Keto Tortilla Chips


5 from 1665 votes
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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

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! 

low carb tortilla chips

How to make Keto Tortilla Chips

The Ingredients

  • 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. 

The Instructions

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. 

keto chips

Flavor Variations

  • 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. 

keto friendly chips

More easy keto snacks

keto nacho chips

Keto Tortilla Chips (2 Ingredients!)

5 from 1665 votes
These keto tortilla chips need just 2 ingredients to make and are so crispy and crunchy! These keto chips are your low carb fix to traditional tortilla chips- Perfect for keto nachos, dips and appetizers!
Servings: 8 servings
Prep: 5 minutes
Cook: 12 minutes


  • 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.
    keto dough
  • 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.
    keto dough
  • 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.


* Avoid using other kinds of shredded cheese, or even reduced fat mozzarella cheese. 
Store keto tortilla chips at room temperature, in a sealed container.
Recipe loosely adapted from here. 


Serving: 1servingCalories: 163kcalCarbohydrates: 4gProtein: 9gFat: 13gSodium: 176mgPotassium: 21mgFiber: 2gVitamin A: 189IUCalcium: 171mgIron: 1mgNET CARBS: 2g
Course: Snack
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    Thanks for the easy recipe.. I just made these and put corn on the cob Chipotle parmesan seasoning blend on them and they were delicious. I made them for my boyfriend that’s on the keto diet. I’m not into spicy foods but liked this.
    Can these be made with cinnamon and sweetener?

  2. 5 stars
    Hello Arman,

    I am excited to try this recipe, especially since my husband and I just started on healthy keto. Do you have a recipe for how to make taco shells? Thank you! 

  3. 5 stars
    I used the processor and mixed up the cheese and flour with a teaspoon of garlic powder and 2T water. They came out great nice and crunchy.
    What do you consider a serving of these?

    Thank you

  4. 5 stars
    10 out of 10! We made these tonight and they were soooooo good! We will definitely be making them again!

  5. I made this with a vegan tapioca starch cheese and it was good! Maybe a bit more carbs but it worked beautifully. Just had to wait for the cheese to cool into a dough.

  6. If I air fry them, do they blow around the basket as they get crispier? I’m afraid of them blowing around and breaking in the basket.

  7. Hi Arman,
    Could I add the flavoring of corn to make them taste more like corn chips?
    Thank you : )

  8. 5 stars
    I know I’m late to the game, but oh my goodness! My fave crackers! Can’t wait to experiment! Thank you!

  9. 5 stars
    WOW! These are amazing. A staple when doing keto. If made thicker, they can sub as pita chips! Love it!!!!!

  10. Hi Arman..
    I haven’t tried these yet but i have 2 questions.

    Is 4 or 8 servings this recipe makes as you say 8 in the brief and answered 4 in a question. Also could I use these from crumbing fish/chicken etc.

    Thank you


  11. 5 stars
    Gorgeous! I love all of your recipes , thanks a million !

    BTW , can I replace mozzarella cheese to Parmesan cheese powder ?

  12. 5 stars
    This recipe and others from this site are excellent. Taste delicious and crispy like regular crackers. Tahey do not taste like corn chips. I added garlic powder and salt to the top before baking. I now can have chips. Thank your for sharing your recipes!

  13. Do you use pre-shredded cheese or do you shred your own? Would there be a difference in the melting/binding because of the starches used in the pre-shredded ones?

  14. 5 stars
    I used taco seasoning, which was excellent. Also used reduced fat mozzarella (all I had in the house), and they still turned out great. Delicious!

  15. Couple questions.
    1. How sticky is the dough? Wondering if rolling directly on a silicone baking sheet, carefully slicing the dough then baking would work? Or would it be a disaster & waste of ingredients?

    2. Regarding the cheese… Pre-shredded cheese has additives for anti-caking. The recipe calls for either kind. Does one type work better than another i.e. pre-shredded vs a ball of mozzarella cheese?

    Thanks for the recipe!

  16. So so easy and quick I love these added taco seasoning for first batch and can’t wait to try other flavours a real game changer for me!!

  17. 5 stars
    Very good recipe overall! These are very easy to overcook (especially in the air fryer) so be sure to keep a close eye on it. I also recommend mixing the almond flour and mozzarella in a mixer to fully get rid of the individual almond flour crumbs. Great recipe, super awesome to eat a crunchy chip again!

  18. 5 stars
    Awesome! I sprinkled on True Lime when they came out of the oven. Delish! Just like Hint of Lime Tostitos! Will be making these often!

  19. 5 stars
    I made small balls of dough and used a tortilla press(with parchment paper) to flatten them. Then, I cut it into pie wedges. The chips were great with guacamole. Thank you for the recipe.

  20. 5 stars
    Oh MY goodness, I am SO thankful for this recipe!!! Thank you SO much! I missed chips and salsa SO MUCH!! This recipe is the BEST keto alternative. I have tried SO many as well as pre made keto chips and none of them compare to this! It’s wonderful!

  21. Gonna try making these for Cinco de Mayo tomorrow. 🙂 I plan to use my tortilla press to get them ultra thin! Thanks for the recipe!

  22. 5 stars
    I just made these and they are AWESOME!!
    I made some with sea salt and some with paprika, I love them both and they are perfect with guacamole 😍
    I will be making these regularly.
    Thank you so much for this wonderful recipe. 😘

  23. 5 stars
    This recipe made my day. I made half and added a homemade fajita seasoning to it and some salt on top. Perfect. I wish I could show how “done” they need to be because they look quite different than the original picture. Delish and so easy.

  24. 5 stars
    Have you ever tried using OOO Flavors Corn Tortilla flavor in the batch? I’ve used their Mashed Potato Flavor to make French fries and it really helped bring back the original flavor. Tasted just like McDonalds fries! Thanks for the recipe!

  25. 5 stars
    These are fantastic! I used Epicure chipotle, cayenne pepper and salt to season and YUM! Thank you for this recipe! Much appreciated!

  26. 5 stars
    Just made these. . . I cheated a little, because the only mozzarella I had is low fat. But I shredded that, then added a little extra sharp cheddar for the flavor. I need to roll them thinner next time, but they puffed us and are almost more like a cheeze cracker. Very tasty. . . I will make them again.

  27. Well, dang. Are you for real? Are you some sort of sorcerer? Because I have tried all kinds of keto chips and these are the first ones that actually *satisfied* me! I am bowing down to you, dude. You ROCK!Thank you so much!

  28. 5 stars
    These are absolutely amazing! I recently had to switch to keto for health reasons and I was craving carbs so bad. I halfed the recipe to see if I would like it or if it would work and it did! I used dairy free mozzarella and it worked perfectly! Thank you!

  29. 5 stars
    I had better luck in the oven versus air fryer. They are so light that they fly around in the air fryer and one of them caught on fire LOL. They taste amazing though!!

  30. 5 stars
    “Just one more…. Okay, this is my last one… no seriously…” said my husband as he took one after another after another. We LOVED this recipe! Unbelievably easy and delicious. I will never go back to regular tortilla chips! I sprinkled a little salt, pepper and paprika and they turned out perfectly t! Thank you!!!

  31. 5 stars
    These are awesome! I seasoned with red pepper flakes. Perfect! Thank you so much for the great recipe.

  32. 5 stars
    This is a great substitute for corn tortillas. You have to remember, you are using almond flour so it does crumble easily. Also I was able to taste more of the flavors I added in the next day. I used Sprouts hatch pepper cheese for flavoring and the cheese preference. I also used my air fryer. I will be making these again, thank you.

  33. 5 stars
    Simple & Delicious! Made this today and tried a few different plays on spices. Did a ranch style version and a Taco seasoning one both were fantastic.
    I wanted a batch to be more crunchy like a chip so once cooked I turned off the oven and let it cool down for ten min then popped the chips back in the oven for 20 min just to let the warm air circulate to dry them without cooking futher and just perfect!
    Now I’m thinking you could just roll the dough a bit thinner and cook longer to achieve the crispy chip also.
    Thanks very much for posting this recipe.😊👍

  34. Reading all the wonderful reviews and I’m excited to try them. I’m terrible in the kitchen, but willing to try. I’d like to make a lime version. Can you tell me how much lime you’d suggest and should I add it to the dough or sprinkle on afterward? Thanks for your help!

  35. Made them tonight, and they look awesome, can’t wait top for them to cool to try them! BUT!!! They’re sticking to my parchment. Any ideas?

  36. 5 stars
    Oh my goodness. These are DELICIOUS!!! and so easy peasy!! Only change I implemented was splitting the dough into 2 balls, and rolling them out separately – this helped me get a super-thin roll, which made for super crisp chips! Then, when they came outta the oven, gave them a few swishes of fine sea salt. Damn. These will def be in our rotation – THANK YOU!!!

  37. 5 stars
    Hi Matt,
    Your question about using a pasta maker intrigued me. I didn’t want to try with my Kitchen Aid attachment. I remembered I had an old Atlas pasta maker that I bought 30 plus years ago. Figured it was worth the risk. The first ball went through somewhat well. But as I continued, the rollers got slicker and I had to work the dough through. I used the narrowest setting. It wasn’t much thinner that what I was able to roll out myself. It was worth a shot. The machine did get greasy. I kept the dough to the center of the rollers. Cleaned up well with a bit of isopropyl alchol. And as Arman pointed out, the dough did kind of fall apart a few times. The crackers are great with salsa! Another low carb treat!

  38. This says to microwave the shredded mozzarella, but we don’t own a microwave. Any suggestion to work around that?

  39. Delicious!! Exactly what I was looking for. Thank You very much for sharing your recipe! So easy to make and crunchy and wonderful – feel like I’m eating a tortilla chip!

  40. Can I just use the kind of pre-shredded mozz or cheddar or whatever that comes in a bag or do I need those balls of mozz?

  41. hi Helen, I also choose not to use a microwave, haven’t done for many years so I am wondering how yours turned out with melting the cheese first on stovetop, thanks!
    hi Arman, thanks for the recipe, anxious to give it a go!

  42. I had to make 2 batches with this recipe. Good thing I did. The first batch I made too thick, so after reheating the mixture a couple seconds I made sure to roll super thin. I used Tajin as my seasoning, and it came out perfect. Thank you for this!

  43. Do you add the seasoning to the almond flour? Or do you sprinkle it on after they’re cut and ready to go in the oven?

  44. I know you said no to coconut flour, but are there any alterations for someone who is allergic to nuts?

  45. I wasn’t at all sure these would turn out, but they were fantastic! I added garlic and basil and served them alongside my instantpot pizza dip and they were the perfect substitute for pizza crust! Will definitely make again

  46. The company in “One on One Flavors”. There is a mind boggling assortment of flavors! I have several that I use consistently to flavor chia puddings, muffins and quick breads. I’m still experimenting, but it’s going rather slowly because your recipes are so tempting, I’ve been making them first!

  47. 5 stars
    These are so good that I crave them even when I’m taking a break from keto. I might even like them better than tortilla chips. They’re particularly awesome with guac 😀

  48. 5 stars
    Thank you Arman for all these wonderful keto recipes. You have no idea how much you have helped me stay on the keto life style. These tortilla chips were so easy to make and absolutely delicious. I’m not a fan of people who take it upon themselves to change a recipe however, I did take one liberty and added a teaspoon of corn tortilla extract (I didn’t name the brand because I don’t know if that’s prohibited on this website). I highly recommend it though!

  49. What other alternative flours can be substituted instead of almond flour? I am thinking 1:1 GF, Spelt, Cassava, or Sorghum. We can not eat almond flour.

  50. I just made this recipe literally 5 mins ago! The only problem I have is that it taste so friggin good I can’t stop eating them … low carb chip I’ve made so far!!!!

  51. 5 stars
    I love these chips! I make mine super thin. Par-bake them, then take out a serving and toast for about 1 min 30 sec and voila, perfect chips for guacamole.

  52. I made the chips this evening. They were great. Thanks so much for this recipe. I added a little Creole seasoning, basil, and garlic powder for extra flour. They came out really well.
    Thank you so much.

  53. 5 stars
    My 7 year old daughter was put on the Keto diet for the purpose of treating her epilepsy. I have stayed committed to the diet with her and we have been 100 percent clean Keto since December. I can’t even begin to tell you how much this recipe means to us! This is the perfect snack for her. She loves to dip them in sour cream and I am hoping that they will stay crisp in her lunch box. Do you have any suggestions for how to store them if I decide to make a larger batch on meal prep day? Do they need to be refrigerated or can I keep them in a zip lock bag? Thank you for your generous share!

    1. Wishing the very best health for your little one, Christina- I’m so glad she enjoys them!

      Yes absolutely- Refrigerating them works and a ziplock bag is great. Let them sit at room temperature for at least 30 minutes prior to eating them, to ensure they aren’t super waxy. Alternatively, you can lightly reheat them on a non-stick pan or in the oven.

  54. I made these using a cup for cup gluten-free flour add a little cumin for deliciousness. These are super super super easy to make and absolutely delicious. Thank you for this wonderful recipe

  55. Arman,
    These look amazing! Have you tried to use a corn extract for a “corn” flavor? I just got some from Amazon and I’m uber excited to try it in this recipe and in your tortillas. Fingers crossed it will come out fine. Thank you for all you do!!!

  56. Hi Arman,

    First thank you for our site! I am new to the Keto world and I’m excited about trying this recipe as soon as I leave from work. However, I do have a question. I noticed on a few of your recipes, you give how many servings the recipe makes but not the amount per serving. I also noticed different people asked the same question: How many pieces per serving? I understand that it depends on how big you cut it, but it would be REALLY beneficial to us newbies if you could give an estimate as to how many we can eat for one serving. I know this is a long post, but I’m hoping you understand. Thanks again!!

  57. 5 stars
    So good and satisfying! My husband was trying to eat them all, I had to stop him! I will need to make extra next batch. 😉

  58. Hi this is sandy I was just wondering if I could use crushed up pork rinds instead of almond flour or maybe half and half to cut down on carbs ?? Do you think it would work??

  59. 5 stars
    These were great! I am so glad you posted it. I used a Ninja Foodie air fryer. Best results at 6- 7min (after burning at 8min) @ 350. My yield was 80 triangles. The almond flour had 8g net carb. The cheese also had 8g net carb. So..for a serving of 10 triangles, with salt only = 2net carbs per serving

  60. Hi Arman,
    I made these for a keto snack, but the rest of my family left the regular chips in the cupboard and ate my chips! They are delicious, and a new batch is in the oven now. Thank you very much for a great recipe.

  61. Hi, this looks good and I will try it, but has anyone ever tried adding a few drops of corn-flavored extract to get the taste of corn? If not I might try and it and check back with the results!

  62. I can’t wait to try this recipe. LOVE your english toffee recipe! One question… can you tell me approximately how many grams or ounces are in two cups of shredded mozzarella cheese? I never know if I’m supposed to pack it down or not.

  63. 5 stars
    Great recipe – super easy and they taste
    Wonderful. I simply added salt and pepper
    To mine and served along with celery sticks and Buffalo Chicken dip. Do follow the advice given to Leave them in the oven for about 14 Minutes. Even though they seem Like they are getting really brown-
    The longer time (greater than 12
    Minutes) led To perfectly crispy chips!

  64. What did I do wrong; I put the melted cheese into the almond flour and just got a gloppy mess that would not incorporate.

  65. Perfect. Had to control myself to not pull them out of the oven when they started browning but I left them in for the full 12 minutes and they came out perfectly crunchy and yummy. Really great recipe.

  66. 5 stars
    I think that this recipe is good. I think 1/8-1/6 inch is still too thick though. I’d like to see what would happen running it through a pasta roller. At 1/8-1/6 inch the chips are a little too thick to be considered chips. And they have more of a hard crunch than a soft chip crunch. I think going thinner might help that.

  67. Hi and thank you for the recipe!!!

    Do you feel these will hold up to cheese and toppings to make nachos?



  68. Dead simple. Can’t believe how easy the dough was to work with. I’m munching now with guacamole. Excellent recipe!

  69. Can I use Parmesan cheese in this recipe? It seems to crisp better than Mozzarella. Maybe even a blend of the 2 cheeses?

  70. Tastes good!. Mine came out tasting more like a bread/cracker than a crispy chip. Maybe I didn’t make it thin enough ? Overall a great recipe and replacement!

  71. Hi! Just wondering. Did anyone’s dough turn out kind of stringy and fibrous? I did melt my cheese in a sauce pan instead of the microwave (because of how bad it is for you,)I haven’t baked them yet so I can’t say how they will turn out! but I don’t know? Any advice would be great!

  72. 5 stars
    Wow these taste amazing. I am so shocked at how easy these were to make and how great they taste. I spiced mine with salt pepper pampered chef seasonings rosemary herb and garlic herb. Then a little onion powder. 100% always making these thank you

  73. Can i sub coconut flour for almond flour? If so what’s the ratio? Thank you! By the way these are great!!

  74. Can these be microwaved or cooked on a skillet? Our oven is broken and only have these 2 options for cooking. Looking forward to trying!

  75. 5 stars
    These taste awesome with homemade salsa! I’m wondering if anyone has tried a Kitchenaid sheet pasta attachment to roll out the dough instead of a rolling pin? I would like to buy an attachment and make a thinner chip to yield more per batch, but I’m wondering how it would work out through a Kitchenaid since this dough has a lot of grease from the cheese. I’m wondering if it would just turn into a grease press.

    1. Hi Matt! I haven’t tried that- I think there is the risk of it falling apart, but you’d never know without trying!

  76. Hi great recipe but I’m a little confused, you say its only 4g of carbs for a serving (16g for the whole batch). But a cup of the Almond flour you linked on Amazon contains 36g of carbs for a cup.

    1. Hi Rick! The linked one has changed their formula recently- If you use the Now foods or Costco brand, they have the same carbs 🙂

  77. 5 stars
    I see the calories per serving, and the serving yield per recipe, but how many Chips would actually be considered a “1 serving”?

  78. 5 stars
    These are so good! We have been playing around with different flavors and have loved them all. Our favorite has been taco. Just follow the recipe and add a little homemade taco seasoning to the mix. Delicious! I usually have enough for two pans. Can I put both pans in the oven at the same time stacked on racks?

      1. 5 stars
        For added texture and protein, I added sesame seeds , crushed parmesan crisps, and crisped up rotisserie chicken (chopped finely and air fried til dry). So good with chili!
        Thanks for sharing the recipe.

    1. 5 stars
      Have made this recipe twice now! My boyfriend and I are new to keto and this snack alternative is really good!! Planning to make it again soon since we just ran out.

      Thank you so much, Arman. We’ve found your website so helpful in our keto journey 🙂

  79. Classic Doritos are made from nothing but corn and oil. Are you saying almonds and cheese taste like corn?? 😲🤔

    1. 5 stars
      Actually, Classic Nacho Cheese Doritos ingredients:

      Corn, Vegetable Oil (Corn, Canola, And/or Sunflower Oil), Maltodextrin (Made From Corn), Salt, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Whey, Monosodium Glutamate, Buttermilk, Romano Cheese (Part-skim Cow’s Milk, Cheese Cultures, Salt, Enzymes), Whey Protein Concentrate, Onion Powder, Corn Flour, Natural And Artificial Flavor, Dextrose, Tomato Powder, Lactose, Spices, Artificial Color (Yellow 6, Yellow 5, And Red 40), Lactic Acid, Citric Acid, Sugar, Garlic Powder, Skim Milk, Red And Green Bell Pepper Powder, Disodium Inosinate, And Disodium Guanylate.

      Plus they contain 18g of carbs and 1g of sugar per serving.