One of my favorite snacks is Hint of Lime Tortilla Chips w/ Spinach Dip, but I haven’t had them in a while because a serving of chips (which is 6 chips) has 17g of net carbs. Since most of us would not stop at 6 chips, I made some swaps to make this Kale-Artichoke Dip a clean (full of real food), keto-friendly & low-carb snack!
What is a keto-friendly substitute for tortilla chips?
To be honest, there aren’t many things besides a tortilla chip that will replace the taste exactly. There are a few options for alternatives that are just as satisfying and cure the tortilla chip cravings. Some options are:
- Use Pork Rinds: I swapped the tortillas that I would normally have in this dish with Southern Recipe Small Batch Cilantro Lime Oven Baked Pork Rinds. Each bag has a total of less than 7g of carbs!
- Use Cut Da Carb Wraps: As mentioned in my recipe for Pumpkin No Bake Cheesecake Dip with Cinnamon Sugar Tortillas, Cut Da Carb Wraps can be a good option for tortillas. After cutting the wraps into your desired shape, it only takes a few tablespoons of Coconut Oil and your favorite seasoning to make chips at home.
- Use a Cheese Crisp: For those who do not eat pork, you can absolutely substitute the pork rinds for your favorite cheese crisp. One option is to use these Cello Whisps Pure Parmesan Cheese Crisps.
- 3 sweet baby red peppers sliced thinly
- 1/2 yellow onion sliced thinly
- 1 jalapeño sliced thinly (optional)
- 5 oz baby kale
- 4 garlic cloves minced
- 1 tbsp butter or other healthy fat
- 8.5 oz can of artichokes drained and roughly chopped into small bits
- 1 tsp Sea Salt
- 1/4 cup sour cream
- 8 oz cream cheese softened
- 1/4 cup Real Hellmann’s Mayo
- 1/3 cup grated parmesan cheese
- 1/2 tsp black pepper
- 1 tsp lemon juice
- 1/3 cup shredded Mozzarella cheese optional for bubbly crust
- Preheat your oven to 400 degrees or broiler on low if you intend to complete step #5
- Heat a frying pan to medium-high heat
- Add 1 tbsp butter or another healthy fat to the pan
- Sauté the baby bell peppers, yellow onions, jalapeno, baby kale, and garlic until they are soft (~8 minutes)
- Add the sauteed vegetables and remaining ingredients (save the mozzarella) to a mixing bowl and combine
- Optional: Put the mix in a broiler-safe dish, top it with mozzarella. Broil on Low until the mozzarella gets brown and bubbly (~2 minutes). If you don't have a broiler-safe dish, just bake this for about 10 minutes, or until the mozzarella gets brown and bubbly.
Recipe Nutrition Facts
- WE LOVE SPICY FOOD My husband and I are a fan of spicy food. Typically, this means that I do not take the time to de-seed and de-vein peppers like jalapenos. You should devein your jalapenos if you wish. You might also omit this from the dish.
- BROILING/BAKING IS OPTIONAL This dip is ready to eat after you mix all of the ingredients. To have a restaurant quality finish (bubbly cheese crust on top of the dip), I put this in the oven with Mozzarella Cheese on top!
- YOU CAN QUICKLY SOFTEN CREAM CHEESE IN THE MICROWAVE Most times, I start cooking and forget to take the cream cheese out of the refrigerator to soften. To save time/correct my mistake, I remove the cream cheese from its foil-like wrapper and warm the cream cheese in a microwave safe bowl for 30-60 seconds.
- OK TO SWAP KALE FOR SPINACH This recipe usually has spinach. You could definitely use that or any green that you’d prefer.