Remember when the coronavirus first took over the spotlight back in March and we all stayed home and ate junk food? At least that's what we did. Comfort food and extra adult beverages added up for many of us. That's why they called it the "quarantine 15." Soon we realized that we were in the long haul for this virus. Eventually we all need to look forward and lose that weight and get healthy. My wife and I started just over a week ago on a low carb diet to help quickly shed some pounds.

One of the things you find out real quick on a low carb diet is how much you crave carbs. This isn't our first time around, I know those cravings will slowly go away. The hardest thing I've found is not eating chips. So when I stumbled on a keto friendly tortilla chip recipe, I was intrigued.

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If found this one from I was skeptical on doing this because I can't remember the last time I used a rolling pin. I also never before had used almond flour.

The way it works is by melting mozarella cheese into a bowl. Adding almond flour and seasonings and making it into a ball of dough. Then you flatten it out really thing (1/8" thickness), cut out triangles and bake them in the oven.

I was skeptical, but I was surprised when they turned out really good. Does it taste exactly like a tortilla chip? Not exactly. Does it taste good enough and is it still low carb? Absolutely.

So if you're looking for something low carb, keto friendly to munch on make a batch of these. It'll hold you over, and they are great to dip in guacamole. Get the recipe from

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