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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Katie says
June 25, 2019 at 4:20 amEasy to whip up – 15 minutes from getting the ingredients out to having them in the oven. They taste amazing (lots of paprika!) and I also don’t separate them, just cut the triangles and bake them. They separate out brilliantly while baking! Awesome with nachos & sour cream 🙂
Katrin says
June 25, 2019 at 9:33 amGlad you liked them!!
Jay says
June 14, 2019 at 5:51 pmHello,
This may be a stretch, but is there any substitute for the cheese? I can’t eat dairy, this recipe looks so delicious and I would love to try it.
Katrin says
June 14, 2019 at 5:55 pmI have seen vegan mozzarella in the shops. I have tried a brand called Violife here in the UK which makes good vegan cheese alternatives, and if you check in the comments a couple of people have talked about the dairy free cheese brands they use…
Lynn says
June 12, 2019 at 7:46 pmI am so happy to have found you and your blog! Thank you for all of your great recipes!
Katrin says
June 13, 2019 at 8:26 amI”m glad you found my site Lynn!
Lucia says
June 1, 2019 at 9:11 amNever cooked biscuits in my life but desperately needed Keto biscuits to go with my Keto guacamole, not to mention cheese. These biscuits are absolutely delicious!! So amazed I succeeded! A big thank you.
Lucia from sunny Sydney, Australia
Katrin says
June 3, 2019 at 9:56 amHi Lucia, I’m glad you like the recipe!!
Miriam Vann says
May 29, 2019 at 9:57 amIs there a way to these without a microwave?
Katrin says
May 30, 2019 at 12:56 pmYou can heat up the mozzarella on the stove over a low heat. Use a non-stick pot.
blog says
May 27, 2019 at 6:10 amI was extremely pleased to find this website. I need to to thank you
for your time just for this fantastic read!! I definitely appreciated every little bit of it and I
have you saved to fav to see new stuff on your blog.
Katrin says
May 27, 2019 at 4:31 pmWonderful! Glad you found my blog – hope you’ll try some of the recipes!
Christian says
May 24, 2019 at 2:49 amTo make these crispier, I cooked them for the 8-10 minutes on one side. I almost let them get to a burnt look. Then I took them out of the oven and flipped them over and cooked the other side for about 4-6 minutes. I just kept looking at them in the oven. The boyfriend and I loved them! Thank you so much for this recipe.
Katrin says
May 24, 2019 at 8:37 amGreat! You’re welcome 🙂 I like mine super crispy and uber-browned too 🙂
Wanida Ellis says
May 22, 2019 at 8:01 pmI made these on my meal prep day and put them in a zip lock bag. The day I needed them I popped them in my air fryer for about 3 min. They were perfect!!
Katrin says
May 23, 2019 at 3:40 pmGood to know you can zap them in an air fryer! I’ve just got myself one and LOVE it.
Katelyn says
May 20, 2019 at 11:34 pmWe have used this as a pizza dough recipe. It’s amazing. We’ve never had luck with other pizza ones. We like our pizza crispy. Lol when using it as a pizza dough though it is best to roll out the dough when it’s hot. I just re nuke it after needing it.
Katrin says
May 21, 2019 at 9:56 amI must try this as a pizza dough! Making hot pockets with it would also be good then, I guess!
BLANCA L Flores says
May 16, 2019 at 10:24 amWhat can I use instead of pysllum hosk?
Katrin says
May 16, 2019 at 11:18 amIt’s worth getting some psyllium – it’s really versatile and great for low carb baking. The closest I can think of is ground flaxseed, though it has a stronger taste.
Emily says
May 13, 2019 at 4:43 pmWow!! These are delicious and so easy to make. I served them with guacamole but they were amazing just by themselves. I think they’d be great with some cinnamon and sugar too.
Katrin says
May 13, 2019 at 5:49 pmYes, they’d be great as a sweet version!
Alicia says
May 3, 2019 at 8:05 pmIs it best to make day of or are they just as good the next day
Katrin says
May 4, 2019 at 5:09 pmThey are at their crunchiest when they’re fresh. But if you want to crisp them up, just put them in a heated oven for a couple of minutes, then cool.
Lori says
May 3, 2019 at 11:03 amThese are AMAZING! I made one version with mozzarella and one with white cheddar. They each have a different texture and both are equally delicious. After my first batch I modified the recipe a bit. I add 3 big pinches of salt and garlic powder, to taste. I score with a pizza cutter then bake and separate later. I also upped the temp to 375. They bake for 8-10 minutes. The white cheddar is done sooner. Today I made my 4th batch and came up with a new idea. The dough is a bit hard to roll out and even harder to roll thin especially if it cools too much, so I sent pieces of dough thru the pasta attachment of my Kitchen Aid mixer and it worked GREAT! It gets the dough as thin as you want.
Katrin says
May 3, 2019 at 3:42 pmWhat a BRILLIANT idea!!!
Tabitha Hopp says
May 2, 2019 at 6:43 amI made these last week. They were really good, but mine didn’t get the crunch I was hoping for. I rolled them as thin as I could. Any suggestions to get more crunch like a chip?
Katrin says
May 2, 2019 at 11:20 amIt really is all down to how thin they are. Then leave them in the oven until lightly browned (this may take slightly longer or shorter than stated, all ovens are different). The ones on the outer edges will brown quicker than the ones in the middle. They firm up as they cool down.
Lizabeth Ann says
April 25, 2019 at 6:13 pmAbsolutely relish! Boyfriend loves these. I sprinkle garlic granules and parsley granules on top and just heaven. Tonight using the mixture as a pizza base. Going to be amazing. I can smell it in the oven already. Thank you for this recipe. Thank you thank you <3
Katrin says
April 25, 2019 at 6:27 pmOh my, that sounds amazing!!
Kimberly Smith says
April 18, 2019 at 3:45 pmWhat can I use instead of the Psyllium? Would Xanthium Gum work? Or Flax seeds Ground?
Katrin says
April 19, 2019 at 7:19 amI 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
April 17, 2019 at 7:28 pmHi, these look amazing! I have a casein allergy, do you think there is a cheese substitute that would work well?
Katrin says
April 19, 2019 at 7:45 amThat’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
April 16, 2019 at 12:54 amJust wondering what happened to the cream cheese in the original fat head dough recipe – use or don’t use??
Katrin says
April 16, 2019 at 7:53 amI 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
April 14, 2019 at 6:54 pmI have an allergy to almonds so I’m wondering if coconut flour would work in this recipe. Thanks!
Katrin says
April 15, 2019 at 8:29 amYou 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
April 13, 2019 at 12:20 pmI’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
April 14, 2019 at 11:07 amHi 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
April 13, 2019 at 1:38 amFantastic 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
April 14, 2019 at 11:07 amYou’re welcome! Thanks for your detailed comment 🙂
Julissa says
April 11, 2019 at 11:35 pmIs it 4grams of carbs per chip?
Katrin says
April 12, 2019 at 10:27 amNo, I always calculate the nutrition per portion.
Stephanie says
April 7, 2019 at 10:34 pmThey 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
April 8, 2019 at 12:01 pmA 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
April 6, 2019 at 5:23 pmHi 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
April 7, 2019 at 12:57 pmHi 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
April 5, 2019 at 1:53 amMy dough turned out really tough and separated when I tried to roll it thin…what did I do wrong?
Katrin says
April 5, 2019 at 12:04 pmHi 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
April 2, 2019 at 4:25 pmI never had one of those.but it looks yummy.also I am 13 years old.
Katrin says
April 2, 2019 at 6:28 pmHope you’ll try it out!!
Rob says
March 31, 2019 at 7:02 pmAwesome! 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
March 31, 2019 at 2:42 amGreat recipe! How should they be stored ?
Katrin says
April 1, 2019 at 6:58 amYou 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
March 27, 2019 at 3:31 amI 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
March 27, 2019 at 10:42 amHi 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
March 25, 2019 at 7:58 pmI 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
March 26, 2019 at 3:38 pmYou could definitely try cheddar. Your chips would end up saltier, but probably taste quite nice 🙂
Jinta says
March 24, 2019 at 4:06 pmit’s in the oven!!!!! I’m sure I will like it. Love from Holland 😀
Jinta says
March 25, 2019 at 11:55 amOh yes, I love them and my hubby also, and that is wonder whaaahhahaha. Thanks
Elizabeth Faye says
March 20, 2019 at 12:20 amI 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!