Crispy, crunchy and perfect for dipping! These Keto low carb tortilla chips taste just as good as the real thing, but with a fraction of the carbs. Great for nachos!!
I don’t really have a sweet tooth. I have a salty tooth.
Don’t get me wrong. Desserts are great, especially anything that contains dark chocolate, like these Keto brownies.
But something that’s salty and crispy?
Goosebumps all over, razor-sharp focus. Get it, hog it, eat it. It’s like a primal instinct.
Pre-low carb, I was a big Dorito fan. When we had a bag around the house, I’d make sure nobody else would find it. It was just too precious to share!
I don’t really want to go into detail about all the bad stuff that make Doritos taste so good, from evil artificial flavourings to inflammatory vegetable oils to sugar (!!!), and ruin some great memories. It would be absolutely lovely if processed foods would nourish our bodies and help us look younger every day.
This recipe is an adaptation of the wildly popular Fat Head dough – you can read all about its origins in my post about these grain free pretzels.
Fat Head dough uses mozzarella as a base, which, together with a nut flour such as almond or coconut, produces an absolutely delicious and versatile dough.
The secret to successful low carb tortilla chips is to roll the dough out SUPER-THIN.
Roll it, check it, and when you think you’re finished, roll it some more. If your dough is not thin, your tortilla chips won’t be as crispy.
I’ve added psyllium husks, which helps bind the dough together and makes the chips crispier.
What is the difference between psyllium husks and psyllium husk powder?
Psyllium husks look like tiny sticks – kind of like a coarse powder. Psyllium husk powder is very, very finely ground and twice as absorbent.
If you choose to use psyllium powder, make sure you use no more than 2 tsp or the dough will become too firm.
Expert tip: Roll the dough out between 2 sheets of baking paper.
It makes life so much easier because nothing can stick!
Keto tortilla chips aren’t just as good as Doritos.
They actually taste BETTER! They are deliciously crispy, cheesy-spicy (you can adjust the spices to taste – even only a pinch of salt works) and an absolute dream with guacamole.
Next time, I want to use them to make a loaded nachos platter. I’m salivating just thinking about it!
Baker’s note: Don’t throw out the dough scraps that aren’t perfect little triangles! I stuck them in the oven at the end – they taste just as good 🙂
Tried this recipe? Give it a star rating below!
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Keto Low Carb Tortilla Chips
You only need 3 main ingredients to make these low carb tortilla chips. If you roll them out thinly, they become really crunchy. My kids thought the tasted much better than Doritos 🙂
Ingredients
- 200 g / 2 cups pre-shredded mozzarella
- 75 g / 3/4 cup almond flour ground almonds work well too
- 2 tbsp psyllium husk or 2 tsp psyllium husk powder
- pinch salt
- optional: 1/4 tsp each garlic powder/onion powder/paprika
Instructions
Heat your oven to 180 Celsius / 356 Fahreheit.
Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.
Add the almond flour/ground almonds and psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.
Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out.
Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don't touch.
Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.
Recipe Video
Recipe Notes
My tortilla chips weighed around 5-8 grams each and the batch made around 40 chips.
I'd say if you have a couple of dips, they would be enough for 8 people as a nibble/appetizer (or 4 people if it's more the main attraction of the evening).
Nutrition is calculated on the basis of 8 servings (5 tortilla chips per serving).
If you don't have psyllium husk, use 2 more tbsp of almond flour instead.
UPDATE >> A reader who made these pre-cut the tortilla chips, but did not separate them by hand. They separated on their own whilst in the oven. I have not tried this myself yet, but will do when I make my next batch!
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Kimberly Smith says
What can I use instead of the Psyllium? Would Xanthium Gum work? Or Flax seeds Ground?
Katrin says
I have not tried it, but ground flax could definitely work. And a bit of xanthan gum too, though not as a replacement for psyllium.
D says
Hi, these look amazing! I have a casein allergy, do you think there is a cheese substitute that would work well?
Katrin says
That’s a good question. I have recently tried some vegan cheeses, and I have seen pre-shredded vegan cheese (in case you’re in the UK, it was the Violife brand), but I’ve never made a recipe with them. I do remember though that they don’t melt as well as cheese. I’d try with a small amount and see how you get on.
Eloise says
Just wondering what happened to the cream cheese in the original fat head dough recipe – use or don’t use??
Katrin says
I wanted the chips to be crispy, that’s why I left it out. I guess it would make the end result softer.
Mary Ann says
I have an allergy to almonds so I’m wondering if coconut flour would work in this recipe. Thanks!
Katrin says
You could use 1/2 the amount of coconut flour in place of almond flour. This is because coconut flour absorbs more liquid than almond flour.
Penny says
I’m wondering if these can be made into something like a cereal – maybe cinnamon toast crunch? Have you tried adding a sweetener? What do you think a good ratio would be?
Katrin says
Hi Penny, I’d start with a couple of teaspoons and have a taste. My Keto cinnamon rolls use fathead dough, so it would definitely be possible. Not the healthiest way to start the day, but I imagine it would make a great naughty afternoon snack!
Kelly Kim says
Fantastic chip! First low carb chip I’ve made that can actually hold up to a dip, won’t crumble, and stays crispy. I found it difficult to move the thin dough around so I cut and baked them without separating them and then separated afterwards. I removed the thinner cooked outer edge ones first and put the center ones back in for a few more minutes. Even the ones that got brown don’t taste burnt! I doubled the batch because they keep well and require more work than opening a bag of chips 😉 The last bit of dough was harder to roll as it sat out longer, so I put it back in the microwave for 20 seconds, and it was fine. Thanks for the great recipe!!
Katrin says
You’re welcome! Thanks for your detailed comment 🙂
Julissa says
Is it 4grams of carbs per chip?
Katrin says
No, I always calculate the nutrition per portion.
Stephanie says
They were fantastic! I unfortunately did not make them thin enough, but non the less, they were good! I saw that they could be stored on the counter for a day, but I was wondering how long they’d keep in the refrigerator?
Katrin says
A few days to a week, however long you’re comfortable storing stuff in the fridge. Stick them back in the oven to crisp them up, they do lose a bit of crunch when stored
Naia says
Hi Katrin, As per: 1 TBST double/heavy cream? I don’t understand what ‘double’ means. Thank you, looking forward to your tortilla chips. Bought guacamole yesterday so will make soon. Thanks, Naia
Katrin says
Hi Naia, here in the UK we call it double cream, in the US it’s heavy cream. Sorry if this was unclear – just trying to make sure everyone knows what I’m talking about 🙂
Vanessa says
My dough turned out really tough and separated when I tried to roll it thin…what did I do wrong?
Katrin says
Hi Vanessa, it was probably just getting too cold. Just reheat it a little if it gets too tricky to deal with. It’s all about finding that perfect temperature – not too hot and sticky and not too cold and tough 🙂
Tara says
I never had one of those.but it looks yummy.also I am 13 years old.
Katrin says
Hope you’ll try it out!!
Rob says
Awesome! Mine could have been thinner and crispier, but they were great. I might try half mozzarella and half cheddar next time, and up the spices. I def don’t miss real pita chips.
Lindsay says
Great recipe! How should they be stored ?
Katrin says
You can store them on the counter for a day or in the fridge in an airtight container. They do lose a bit of crunch, but you can return them to the oven for a couple of minutes to crisp them up again
Arlien Bright says
I made these yesterday and upped the hot stuff to include chili powder and chipotle powder. Used ground chia as I had no psyllium. May have gone wrong by using mozzarella that had been in the freezer as they did not totally crisp up for me. However, they were a lovely treat anyway; I had been craving a salty snack! I intend to try them another time using cheddar. Thanks so much for sharing.
Katrin says
Hi Arlien, glad you like them! I think defrosted mozzarella should be fine. Maybe you can try rolling the dough out thinner next time, that should help make them crispy.
Paola says
I imagine a good farmhouse cheddar (possibly raw milk) would work instead of what people (and non Italian cheese factories) unfortunately call ‘mozzarella’ – In my opinion that is an overprocessed industrial invention – real mozzarella is soft, and completely different from the pre-shredded stuff in a plastic bag… . Also check out any pre grated cheeses – there is very often additives to keep them from sticking (usually some sort of starch like cornflour)
Katrin says
You could definitely try cheddar. Your chips would end up saltier, but probably taste quite nice 🙂
Jinta says
it’s in the oven!!!!! I’m sure I will like it. Love from Holland 😀
Jinta says
Oh yes, I love them and my hubby also, and that is wonder whaaahhahaha. Thanks
Elizabeth Faye says
I used chia seeds instead of psyhillum husk, used cheddar instead of mozzarella and baked on tin foil (lined with ghee). It was delicious and my hubby loved it!