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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
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
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.
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.
More easy keto snacks
Keto Tortilla Chips (2 Ingredients!)
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.
- 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.
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?
Either works!
I know you said no to coconut flour, but are there any alterations for someone who is allergic to nuts?
Not that I’ve tried.
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
Just asking do you need to refrigerate these after words because of the cheese?
Not needed 🙂
Has anyone added protein powder?
No idea!
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!
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 😀
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!
You are so welcome,. Lorio- Feel free to let us know, we’d love to hear what the brand is!
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.
I’ve only tried this recipe as written.
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 …..best low carb chip I’ve made so far!!!!
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.
Can you use this recipe for pizza dough?
Try this- https://thebigmansworld.com/keto-fathead-pizza-dough/
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.
How long can you store them?
1-2 weeks refrigerated, 6 months frozen
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!
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.