These keto tortilla chips are crispy, crunchy and perfect for dipping! They taste just as good as the real thing, but with a fraction of the carbs. Low carb tortilla chips are an absolute dream team with guacamole. But they are also 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. I’m using it in this Keto Garlic Bread, my Keto Bagels and an ingenious version of it in my crispy low carb Keto taco shells.
The secret to successful keto 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 🙂
Don’t miss these amazing cheesy snack recipes:
And if you are feeling a little hungrier, why not try my 4 Ingredient tortillas! They are very versatile and can be used for quesadillas, burritos or simply as a low carb wrap – just add your favourite filling!
Tried this recipe? Give it a star rating below!
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Keto Low Carb Tortilla Chips
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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.
Video
Notes
Nutrition
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Maris Wild says
I have read the cheese variations but would like to know if cheddar cheese and or Parmesan could be used instead of the mozzarella. My husband is on an extremely strict diet to help his body cope with his cancer treatment and these are the only two cheeses he can have. Would absolute love to be able to make these for him. Thank you for all the great recipes. Maris
Katrin Nürnberger says
I think cheddar would be a better option than parmesan because it melts better. I would try that 🙂
Joe D. says
My fiancee I dairy free, can I use a shredded Romano cheese or goat cheese? Thanks!
Katrin Nürnberger says
It all depends how these melt… do you mean pecorino romano? That may be not ideal, a bit salty. I think there is dairy free mozzarella, that may be worth checking out. Goats cheese could also work.
Mary says
These are great. Instead of triangles, I cut mine in thin strips like corn chips. Makes it seem like a lot more.
Dons says
I’m not sure I melted the Mozzarella enough, it looked melted but when added to the dry sort of went hard? The other reason might be my psyllium husk doesn’t say if it’s powder or not??
Anyway the end result was better than expected, left them in slightly longer due to thickness.
Also, used 50/50 split of Almond flour & ground Flaxseed to lower cards.
Katrin Nürnberger says
I think the reason why your mix was too hard is because you cannot replace flax and almond flour 1:1. Flax absorbs a lot more moisture.
Mick says
These were great. My only downside is I did them in my air fryer (180 deg for 4 mins), worked, but had to do a number of batches. Will use the oven next time. Rolled them nice and thin and they came out great. Also I can confirm that if you cut them with the pizza cutter, you don’t need to separate them, they do it themselves as they cook.
Thank you for sharing
Jackie Clifton says
These are very good as crackers, but I wasn’t able to roll them out thinly enough to call them tortilla chips. I baked them long enough to get brown on the edges. Even stood on a step stool while rolling them out, to add my body weight. Still too thick to get crispy like the tortilla chips I know. Nevertheless, we’ll have them often with dips. They’re a real life saver when crackers are needed.
Katrin Nürnberger says
Hi Jackie, if you warm up the dough you can roll it out better. That’s what I do when my dough gets too hard to work with.
Pauline says
Can you freeze them? I doubt they’ll get that far as we’ll eat them all but I thought I’d ask.
Katrin Nürnberger says
Yes you can – just reheat in the oven to crisp them up!
Ana says
I love it!
Just made them with my 4yo daughter and She can’t stop munching on them 🙂
Usually she loves potato chips, but I suggested her to come and make a healthy version with me, and we did!
First batch was flower shaped (cookie cutters), second is tortilla shape and the third one is scaps 🙂
Brenda Mason says
Extremely tasty and very easy to make.
Dorcas says
Made these today and although they taste nice, they are not remotely crunchy – they are chewy! What can have gone wrong, because others talk about theirs being crunchy?
Katrin Nürnberger says
Sounds like you did not roll it out thin enough OR you did not bake them long enough OR the temperature of your oven is lower than mine. Hope this helps – it’s probably one of these 3 things 🙂
Melanie says
I love these! So easy! I was so sick of eating pork rinds. These are great for crackers and cheese…I needed that crunch. I kept mine in Tupperware on the counter and they stayed crunchy. Thanks for this recipe, this has become a staple in my house!
Monica Curry says
I’m lactose itolerant, can a hard cheese like parmesan or romano be used or a non-dairy cheese? Also can egg alternatives like aquafabos or flax eggs be used?
Katrin Nürnberger says
You could try using a non-dairy cheese, but from my experience they don’t melt as well as mozzarella.
Gillian says
I have a nut allergy & cannot use almond flour. Could I use coconut flour instead?
Katrin Nürnberger says
I would use between 1/4 and 1/3 cup of coconut flour for this recipe.
Sandy says
Delicious!!! Thank you for sharing! I put them in ziplock baggies but they seem to lose their crunchiness. How do you keep them crispy? Should they be stored in the fridge? I’ll def make them again and again!
Katrin Nürnberger says
I keep them in a container on the counter. They do lose a bit of crunch after a couple of days. But you can always stick them back in the oven to crisp them up