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.
FIND THE RECIPE CARD WITH INGREDIENTS AND INSTRUCTIONS AT THE BOTTOM OF THE PAGE. DON’T MISS THE EXTRA TIPS IN THE POST!
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.
Ever since I made my grain free pretzels , these super-yummy cheese straws and later this low carb pizza , which are all salty and cheesy in their own right, I have been dreaming about low carb tortilla chips.
This recipe is an adaptation of the wildly popular Fat Head dough – you can read all about its origins in my post about the 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 that can even be used for Keto cinnamon rolls (amazingly, it does not taste cheesy at all in this incarnation).
The secret to successful low carb tortilla chips is to roll the dough out SUPER-THIN.
There’s no way around it. You’ve got to take your time and keep on at it. Mozzarella is supremely stretchy, and I’ve added psyllium husk, which helps bind the dough together further. 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 used psyllium husks and not psyllium husk powder. There has been some confusion over the two when people were making my 3 ingredient low carb crepes. Psyllium husks are not the intact husks of the psyllium plant, but actually look like a tiny sticks – kind of like a coarse powder. However, psyllium husk powder is very, very finely ground and twice as absorbent. If you have the powder at home, make sure you use no more than 2 tsp or the dough will become too firm.
Also, you should definitely roll the dough out between 2 sheets of baking paper. It makes life so much easier because nothing can stick!
I’ll be honest with you. Mozzarella dough is not the easiest to handle and needs to be just the right side of warm. You will get vastly greasy hands, and if you forget to take off your rings, you might just regret that.
So worth it!
Keto tortilla chips aren’t just as good as Doritos. They actually taste BETTER!
My whole family went totally crazy for them, even my critical 12-year-old. These tortilla chips are deliciously crispy, cheesy-spicy (you can adjust 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!
Oh, and one last thought. 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 🙂
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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 🙂
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.
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).
If you don't have psyllium husk, use 2 more tbsp of almond flour instead.