Cheesy low carb Parmesan chips with bacon guacamole

4 servings Prep: 10 mins, Cooking: 40 mins
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By Illanique van Aswegen June 20 2017
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Ingredients (12)

1/2 cup cottage cheese — full cream, chunky
1/4 cup cream
3 Tbs almond flour
2 Tbs parmesan cheese — finely grated
salt and freshly ground black pepper
Cook n bake Original Non Stick Spray
2 avocado — chopped
2 spring onions — chopped
Tbs lemon juice
2 Tbs sour cream
salt and freshly ground black pepper
4 bacon — streaky, cooked, chopped
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For the chips, combine the cottage cheese, cream, almond flour and Parmesan cheese. Season with a pinch of salt and pepper.

Heat a nonstick pan over low to medium heat until warm. Grease it with some non-stick cooking spray. To make one chip, add a teaspoonful of the batter to the pan. Flatten it slightly with the back of a spatula. Cook for about 2 minutes until the surface looks dry and the mixture is no longer bubbling. Gently flip it over and cook for another 1-2 minutes until golden and crisp.

Cook 3-4 chips at a time and leave some space in between each as they do spread during the cooking process. Transfer the cooked chips to a cooling rack lined with paper towel. Repeat with the remaining batter.

For the guacamole, place the avocados, spring onions, lemon juice and sour cream in a food processor and blend until fine. Season to taste and sprinkle the bacon on top. Garnish with micro herbs (optional) and serve with the chips on the side for dipping.

TIP: Crisp up any soft or leftover chips by placing them on a lined baking tray and bake it in a pre-heated oven at 160°C for 10-12 minutes. Cool on a cooling rack that is lined with paper towel.


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