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 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.
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.
How to make keto tortilla chips
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!
1.) Melt the mozzarella cheese in a microwave-safe bowl. 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 with a rolling pin! 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 parchment paper lined baking sheet 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!
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.
I think 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 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!
Keto Low Carb Tortilla Chipsfrom sugarfreelondoner.com
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.
- 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.
First published in July 2018, updated with more details in February 2021.
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