These easy 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 or salsa. 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. Pre-low carb, I was a big Doritos 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 makes Dorito tortilla chips taste so good, from artificial flavourings to inflammatory vegetable oils to sugar.
The good news is that you can make keto-friendly tortilla chips with only 3 basic ingredients that are less than 2g of net carbs per portion.
My keto chips have an awesome crunch and they taste absolutely delicious!
Are Chips Keto?
Regular tortilla chips are not keto-friendly. Most tortilla chips are made from white flour or corn flour. These are both high carb flours and not suitable for a keto diet.
The same goes for regular chips. They are, of course, made from potatoes. Potato chips are equally high in starches and therefore high in carbohydrates.
If you are watching your carbs, you'll want to stay away from them.
Keto Chips With Fathead Dough
This recipe is an adaptation of the popular Fat Head dough, which is a keto-friendly dough. You can read all about its origins in my post about keto pretzels.
Fat Head dough uses mozzarella as a base. Together with almond flour or coconut flour, it produces a delicious and naturally grain-free, gluten-free dough.
You need the following 3 ingredients plus sea salt and optional spices:
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. Moisture-reduced is best.
Almond flour - Both super-fine almond flour and ground almonds work well here.
Psyllium husk powder - This helps to 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. Psyllium husk powder is very, very finely ground and twice as absorbent.
Salt and spices - These are optional, but recommended. I used sea salt, paprika, onion powder and garlic powder.
See the recipe card for full information on ingredients and quantities.
It is really easy to make keto tortilla chips. Here are the basic steps, illustrated with images.
Melt the mozzarella cheese in a microwave-safe bowl. This takes between 90 seconds to 2 minutes, depending on the wattage of your microwave.
Alternatively, melt it gently in a non-stick pot over low heat on the stove.
Add the almond flour or ground almonds and the psyllium husk plus the salt and spices, if using. Stir with a spatula or fork until combined.
Knead until you have a smooth dough. I used my hands for this.
Separate the dough into 2 balls and roll each ball out between 2 sheets of parchment paper. Roll out as thinly as possible with a rolling pin!
Cut the dough into triangles with a pizza cutter or knife. Spread out on a parchment paper lined baking sheet so the tortilla chips don't touch.
Bake the tortilla chips in the preheated oven until crispy and golden brown. Let them cool fully before eating - they crisp up as they cool.
Here are a few tips you need to know to make the recipe perfectly:
Thinly rolled dough. The thinner you roll out the dough, the crispier your low-carb chips will turn out. The dough thickness will also determine how long they need to bake.
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.
Want to save time? I have made this recipe many times now. To save time, I sometimes bake the chips pre-cut without separating them or spreading them apart. Then, I break them apart after the chips have cooled fully.
I like to mix up the flavor in my recipes. Sometimes I make these keto chips with just salt and sometimes I add garlic powder, onion powder and paprika.
Here are some more flavorings that work well:
- Salt and pepper
- Taco seasoning
- Chili powder
- A spritz of lime juice or lime zest
- corn extract
I do not recommend replacing all of the shredded mozzarella with another type of cheese. Other cheeses become more liquid when melted than mozzarella. However, it is possible to replace half the amount with cheddar cheese or Monterey Jack.
Yes. You can make this recipe with coconut flour instead of almond flour. Use 3 tablespoons or 25 grams of coconut flour.
Yes, you can make these chips in the air fryer! Preheat the air fryer 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 will need to do this in several batches.
You could try using dairy-free cheese. I have never tried this myself though. From my experience, vegan cheese does not melt very well and I don't want you to be disappointed with the outcome.
Low carb tortilla chips taste wonderful with dips and also are great for nachos, topped with sour cream, cheese and sliced jalapenos. They are also delicious crumbled into a taco soup or over my keto taco casserole for extra crunch.
Try them with the following dips:
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.
You can also freeze them for up to 3 months.
More Easy Keto Snacks
If you are feeling a little hungrier, try my 4 Ingredient low carb 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!
Keto Low Carb Tortilla Chipsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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.