Only two ingredients are required to make these homemade keto tortilla chips, and they are really crunchy! These chips are a low-carb substitute for traditional tortilla chips, making them ideal for a keto diet.
So what are you waiting for? Now is your chance to prepare these delicious crackers. But wait a moment, first get to know the ingredients of the recipe and how to prepare it.
Keto Tortilla Chips
When it comes to delicious keto snacks, tortilla chips are one of my favorite crackers.
You sure know that many homemade tortilla chips recipes usually call for tortillas or pita bread to get a crispy and crunchy texture, but that’s something I’m not willing to do.
Although both are low in carbohydrates, they are not satiating at all. So I’ll stick to keto flatbread if I wanted that!
Are Tortilla Chips Keto?
If you take a look at the ingredients list for tortilla chips, you will notice that they are primarily made with two non-keto ingredients which are corn, flour, or a combination of the two.
While there are some chips available in stores like Quest Tortilla Chips, which are usually lower in carbohydrates compared to other brands, in reality, they are still made with non-keto-friendly ingredients.
So, if you’re looking for a low-carb alternative to traditional tortilla chips, try this homemade keto tortilla chips recipe, it’s really crunchy, crispy and keeps its shape beautifully.
You can serve these perfect chips with your favorite salsa, guacamole, or as a fun appetizer.
How to make Keto Tortilla Chips
The Ingredients:
- Almond Flour – A must for this Keto Tortilla Chips recipe in particular for a light crunchy texture.
Almond Meal will make the chips fall apart denser. - Mozzarella Cheese – You can buy pre-shredded mozzarella or shred your own. Other types of shredded cheese (e.g. tasty cheese, cheddar cheese) should be avoided because their fat content is higher and will result in a greasy finish.
- Selected Spices – It’s OK to add any flavors or seasonings you like! Salt, paprika, pepper…etc.
The Instructions:
- In the first stage, you will add the almond flour to a large mixing bowl. Then add your favorite spices.
- Then put the mozzarella cheese in the MICROWAVE for 1.5-2 minutes until it melts.
- In the next step, pour the melted cheese directly onto the almond flour and mix thoroughly until a thick mixture forms between your hands.
- On a kitchen surface, spread out a wide sheet of parchment paper. Place the dough ball on top and lightly flatten it.
- Lay the second sheet of parchment paper over the dough and press down gently.
- Gently roll out the dough with a rolling pin until it is about 1/4 inch thick. Next, cut out small triangular shapes using a sharp knife or pizza cutter.
- The last step is to cover the baking tray with parchment paper and then place the keto tortilla chips on the baking tray and bake for 12-15 minutes, or until golden brown around the edges.
- Before serving your delicious keto tortilla chips, let the baking tray cool fully.
Frequently Asked Questions About keto tortilla chips
My chips are soft and not crispy, what did I do wrong??
The main reason I see is that you haven’t baked your low carb potato chips long enough!
Yes, I know it can be a bit daunting especially when you start to see the edges turning golden brown and you want to remove them immediately. But it’s fine if you attempt to be patient!! Because these chips are not beta chips!
Another reason your keto tortilla chips aren’t as crispy as they may be is that you didn’t flatten them thin enough. At the very least, they should be 1/6 inch thick.
My dough is sticky – how can I fix it?
Because we use unconventional flour, this dough will be more sticky than others.
But you’ll achieve better results if you roll out the dough on parchment paper, but if it’s too sticky to roll out at all, you can add more almond flour until it’s more coherent.
Can I use an air fryer?
Yes sure!!! All you have to do is place the keto tortilla chips in a single layer, in the air fryer basket.
Note: in this case, you may need to make several batches.
Bake the tortilla chips for 8-10 minutes at 180°C/350°F. Remove it from the oven and leave it for a while to cool completely.
Why do my chips look burned?
It may seem to you that these chips are burning, but they are not.
It is normal to see the chips turn brown when baked. But if you don’t like that color or are worried about them burning, the chips can simply be taken out of the oven as soon as they start to turn brown.
Then, let it cool before putting it in the oven a second time to finish cooking it.
In this case, the cooking time will take longer and a little slower until you get the desired consistency.
What flavors can I add to this recipe to make it more delicious?
Nacho Cheese – You can sub out 1/4 cup of the mozzarella cheese with Colby cheese or Pepper jack cheese.
Cool Ranch – Sprinkle onion powder, garlic powder, and salt.
Spicy Nachos – Season the dough with cayenne pepper and sprinkle the cooked keto tortilla chips with sea salt and paprika.
Black Pepper and Lime – You can add some lime juice to the dough and sprinkle with lemon pepper seasoning.
Sugar and Cinnamon Pita Chips – You can mix some Erythritol sweetener or Monk fruit and cinnamon into your dough.
Sprinkle more cinnamon over the tortilla chips once they are done cooking.
How to store keto tortilla chips
These Keto Tortilla Chips should be stored at room temperature in an airtight container, either plastic or glass. It will stay fresh for a week at most.
Important tip – You should avoid storing the chips in the refrigerator and freezer since they will lose their crispy texture.
Keto Tortilla Chips Recipe
Keto Tortilla Chips
Only two ingredients are required to make these homemade keto tortilla chips, and they are really crunchy! These chips are a low-carb substitute for traditional tortilla chips, making them ideal for a keto diet.
- 1 cup almond flour ((blanched almond flour))
- 2 cups shredded mozzarella cheese ( * See notes)
- 1 tsp Seasonings of your choice such as paprika, pepper, etc.
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Heat the oven to 180°C/350°F.
Then we take a baking tray and put parchment paper on it.
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Add the almond flour to a large mixing bowl and set aside.
Microwave the mozzarella cheese for 1-2 minutes until it melts in a microwave-safe bowl.
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Pour the melted cheese into the bowl of almond flour and mix well until the dough becomes thick.
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Empty the kitchen surface, place a piece of parchment paper on it, place the dough ball on the parchment paper, and flatten it a little.
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Place the second piece of parchment paper on top of the dough.
Using a rolling pin, gently roll out the dough little by little until it is flat and fluffy, about 1/6 inch.
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Cut the dough into the size and form you choose with a pizza cutter or knife, whether it's little triangular or square slices. This is up to your favourites!!!
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Bake the keto tortilla chips for 12-15 minutes or until golden.
Remove the chips from the oven, let them cool, and then enjoy them with your favorite sauce.
- In this particular recipe, try to avoid using low-fat mozzarella or other types of shredded cheese.
- To get great chips, I recommend spraying the pan and top of the chips with a little oil. This gives a good crunch to the chips and also prevents them from sticking.
- To avoid the chips sticking together in the pan when cooking, try to separate them a little before baking.
- If you want to add salt or any seasoning you like, it’s best to add it before baking the chips.
Nutrition Facts
Serving: 1serving | Calories: 163kcal | Carbohydrates: 4g | Protein: 9g | Fat: 13g | Sodium: 176mg | Potassium: 21mg | Fiber: 2g | Vitamin A: 189IU | Calcium: 171mg | Iron: 1mg | NET CARBS: 2g
Since posting this recipe, I’ve gotten a lot of positive feedback on social media and a lot of pictures of this insanely delicious dessert!
I am so glad to see that you are preparing my recipes!
Give it a try and let me know in the comments below how much you enjoyed this recipe with your friends and family.
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