Keto Tortilla Chips

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5 from 1752 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. 

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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 1752 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

Ingredients  

  • 1 cup almond flour blanched almond flour
  • 2 cups shredded mozzarella cheese * See notes
  • 1 teaspoon seasonings of choice pepper, paprika, etc.

Instructions 

  • 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.

Notes

* 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. 

Nutrition

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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Comments

  1. 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

  2. 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!!!

  3. 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!!

  4. 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. 😉

  5. 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??

  6. 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

  7. 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.

  8. 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!