Tortilla Chips aka Nachos with Salsa recipe for managing PCOS and pregnancy on Fertility Chef

Ingredients

• Tortilla chips (dough from ½ recipe Keto & Paleo Tortillas):
• ½ cup almond flour (50 g / 1.8 oz)
• ⅓ cup 1 tbsp flaxmeal (ground flaxseed) (55 g / 1.9 oz)
• 1 ½ tbsp coconut flour (15 g / 0.5 oz)
• 1 tbsp whole psyllium husks (4 g / 0.1 oz)
• 1 tbsp chia seeds, ground (7 g / 0.3 oz)
• ½ tsp salt (I like pink Himalayan)
• ½ cup water, lukewarm ( 1-2 tbsp id the dough is too dry)
• 2 tbsp ghee or extra virgin coconut oil for brushing in total (you can make your own ghee) (30 g / 1.1 oz)
• You can make the whole batch of tortilla dough and keep the remaining dough in the fridge wrapped in foil for up to a week.
• Salsa:
• 1 large tin tomatoes, unsweetened and peeled (400 g / 14.1 oz)
• 2 cloves garlic
• 2 tsp dried oregano
• 1 small red chili pepper (~ 1 tsp chopped)
• 2 jalapeño peppers - fresh or pickled (28 g / 1 oz)
• 2 tbsp ghee or extra virgin coconut oil (30 g / 1.1 oz)
• salt and pepper to taste (I like pink Himalayan salt)
• Topping:
• 3.5 oz grated hard cheese (100 g) - I used manchego cheese but you can use cheddar, comte, etc.