Ingredients
300g Cauliflower (Fresh is best)
150g Grated Mozzarella
150g Ground Linseed / Ground Almond / A mix of both
1 Medium Egg
1 tsp Chilli / Kashmiri Chilli
Seasoning to taste
Bread of your choice
Directions
Cook the cauliflower and mash or put in the food processor until super smooth, as if you're making cauliflower mash.
Add the remaining ingredients but only half of the linseeds / almonds. Don't be shy with your seasoning! Mix together.
Line a baking tray with greaseproof paper.
Season the leftover linseeds / almonds.
Sprinkle half of the remaining linseeds / almonds over the tray evenly.
Put dollops of the mash mixture on the tray.
Using a spoon, or another piece of greaseproof paper, gently squish this mixture evenly into the tray, until it's all evenly spread and level.
Evenly sprinkle the remaining seasoned linseeds / almonds across the cauliflower mix.
Deeply score chip shapes into the tray (chunky chips work best!)
Freeze for at least one hour, maybe two.
Once frozen, break them up and refreeze in a bag or container and cook when ready.!
Cook in your preferred cooking device (details below) - make sure the Khips are not overlapping each other as they may stick together.
Eat in your favourite keto bread, with lots of butter and maybe some of Sandie's ketchup!
Cooking Details
Oven: 200c for approx. 15 minutes
Air fryer: 200c for approx 12 minutes
Deep fat fryer: 180c for approx 2.5 to 3 minutes
Shallow fry: Approx 2 minutes on either side
Recipe Notes
These can be frozen cooked or uncooked.
Fresh cauliflower is best. Cook up the whole cauliflower if you want to, including the leaves! The leftover mash can be used for another dish.
Allow the Khips to cool for a little bit to help them firm up.
You could season your linseed / almond crumb with parmesan and other spices of your choice.
Coarse ground linseed work better.
Nutrition per serving
Calories 172,
Fat
11.8 grams,
Carbs (net)
3.1 grams,
Protein
10.8 grams,
Fibre
5.1 grams
