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 keto nachos!! Only 1.9g net carbs per portion.
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.
Keto chips with fathead dough
This gluten free keto 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 almond flour or coconut flour, produces an absolutely delicious and versatile dough.
I’m using mozzarella cheese dough in this Keto Garlic Bread, my Keto Bagels and an ingenious version of it in my crispy low carb Keto taco shells.
How to make keto tortilla chips
Recipe ingredients
Mozzarella cheese – It’s important to choose the firm, light yellow shredded cheese and not the white mozzarella that’s used in Italian salads, which is too watery.
Don’t replace the shredded mozzarella with another shredded cheese such as cheddar as those become more liquid when melted. Note: Some readers have replaced up to half the mozzarella with cheddar with good results.
Almond flour – Both super-fine almond flour and ground almonds work well here.
Psyllium husk – helps bind the dough together and makes the chips crispier. Note 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.
Spices – salt, pepper, paprika, garlic powder, onion powder – the choice is yours!
Recipe method
1.) Melt the mozzarella cheese in the microwave. This takes circa 90 seconds to 2 minutes, depending the wattage of your microwave. Alternatively, heat gently in a non-stick pot.
2.) Stir in the almond flour or ground almonds and the psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.
3.) Separate the dough into 2 balls and roll out between 2 sheets of parchment paper. Roll out as thinly as possible! The thinner, the crispier your keto chips will turn out. Dough thickness will also determine how long your chips need to bake.
4.) Cut into triangles with a pizza cutter or knife. Either spread out on a sheet of baking paper so the tortilla chips don’t touch like I did in the image below. Alternatively, bake without separating and break apart after the chips have cooled.
5.) Bake until crispy. That’s it!
Recipe tips
Coconut flour keto chips: You can make this recipe with coconut flour instead of almond flour. Use 3 tbsp / 25g coconut flour.
Use the leftovers: 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 🙂
Air fryer method: You can make these chips in the air fryer! Preheat to 180C / 350F and bake for about 8-10 minutes in a single layer. It’s important that they do not overlap! Depending on the size of your machine, you’ll need to do this in several batches.
How to store low carb tortilla chips
Store your tortilla chips in an airtight container at room temperature. They will stay fresh for 4-5 days.
They will lose a bit of their crispness over time. To make them crunchy again, simply reheat them in the oven for 3-5 minutes.
Keto tortilla chips – better than Doritos
Yes, they actually taste BETTER than Doritos! This keto chip recipe is 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 keto nachos platter. I’m salivating just thinking about it!
More keto snack recipes:
- Keto Popcorn – simply puffed cheese!
- Keto Taco Shells – another keto friendly adaptation of fathead dough.
- Cheese Thyme Keto Crackers – this recipes uses coconut flour. Super cheesy and crispy!
- 2 Ingredient Low Carb Chips – with pork rinds and perfect for snacking.
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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates.★
Keto Low Carb Tortilla Chips
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
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
First published in July 2018, updated with more details in February 2021.
This post contains affiliate links. If you click on one of these links and purchase a product as a result, I may earn a small commission. This money goes towards the running costs of this website. Thank you for supporting Sugar Free Londoner.
Nancy says
I just made these….they are GREAT! I’ve tried several other keto recipes for these and I must say these are by far the best! Just one question though…my dough was very greasy and rough when working with it….not smooth dough as per your video nevertheless, they turned out tasting great!
Any suggestions to getting a smoother/workable dough?
Thanks
Katrin Nürnberger says
Try heating the mozzarella gently. If it gets too hot, you get that fat separation. Then, knead the dough better to smooth out any lumps.
Stacey says
do you think there is a way to season them with cinnamon sugar for a sweet version?
Katrin Nürnberger says
Yes, absolutely, that works well! I’ve made a cookie version of these tortilla chips here:
carol says
Hello, tried to find the recipe for the sweet version of the tortilla chips…. cant seem to find it. Could you direct me please.!
Many thans
Carol
Katrin Nürnberger says
Try these . Or simply make the tortilla chips and sprinkle over sweetener and cinnamon before baking!
Jan says
Just made these. They are fantastic!. Very cheesy and really crisp. Best chip/cracker….great with dips or all alone. Thanks for sharing the recipe. And for the comment about not liking crackers with almond flour…I’d say try this recipe, you won’t be disappointed. It is not like the usual almond flour cracker.
Thanks for sharing this recipe
Wanda says
Do you bake them site on the pan or do you put parchment paper on pan?
Katrin Nürnberger says
I always line the pan with parchment paper.
Winnie says
How come mine is not crispy? Is it too thick?
Katrin Nürnberger says
Possibly. You want it as thin as possible and then bake it until browned and crisp.
Robyn oliver says
I had to leave a review – these are incredible! They’re so so good and will absolutely make a difference to my Keto life! Thank you so much for the recipe!!?
Vicky R says
This is now a regular feature on my keto diet menu. The onion and garlic powder makes a huge difference to the taste and I always add a sprinkling of chili flakes as well. When I’ve reached my daily macros and am still hungry, I reach out for a few of these…guilt free! THANK YOU KATRIN for sharing your easy and delicious recipes.
Marsha Snethen says
I am making these today and I used powdered pork rinds instead of almond flour. Do you think that would work. My husband and I don’t really like anything that I’ve made with almond flour.
Katrin Nürnberger says
Yes, I think that could work! Interesting idea 🙂
Donna says
Tried this today and it turned out great! Just wondering if the leftover “Doritos” need to be refrigerated? I’m thinking it will make them soft but with so much cheese I’m not sure how long they will keep on the counter.
Katrin Nürnberger says
I think they’re fine on the counter for a few days. You can refrigerate if you prefer, of course. They will lose crunch quicker that way though – so just re-heat them in the oven to crunch them up again 🙂
Cheryl says
What brand of psyllium do you use? The Amazon link isn’t working.
Katrin Nürnberger says
I have used BonPom, Green Origins and Just Natural. All work fine and don’t cause the purple colour.
Dom losty says
Fantastic recipe many thanks for sharing .
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