Uh… I don’t really have one?
I know I’d seen recipes for taco shells made from cheese, so tortilla chips should be similar, right? I googled a few different recipes then decided to go for it. I happened to have some provolone slices in the fridge, so I sliced them into wedges, put them on a parchment-lined baking sheet, and threw them in a 375 degree oven for 5 minutes. They needed more time, so I let them go an additional 2 minutes, then another 2, for a total of 9 minutes.
The Bottom Line: They definitely baked up nice and crispy! AND they held up to scooping guacamole! This could be a game changer. I will definitely make these again. Olé!