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Air Fryer Almond Flour Keto Chips with Buffalo Dip

An almond flour and Parmesan dough rolled tortilla-chip thin, cut and air fried into crisp keto crackers, served with a creamy buffalo dip.
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the chips
  • 1.25 cups super-fine almond flour
  • 1 large egg white
  • 1/2 cup finely grated Parmesan or pecorino the dry kind
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika optional
  • 1 tbsp olive oil
For the buffalo dip
  • 4 oz cream cheese softened
  • 1/3 cup Greek yogurt or sour cream
  • 1/4 cup buffalo hot sauce
  • 2 tbsp melted butter
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tbsp crumbled blue cheese or shredded cheddar optional
  • chopped chives

Equipment

  • Air fryer
  • Rolling Pin
  • Pizza Cutter
  • Mixing bowl

Method
 

  1. Whisk the egg white and oil frothy. Add the almond flour, Parmesan, baking powder, salt, garlic powder, and paprika and stir into a soft dough. Add a tablespoon more almond flour if sticky.
  2. Press into a disc, wrap, and chill 10 minutes. Roll between two sheets of parchment to 1/16 to 1/8 inch thick and cut into triangles with a pizza cutter.
  3. Preheat to 325°F. Cook in a single layer 5 to 8 minutes, until golden. Watch the last minute — almond flour goes from golden to burnt fast. Cool completely.
  4. Beat the cream cheese smooth, stir in the yogurt, then whisk in the hot sauce, butter, garlic powder, and onion powder. Fold in the blue cheese and top with chives.

Notes

Super-fine almond flour; coarse meal stays soft and grainy.
Roll it tortilla-chip thin, not cracker thick.
Cool completely before storing or trapped steam softens them.