chicken, wraps

Let the Chips Fall….

I read a study today, that compared the risk of heart disease in 158 countries to the diets of those peoples. What the study found that fat is not the primary dietary risk factor for heart disease. The study showed that the correlation is actually directly related to carbohydrate consumption, particularly from cereals and wheat consumption (Grasgruber, Cacek, Hrazdira, Hrebickova, and Sebera, 2018).

Why is this appalling? Stop and consider for a quick moment, how many children and adults consume, breads, pastas, and cereals, on a daily basis, as part of their “balanced diet.” Then add to that, those who substitute rice (another cereal grain), the extent of the risk for heart disease becomes apparent.

Yet, another way in which huge quantities of carbohydrates are consumed in this country is by snacking. One of our favorite snack time foods is chips. Again we see why so many people are suffering from heart disease and high blood pressure.

Well, I like chips as much as the next carb junkie. I also, had a dish growing up called Kabsa, which is one of my favorite flavor profiles. Well, kabsa is traditionally served over rice. I may at some point give it a try over the Miracle® rice, to see how it tastes. But, I had some left over chicken and kabsa sounded so lovely.

I decided to serve it in a wrap. I have a wrap recipe here on the site, but had the idea of trying to use pork skins, instead of flour or egg protein (I read a recipe somewhere that used them, but wasn’t able to find it again to give credit, so if the author of that recipe reads this, comment and I will happily give you credit for the idea). The wraps turned out really nicely, but I had some left over and had the idea of cutting them into wedges and drying them in my dehydrator. Well, they made a pretty yummy chip, so made another batch of them and added some cheese and low carb salad dressing for flavor, and made an even yummier chip.

So, you get 2 recipes today, the wraps, and the chips (or if you prefer to call them crackers, that works too). I hope you enjoy.

Keto Kabsa Wraps
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Main Course
Cuisine: Keto
Servings: 6 servings
Calories: 772 kcal
  • 3 oz pork skins finely ground
  • 4 eggs
  • 1/2 cup creme fraiche or sour cream
  • 2 Tbsp psyllium husk powder
  • 1/4 cup heavy cream
  • 3 cups shredded chicken
  • 1 mini sweet pepper (any color) finely chopped
  • 1/4 cup fire roasted tomatoes
  • 1/2 medium yellow onion finely chopped
  • 2 tsp minced garlic
  • 2 tsp ground cumin
  • 2 tsp black pepper
  • 2 tsp ground cinnamon
  • 1 cucumber finely chopped
  • 1 cup arugula finely chopped
  • 3 Tbsp lemon juice
  • salt to taste
  1. Preheat waffle cone/krumkake maker or crepe pan. In food processor grind pork skins into a fine meal. Add other wrap ingredients and pulse until well blended.

  2. Add about 1/4 cup of the thick batter (you may need a spatula to get batter out of measuring cup) into center of the waffle cone/krumkake maker, close lid and add a little pressure to disperse the batter.

  3. Bake until indicator light indicates wrap is ready. If you are doing this in a crepe pan, you will want to roll between parchment paper until thin and place in pan and heat on each side until golden. I did it this way, once, and I will tell you it was messy and a bit difficult, but it can be done.

  1. While wraps are baking, chop up pepper, onion, and add to a fry pan along with other filling ingredients and cook on medium heat. 

  2. Reduce heat and allow chicken mixture to caramelize in the pan while finishing wraps and chopping cucumbers and arugula.

  1. In a small bowl add chopped cucumber, arugula, and lemon juice with salt and pepper to taste, and allow to pickle while you finish the filling and the wraps.

  1. Add the chicken filling, topped by the slaw into the center of a wrap, roll and serve topped with a bit of creme fraiche or sour cream on top with a bit more of the slaw.

Recipe Notes

If you like your kabsa on the spicier side, simply increase the cumin, black pepper, and cinnamon equally. The more you add of these the spicier it will become.

Any left over wraps can be cut into wedges and dried to make a nice chip.

total fat 32.9 g

net carbs 6.1 g

protein 31.6 g


Keto Chips
Prep Time
5 mins
Cook Time
6 mins
dehydrate 150°
8 hrs
Total Time
11 mins

Easily adapted for different flavors

Course: Appetizer
Cuisine: Keto
Servings: 4 Servings
Calories: 494 kcal
  • 3 oz Pork skins
  • 4 eggs
  • 1/2 cup creme fraiche or sour cream
  • 2 Tbsp psyllium husk powder
  • 2 Tbsp heavy cream
  • 1/2 cup hemp heart or ground flax seeds may use both, or substitute for parmesan or other hard cheese-grated
  • 1/2 cup low carb salad dressing you can choose your favorite
  1. In food processor grind pork skins into a fine meal then add all the other ingredients.

  2. Pulse until mixture is thoroughly blended. Batter will be thick and sticky.

  3. Heat up waffle cone/krumkake maker and when ready add about 1/4 cup of mixture to center.

  4. Batter is pretty thick and sticky so, you may need to use a spatula to get batter out of measuring cup.

  5. Close the lid of the waffle cone/krumkake maker and press down slightly (this make the batter thin out better). Allow to cook until indicator light shows ready. If you are doing these by hand, you can roll them thin between parchment paper and then brown them in a frying pan. 

  6. Using knife or pizza cutter cut into 8 wedges.

  7. Place wedges on a parchment lined baking sheet or on the trays of dehydrator.

  8. If dehydrating in the oven, preheat to 150° F. and allow to dry in the oven 6-8 hours or until crisp. If using dehydrator set time for 6-8 hours and dry until crisp.

Recipe Notes

Macros are per serving

total fat 39 g

net carbs 3 g

protein 27 g

I have made a new listing of tools and ingredients under the Links tab if you would like to order them from Amazon (I do receive some money, when you purchase from the links on my site, which helps offset the costs of hosting this site).


2 thoughts on “Let the Chips Fall….”

  1. I’m lucky. I got to try these chips and what a wonderful substitute for corn chips! Who doesn’t love corn chips and some people could really be craving them. Doesn’t matter I don’t have a dehydrator. I can use my oven as a dehydrator. Just put it at the lowest possible temperature.

  2. Thank you! I am really glad you liked them. Hubby tried dipping them in a creamy cheese and they were a little too fragile for that. But, we just spread it instead. I am going to have to keep these on hand I think.

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