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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.
Best Keto Homemade tasty easy chips ever.
Can they be fried in oil or cooked in a nonstick pan and cooked on the stove?
i haven’t tried
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.
My whole fam loves these!
In a pinch – Can wax paper be used instead of parchment paper?
I haven’t tried, but it should be okay!
Bomb Diggity!
I deem you a genius.
Thank you for developing this recipe.
Dezi
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!
These are fantastic! I used Epicure chipotle, cayenne pepper and salt to season and YUM! Thank you for this recipe! Much appreciated!
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.
Incredibly delicious. I made with garlic salt mixed in and it was a hit!
I forgot to leave a rating. You are AMAZING!
🙂 You are sweet!
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!
Kelly
You are a gem, Kelly!
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!
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!!
Hi, first timer on this recipe; delicious, easy, and quick. Added salt and garlic powder, winning.
“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!!!
Love this!