If you’ve been following my keto recipes, you know I’m a firm believer that almost any food can be made keto — and this keto chips recipe is no exception. Serve it with the best guacamole, or pairing other ideas at the bottom of this post, the next time you’re craving Mexican food. They are extra crispy and seasoned with your typical tortilla chip flavors.
Ingredients & Substitutions
Here I explain the best ingredients for keto chips, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Wholesome Yum Almond Flour – The best flour for light and crispy keto chips! It contains just one ingredient — California almonds — and folds easily into the dough. I use this for all my almond flour recipes, because it’s super fine and blanched, for the best texture. Using other brands can have varying, sometimes gritty, results. Spices – Chili powder, garlic powder, cumin, paprika, and sea salt. Feel free to omit any spices you don’t like, but I recommend all of them for the best flavor. You could also add onion powder or cayenne pepper if you like. Egg – Use a whole, large egg. Carton eggs, flax eggs, or another egg alternative should also work, but I have not tested them. Sweet Corn Extract – The secret ingredient that adds corn flavor, without the corn carbs (and the same one I use in keto cornbread and keto popcorn!). You can still get crispness in your keto tortilla chips without it, but you’ll miss out on the flavor. Mozzarella Cheese – This helps improve the texture of the chips, similar to a fathead dough. You can use a different hard keto cheese such as cheddar, but the flavor and texture will change.
How To Make Keto Tortilla Chips
This section shows how to make low carb tortilla chips, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card. If you want to try something different, make my almond flour tortilla recipe, then cut into pieces and dry out in the oven at 250 degrees, until crispy. The results are different, but both versions are delicious.
Tips For The Best Low Carb Tortilla Chips
If you’ve never made a keto chips recipe before, here are a few tips to save you some trial and error. The process has a lot of similarities to almond flour crackers. Heat it again in the microwave for a 15-20 seconds to soften it, then knead again. You can also mix in a food processor to make it easier, if you’d like. These a really simple to make, but following these guidelines will make your keto tortilla chips come out perfect:
Roll the dough to even thickness. If it’s uneven, some parts won’t crisp up while others will burn… and while they’ll still be good, you’ll like them better if they’re all cooked well. If you see some start to burn while others aren’t done, you can take them out and leave the rest in the oven to finish. Roll the dough out as thin as you can. The thinner it is, the more chip-like they will be. If it’s too thick, they might not crisp up or will be more like crackers. Choose the right size chips for your needs. Larger chips are better for dips, but smaller ones are perfect for eating on their own. Don’t waste the leftover dough. If you have leftover dough after cutting up your low carb chips, you can press it together, form a ball, and roll out again to make more. Use a pizza stone if you have one. For extra crisp low carb chips, make them on a pizza stone like this, lined with parchment paper. Choose the right kind of almond flour. Use blanched finely ground almond flour to get the most authentic texture for your no carb tortilla chips. Almond meal is okay, but they will resemble multi-grain crackers in taste and texture.
Storage Instructions
Store: To keep keto tortilla chips crispy, store in an airtight container at room temperature for 3-5 days, or in the fridge for 7-10 days. Freeze: Keep chips in the freezer for 3-6 months for long-term storage.
Are Tortilla Chips Keto?
Conventional tortilla chips are not keto friendly, because the amount of net carbs is too high for the average serving size. But there’s good news: It’s easy to make your own low carb chips with simple ingredients! If your chips get soft, you can reheat them in the oven at low temperature to crisp them right up! Usually, 10 to 15 minutes at 200 degrees F works well.
How Many Carbs In Tortilla Chips?
Since conventional tortilla chips contain white flour or corn, they are high in carbs. A 1-ounce serving of plain tortilla chips contains 19.1 grams total carbs and 17.8 grams net carbs [*]. This recipe for keto tortilla chips has only 4g net carbs per serving.
What To Serve With Keto Tortilla Chips
Serve up your gluten-free keto tortilla chips with your favorite dips and sauces:
Salsa – Fresh tomato salsa is the most popular one I have, but I also like a classic salsa and avocado tomatillo salsa. If you’re low carb but not strictly keto and sometimes eat tropical fruit, mango salsa and pineapple salsa make great indulgences in the summertime. Guacamole – Can’t go wrong with keto tortilla chips and guac! Grab my easy guacamole recipe here. Cheesy Dips – My faves are layered taco dip, slow cooker queso dip, and a surprisingly simple keto cheese sauce!
Try the low carb chips with other keto Mexican recipes, too:
Nachos – Sprinkle toppings over the chips and bake to melt cheese. Salad – Add crunch to a taco salad. Soups – Crumble the chips over keto white chicken chili or keto tortilla soup.
More Keto Chips Recipes
No need to give up crispy chips on keto! Try these other mouthwatering recipes. Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
