In a large bowl, whisk together all of the ingredients except the water. Add the water and, using a spatula, mix until a well-combined dough forms. Set aside at room temperature for 10 minutes.
Transfer the dough to a 14-inch-square piece of parchment paper and place an equal-size sheet on top of it. Using a rolling pin, roll out the dough as thin as you like (if it’s on the thicker side, they will be more like crackers than chips).
Remove the top sheet of parchment paper and transfer the rolled dough, still on the bottom sheet of parchment, to a baking sheet.
Bake for 10 to 15 minutes, depending on thickness. Check them each minute after 10 minutes have elapsed to ensure they are the right level of crispness.
Remove from the oven, turn off the oven, and break up into chips. Return to the oven, with the door left slightly ajar, for 10 minutes (this will make them crispy, and since the oven is off, they won’t get burned).
Serve or store in the refrigerator for up to a week.
***The nutrition info for this recipe is based on the linked ingredients above**
Serving Size1 small handful
Amount Per Serving
% Daily Value
Total Fat17 g
Total Carbohydrates17 g
Dietary Fiber14 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/garlic-keto-chips/