Korean Shrimp Chips

Korean Shrimp Chips are crispy, flavorful snacks that perfectly combine the essence of Korean spices with the crunch of shrimp. This keto-friendly appetizer is not only satisfying but also a delightful alternative to traditional chips.

Ingredients

• Shrimp - 150 grams, peeled and deveined
• Coconut flour - 50 grams
• Psyllium husk - 10 grams
• Egg white - 1 large
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Korean chili powder (gochugaru) - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Oil for frying - 500 ml (for deep frying)

Steps

1. In a food processor, combine the shrimp, coconut flour, psyllium husk, egg white, garlic powder, onion powder, gochugaru, salt, and black pepper. Blend until a smooth dough forms.
2. Transfer the shrimp mixture to a bowl and cover it with plastic wrap. Refrigerate for 15 minutes to firm up.
3. After chilling, take a portion of the dough and roll it into thin chips, about 1-2 mm thick, using a rolling pin between two sheets of parchment paper.
4. Heat the oil in a deep frying pan over medium heat until it reaches 180°C (350°F).
5. Carefully drop the rolled chips into the hot oil, frying them in batches for about 2-3 minutes or until they turn golden brown and crispy.
6. Remove the chips from the oil and place them on paper towels to drain excess oil. Season with additional salt if desired.
7. Serve warm as a crunchy appetizer or snack.

Nutrition

• Calories: 220
• Protein: 25 g
• Carbs: 6 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 550 mg
• Cholesterol: 120 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.02 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Low in carbohydrates, making it suitable for ketogenic diets.

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