Preheat the oven to 375F. Line 2 large baking sheets with parchment paper or silpat liners.
Melt the cheese in a double boiler or microwave. If you’re using the microwave, place the cheese in a large glass bowl, microwave it for 1 minute, and then in 15 second-intervals after that, checking and stirring until it’s melted.
Once the cheese is melted, use a fork to mix in the almond flour, flaxseed meal, salt, and pepper. Use your hands to knead it a bit until it looks like dough. (If the dough cools too much, you may need to microwave it for a few seconds so it’s easier to work with.)
Divide the dough into 2 equal balls. Spread or roll each ball of dough out onto the prepared baking sheets until each is a rectangle about 8 by 10-inches. Cut each into square or triangle-shaped chips. Spread the chips out on the baking sheets so they’re not touching.
Bake until golden brown on both sides, about 10 to 15 minutes, flipping the chips once halfway through.
Serve, or store the chips for up to 3 days in an airtight container at room temperature. To re-crisp the chips after the first day, bake them for 5 minutes at 350F.
This awesome keto recipe and photos were created by TheKetoQueens.com, we simply shared it. Please check them out for more great ideas!
1 quart (1 liter) vegetable oil , or lard, for frying
Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper
Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour.
Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.
Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.
Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
Dip into the batter, coating the entire fillet
Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.
Heat the oil to 400 F, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
Serve immediately with the hot fish accompanied by your favorite condiment.
This delicious recipe and photos were created by TheSpruceEats.com, we simply shared it! Check them out for more great ideas!