Keto Tortilla Chips are a low carb twist on nacho chips! Made with just 2 ingredients, these crunchy tortilla chips take minutes to make! 2 grams net carbs per serve.
Keto Tortilla Chips
When it comes to savory snacking, tortilla chips would always be my go-to choice.
As much as I loved pretzels and potato chips, tortilla chips always had a special place in my heart.
Ever since going keto, I’ve had to make my own to satisfy my chip cravings, and these keto friendly tortilla chips tick all the boxes.
Many homemade tortilla chip recipes call for pita bread or tortillas to achieve the crispy and crunchy texture, but I REFUSE to do that.
Firstly, neither are low carb or keto and secondly- They are not satisfying at all. I’ll stick to keto flatbread if I ever want that!
Are tortilla chips keto?
If you take a look at the ingredient list for tortilla chips, you’ll notice that they are primarily made of corn, flour, or a combination of the two…neither of which are keto.
While there is some store bought chips like Quest Tortilla chips which are lower in carb than other brands, they are still made with non-keto ingredients.
These keto nacho chips are crispy, crunchy, and hold their shape beautifully. They are the BEST low carb alternative to classic tortilla chips, and they remind me of Doritos!
They are perfect to serve with guacamole, salsa, or as a fun appetizer. Personally, I’ve been using them to make keto nachos, and I can’t tell the difference compared to traditional nachos!
How to make Keto Tortilla Chips
- Almond Flour– You must use blanched almond flour, so they achieve the crispy and light texture. Almond meal will make the chips denser and fall apart.
- Mozzarella Cheese– Pre-shredded cheese or you can shred your own. Avoid using other type shredded cheese (e.g. tasty cheese, cheddar cheese) as the fat content of those are higher, and they will have a greasy finish.
- Spices of choice– Add any flavorings or spices you like! Salt, pepper, paprika, etc.
Start by adding your almond flour to a large mixing bowl. If you are using other spices, add them here too. Then, microwave your mozzarella cheese for 1.5-2 minutes, until warm and melted. Pour the melted cheese on the almond flour and mix very well, until a thick dough remains. Place a large sheet of parchment paper on a kitchen surface. Transfer the ball of dough on top and lightly flatten it. Place the second sheet of parchment paper over the top and press down. Using a rolling pin, roll out the dough until about 1/4 inch in thickness. Next, use a sharp knife or pizza cutter and cut out small, triangular shapes. Place the tortilla chips on a lined baking sheet and bake for 12-15 minutes, or until golden brown around the edges. Allow cooling on the baking sheet completely.
Trouble Shooting Tips
Why are my chips soft?
Your low carb chips have become soft because you didn’t bake them long enough! I know it can be a little daunting when you see the edges start to go golden brown and you want to remove them straight away, but be patient- these aren’t chips made out of pita bread!
Another reason why your chips aren’t super crispy is that you didn’t flatten them out thin enough. You want them to be 1/6 of an inch, at minimum.
Can I use vegan cheese?
I tried making these with vegan shredded cheese and honestly was not happy with the outcome. This is the kind of recipe that it’s best to keep to the original. Unless you use a vegan cheese that melts almost identically to traditional shredded cheese, I’d give it a miss.
Can I use an air fryer?
Yes! Thank goodness I have an air fryer now so I can start giving air fryer instructions!
Follow the instructions as directed. Place the tortilla chips in a single layer, in the air fryer basket (you may need to make several batches). Bake for 8-10 minutes at 180C/350F. Remove and let cool completely.
- Nacho Cheese– Sub out 1/4 cup of the mozzarella cheese with pepper jack cheese or Colby cheese.
- Cool Ranch– Sprinkle salt, garlic powder, onion powder, and garlic powder.
- Spicy Nachos– Add cayenne pepper to the dough and sprinkle the cooked chips with a mix of paprika and sea salt.
- Lime and Black Pepper– Add some lime juice to the dough and sprinkle with lemon pepper seasoning.
- Cinnamon Sugar Pita Chips- Mix some cinnamon and monk fruit sweetener or erythritol into the dough. Once the tortilla chips are cooked, sprinkle more cinnamon over the tops.
How to store keto chips
Homemade keto chips must be stored in a sealed container, at room temperature. They will keep fresh for at least 1 week, usually longer.
I don’t recommend refrigerating or freezing the chips, as it will no longer have a crispy crunchy texture.
More easy keto snacks
Keto Tortilla Chips (2 Ingredients!)
- 1 cup almond flour blanched almond flour
- 2 cups shredded mozzarella cheese * See notes
- 1 teaspoon seasonings of choice pepper, paprika, etc.
- Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add your almond flour and set aside. In a microwave safe bowl, add your mozzarella cheese and microwave for 1-2 minutes, until melted.
- Transfer your melted cheese into the bowl of almond flour and mix very well, until a thick dough remains.
- Place a piece of parchment paper on a kitchen surface. Place the ball of dough onto it, and lightly flatten. Place the second piece of parchment paper on top. Using a rolling pin, roll out the dough until flat and thin, around 1/6 inch.
- Using a pizza cutter or knife, slice triangles of dough. Place the pieces of uncooked tortilla chips onto the lined sheet.
- Bake the tortilla chips for 12-15 minutes, or until golden. Remove from the oven and let cool on the sheet completely.
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