Smoked Salmon Crisp

First, heat your oven to 450 degrees Fahrenheit. Lightly spray a baking sheet with avocado, olive, or coconut oil. Take 2 high-fiber tortillas (with at least 3g of fiber each), fold them in half, and cut into a candy cane shape. When unfolded, they’ll resemble hearts. Place them on your prepared sheet and bake for 5 minutes until they reach a perfect crisp.

For a creamy high-protein spread, blend 2/3 cup of 0-2% cottage cheese with 1 tbsp of cream cheese. Use whatever you have handy—a mini blender, food processor, or immersion blender works wonders. Once the tortillas are crisped to perfection and cool enough to handle, lavish them with the creamy spread and layer on 1-2 ounces of smoked salmon. Embellish with slices of tomato, cucumber, and a sprinkle of dill, lemon zest, and capers for that extra zing. I also love to add a dash of everything bagel seasoning for a pop of crunch. Dive in and enjoy!