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Old 03-01-2014, 12:33 PM   #241
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Thanks Admins! My tiara feels much better now, that I have my official title in place!

Yes, yes. I "feel" like the condiment queen!

Indeed.

Life is good.
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Old 03-01-2014, 12:37 PM   #242
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Old 03-01-2014, 01:17 PM   #243
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OK, so I trotted right to the kitchen, made up the eggwhite/psyllium, fried it up in the pan, cut with my pizza cutter into triangles, put on my silicone microwave chip maker - and VI-OLA!!! Chips! Not bad, either!
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Old 03-01-2014, 02:44 PM   #244
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Char throw some cheese and a jalopeeny on them. Wow!
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Old 03-01-2014, 02:48 PM   #245
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Glad you enjoy them Poot - we owe Ouis such a huge hug for coming up with this easy, simple recipe that is so versatile. I don't have a blog but thanks for the thought!
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Old 03-01-2014, 03:54 PM   #246
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Originally Posted by Charski View Post
OK, so I trotted right to the kitchen, made up the eggwhite/psyllium, fried it up in the pan, cut with my pizza cutter into triangles, put on my silicone microwave chip maker - and VI-OLA!!! Chips! Not bad, either!
Aren't they great? A silicone microwave chip maker? I want one.

Can we form a gadget club with Charski as the leader? We have to list our gadgets to belong with a minimum of how many?
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Old 03-01-2014, 05:38 PM   #247
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Angeloco - glad you liked the chips. I make them often!

If you want to make a thinner tortilla, my strong recommendation is to make only 1/3 of the original recipe at a time; i.e., 1/3 cup egg white, 1 tbs. psyllium, and your seasonings. Then, I also recommend not "mixing" this up like a batter, but put your egg white and seasonings into a plastic container with a tight lid (I have a Tupperware shaker that is perfect), then plop in your psyllium, quickly put on the lid, and give it a few shakes. Really, just a few shakes - don't spend more than a few seconds on shaking! Make sure the lid is tight because it sometimes tries to pop off. After a few shakes, pour onto your prepared HOT skillet. The "batter" will be very watery that way, and you can swirl swirl swirl in your skillet to make a tortilla you can almost see through. It will cook very fast.

I get two tortillas from this 1/3 recipe, and what I typically do is make the first one real quick, not worrying about whether it is completely done or not, just cooking it enough so I can flip it and cook a little bit on the raw side too. Once it is slightly cooked it will hold its shape no problem - slide it onto a plate and pour the second one before the raw batter firms up. I cook the second one as much as I want, and then return the first one to the skillet to finish cooking it. Doing it this way, I always get nice thin tortillas.
Sometimes I have to be told more than once.
Thank you for this.
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Old 03-01-2014, 05:40 PM   #248
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Aren't they great? A silicone microwave chip maker? I want one.

Can we form a gadget club with Charski as the leader? We have to list our gadgets to belong with a minimum of how many?
Very much want to be a charter member.
I have way too many gadgets, but I love them all.
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Old 03-01-2014, 07:56 PM   #249
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LOL! I THINK we used to have a gadget thread running here? Will have to see if I can find it.

I used to be the "Gadget Gal" waaaay back when, doing WW, on another forum. We had a lot of fun comparing gadgets and goading each other to buy yet one more...that's when I had to make an agreement with DH that one NEW gadget in meant one OLD gadget OUT.

Poot, you can rest assured these chips are gonna find their way into some killer loaded nachos!
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Old 03-02-2014, 02:18 AM   #250
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LOL on gadget clubs! I'm in!

Penguin we do indeed owe Ouis a HUGE debt. Her inventions drive the bus to flavortown!! And I'm still gonna give credit to you on this!

Char we made "loaded" nachos and here are my comments:
1. Don't cut them. They shrink too much -- like shrinkydinks. They remain bigger feeling and get crispier without burning by nuking whole.
2. They work better as a dipper than a nacho or tostada base. Cuz my nachos got soggy. So my solution would be to make an enchilada dip (I think I have one on the blog but I bet there are many here in the forum.) or kitchen sink queso.
3. When you do as Penguin suggests and make them thin (I've only ever used her small recipe version), the thin tortillas make a crispier chip. The thicker ones make a sturdier chip.
4. The super thin crispy ones remind me of papadams and made me crave Indian food!
5. And finally, You can have 4 of these for 3g Net Carbs and less than 100 cals. How can you go wrong?
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Old 03-02-2014, 08:09 AM   #251
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Have we determined this will not work with the powder?
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Old 03-02-2014, 10:36 AM   #252
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djrlocarb - not sure if I understand what you're asking, but I've used "psyllium husks" from Trader Joe's, and "psyllium husk powder" from various sources, and all worked fine.
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Old 03-02-2014, 11:04 AM   #253
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Me too - using "psyllium husk powder."
That works perfectly.
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Old 03-03-2014, 10:09 AM   #254
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A silicone microwave chip maker? I have been avoiding the pressure cooker thread because Charski is the Great Gadget enabler, and then I stumble upon another gadget here!

Sign me up for the club!
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Old 03-03-2014, 01:41 PM   #255
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Made by Mastrad. Got mine on the big A. You're welcome!
Attached Images
File Type: jpg chip maker.jpg (23.9 KB, 41 views)
File Type: jpg chips on maker.jpg (2.9 KB, 349 views)
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Old 03-03-2014, 02:17 PM   #256
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Haha. As soon as you mentioned this earlier in the thread I looked for it on the big A. It's on my wish list. I've been trying to talk myself out of ordering it. Know I will. Your job is almost done.
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Old 03-05-2014, 12:09 PM   #257
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Oh wow oh wow oh wow! I just made a couple of these into the chips to eat with my tuna salad and they are amazing!!!! I'm anxious to try to add some corn flavoring drops to them and see if it makes them taste like tortilla chips. Although, just the way they are is fine too.
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Old 03-05-2014, 12:59 PM   #258
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Oh wow oh wow oh wow! I just made a couple of these into the chips to eat with my tuna salad and they are amazing!!!! I'm anxious to try to add some corn flavoring drops to them and see if it makes them taste like tortilla chips. Although, just the way they are is fine too.
OOOOooooh I thought about my "fresh corn" flavor drops, too! Can't wait!
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Old 03-05-2014, 01:55 PM   #259
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Well Judy! I don't have mine with me right now, so if you try it, please share your results!! I so hope it makes them even more delicious.
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Old 03-09-2014, 11:08 AM   #260
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Oh, my gosh! I have one of these chip makers! Bought it for myself a couple of Christmases (sp?) ago and have never used it! Can't wait to try it on these chips!! Thanks for the heads up, Charski!

btw...do you have any favorite chips you make with yours?

Last edited by jigglenomore; 03-09-2014 at 11:09 AM..
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Old 05-24-2014, 08:10 AM   #261
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Bump!
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Old 05-24-2014, 11:03 AM   #262
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Sandy - I finally tried adding approximately 2 Tbsp. of the fresh corn flavoring. It was such a mild flavor and if I didn't know I'd added it, I might not know it's there.
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Old 05-24-2014, 12:16 PM   #263
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Hi! Could someone tell me where I can buy the Fresh Corn flavoring? Thanks...Virginia
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Old 05-24-2014, 08:55 PM   #264
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I found mine at select flavors. Nice small bottles and lots of flavors. They have a web site.
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Old 05-24-2014, 09:48 PM   #265
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Thank you!
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Old 05-25-2014, 09:27 AM   #266
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Storage?

Do they store well? For how long? Can they be frozen?

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Old 05-25-2014, 08:31 PM   #267
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I made several because I wanted to have them on-hand.
(I am a notorious over-preparer )
After only a couple of weeks they started to mold.
I have frozen a few quite successfully.
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Old 05-29-2014, 08:40 PM   #268
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We have been watching carb intake for 8 months now, and I am really missing tortillas and wraps. I am amazed with the creative ways different products are being used!
I have been timid about trying recipes using 'Unknow' to me products. But, I'm going to order the psyllium husk powder, and take the plunge. My husband is very willing to try new recipes, I just won't tell him whats in them until he samples them!
Thanks to all for sharing your recipes and results!
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Old 07-23-2014, 10:35 AM   #269
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OK, so these should crisp up in the oven, right?

I got stainless creme horn forms to try to make low-carb ice cream cones with.

I plan to wrap a few of these around them and bake to crisp - can anyone suggest how to keep the wrap in place around the up-ended cone, and time/temp?
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Old 07-25-2014, 10:36 PM   #270
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Welp - definitely need to try these. And this here's my reminder! What would I DO without egg whites? Seriously.
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