Just Like Corn Low-Carb Tortillas

Step 1Mix dry ingredients in a bowl. Stir to combine. I made my own pork rinds which I powdered in a food processor - recipe is here.

Step 2In a separate bowl, combine wet ingredients and stir until evenly mixed.

Step 3Add dry to wet ingredients and stir with a spatula until batter is smooth. Let batter sit for 5 minutes. Divide into 8–12 portions.

Step 4Using two 7x7-inch squares of parchment, Place 1 ¹/₂–2 tablespoons of batter in center of one piece. Using an offset spatula, smooth batter into an even circle about 5 to 6-inches diameter and about 1/16-inch thick. Repeat with second remaining batter and parchment.

Step 5Microwave parchment and batter, one at a time, for 25–30 seconds on high (mine took about a minute). Remove and repeat with the remaining parchment and batter sheets. While nuking, heat a small nonstick skillet over medium high. Place first cooked tortilla face down in the pan with the parchment facing up.

Step 6After about 30 seconds, the parchment will release and peel off, easily. Flip the tortillas. Cook until both sides have little brown spots and tortilla is done throughout (about 30–45 seconds). Place cooked tortillas in a covered dish to allow them to steam and soften, becoming flexible. Cool completely and store in an airtight container in the fridge up to 2 weeks, or freeze up to 3 months.

Step 7I made ten 6-inch tortillas using Sooze's recipe but you can make six to eight larger tortillas.