Excellent replacement for taco chips in appetizers. These are awesome in Taco Salad. Make as many batches as you require.

1.2 oz grated cheddar cheese (34 g)
1 1/2 tsp vital wheat gluten, OR gluten-free oat flour (7 mL)
1/2 tsp light-tasting olive oil (2 mL)

Using an electronic scale, weigh cheese. Sprinkle cheese in 5-inch (13 cm) nonstick pan (basically cheese just covers surface). As cheese melts over medium heat, sprinkle vital wheat gluten, OR oat flour evenly over top. Drizzle with olive oil overall. Cook just until it can flip (use spatula and fork simultaneously for control). Cook a few seconds on other side. Scrape any excess gluten off underside. Wipe pan clean with paper towel inbetween batches. Cut in half while still warm and then cut each half into 4 taco chip triangular shapes. Place last cooked side face down on ungreased cookie sheet, making sure chips do not touch each other. Bake in 350°F (180°C) oven 10 minutes.

Helpful Hints: If you do not have an electronic scale, keep the following in mind: grated cheese just barely covers the surface of the pan. 

Nutritional Analysis: 1 chip: 21.5 calories; 1.4 g protein; 1.7 g fat; 0.1 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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