These easy keto tortilla chips are crispy, crunchy and the ultimate replacement for traditional tortilla chips! Made with 3 simple ingredients and ready in under 20 minutes, my homemade keto chips are far better than store-bought alternatives. They are perfect for dipping, nachos, party platters and everyday keto snacking. 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. And that's exactly why I love these low carb chips so much.
My keto chips have an awesome crunch and taste just like regular tortilla chips. I have made nachos with them and couldn't tell the difference. They satisfy all my tortilla chip AND all Doritos cravings with:
- a crisp texture
- golden edges
- the perfect snap.
The recipe is made with Fat Head dough, which is a genius keto-friendly dough made with mozzarella and almond flour. I have added a secret ingredient, which makes the chips extra crunchy: Psyllium husk powder!
Once you try these keto chips, you'll never feel like you're missing out on crunchy snacks again. Fun to make, too!
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Why You'll Love This Recipe
Truly crispy and sturdy. My keto tortilla chips are strong enough for dips or nachos without breaking or going soggy.
Quick and easy! You only need 3 basic REAL FOOD ingredients (all keto pantry staples) and they are ready in just 17 minutes.
Cheaper than store-bought keto chips. Who doesn't like to save a bit of money, right?
Perfect for snacktime and parties. Great for sharing platters. Think game day or picnics.
Ingredients
Here's what you need:
- 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.
- Psyllium husk powder - My secret ingredient! 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.
Instructions
It is really easy to make keto tortilla chips. Here are the basic steps, illustrated with images. Scroll down to the recipe card for the detailed method.
Step 1
Melt the mozzarella cheese in a microwave-safe bowl. This takes between 90 seconds to 2 minutes, depending on the wattage of your microwave.
Don't over-heat the cheese or it can split.
Alternatively, melt it gently in a non-stick pot over low heat on the stove.
Step 2
Add the almond flour and the psyllium husk plus the salt and spices, if using. Stir with a spatula or fork until combined.
Step 3
Knead until you have a smooth dough. I used my hands for this.
Step 4
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!
Step 5
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.
Step 6
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.
Katrin's Top Tips
Warm dough: If the dough gets too hard to work with, gently warm it in the microwave. This makes it soft again and easy to handle.
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 sometimes bake the chips pre-cut without separating them or spreading them apart. Then, I break them apart after the chips have cooled fully.
Troubleshooting Soft Chips
There are 2 reasons why keto tortilla chips end up NOT crispy:
- they are too thick
- you didn't bake them long enough.
#1 Roll the dough thinly and evenly. The thinner you roll out the dough, the crispier your low-carb chips will turn out. Aim for 1.5-2mm max!
#2 Bake long enough!! Don't be tempted to take the chips out of the oven too early. We want them nice and golden all over. Rotate the baking sheet if the ones at the back brown faster.
Air Fryer Chips
Air frying is a great way to make keto tortilla chips super crispy while reducing the cooking time. Here's how:
- Prepare the dough and roll it thin as directed.
- Cut into triangle shapes.
- Place the chips in a single layer in the air fryer basket.
- Preheat the air fryer to 350F / 180C and bake for about 8-10 minutes until golden and crisp.
- Let them cool completely to crisp up.
Depending on the size of your air fryer you may need to cook in batches.
Flavor Variations
Here are some more flavor tweaks that work well:
- Salt and pepper
- Cumin
- keto Taco seasoning
- Chili powder
- A spritz of lime juice or lime zest
- corn extract, for that super authentic taste
- cinnamon and sweetener (tried and tested in my keto cinnamon twists!)
Substitutions
Swap the cheese: 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.
Coconut Flour: Use 3 tablespoons or 25 grams of coconut flour instead of almond flour.
Keto tortilla chips with tortillas: Use my low carb tortillas (an almond flour recipe) or the coconut flour tortillas! Simply cut these into chips, brush with butter or oil and toast them in the oven until crisp.
FAQs
Only if they are made with keto friendly ingredient swaps like this recipe! I've created tortilla chips that are just 1.9g net carbs for a portion of 5 chips.
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 will raise insulin levels.
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. Not keto!
I don't recommend using a dairy-free cheese. From my experience, vegan cheese does not melt very well and I don't want you to be disappointed with the outcome.
Serving Suggestion
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:
- 4-Ingredient Guacamole
- Buffalo chicken dip
- Keto Hummus
- Salsa
Storage
Store the 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!
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Recipe
The CRUNCHIEST Keto Tortilla Chips
Video
Ingredients
- 2 cups pre-shredded mozzarella 200g
- ¾ cup almond flour 75g
- 2 tablespoon psyllium husk or 2 teaspoons psyllium husk powder
- pinch salt
- optional: ¼ teaspoon each garlic powder/onion powder/paprika
Instructions
- Heat your oven to 350F / 180 Celsius.
- Melt the mozzarella in the microwave (1.5 to 2 minutes) in a large mixing bowl. Alternatively, melt in a non-stick pot over low heat.
- Add the almond flour 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 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 parchment 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.
Jo Baker
Love the recipe thanks. Find it easier to roll really thin if the mixture is warm. We use it as a pizza base which my boy prefers to the fathead pizza dough. YUM!!!
Katrin
So cool it works as a pizza base!!! Good to know 😉
Kaisa
Recipe 5 stars. Human zero. I thought parchment and wax paper were interchangeable (not sure if I have parchment or just missplaced it) Anyways, it’s not. Rolled out great had perfect triangles cut. Left on the wax paper and put on cookie sheet. Baked for 9 minutes. Chips were completely stuck to the wax paper and even trying to slowly peel it off it tore and stayed on the chip. Had to throw out. Was making for potluck and don’t have time to get parchment and remake for tomorrow. Will do for my own use some other time when I’m no longer traumatized lol
Katrin
Oh dear, what a shame!!! On the upside, that's a mistake you'll only make once in your life.... lots of yummy tortilla chips coming up 😉
karen
I have read that sesame seed powder can be substituted 1:1 for almond flour. has anyone tried this? it is half price to almonds. I love anything made from almonds but save it for special treats.
Katrin
I use it sometimes to "bread" chicken - I haven't tried it in this recipe but think it is very similar to ground almonds. Maybe try a 50/50 version?
JJ
Hubby is allergic to both sesame and almonds... any other suggestions?? do they make sunflower seed flour?? 🙂 if so, ratio for that and for maybe coconut flour??? how would that taste? I think you said before 1/3 of what almond flour would be for coconut flour, correct? going crazy not having tortillas or taco shells or chips... or bread for that matter. I did low carb for YEARS but he wouldnt do it, "meat and potatoes guy" but NOW he wants to and whether we want to or not, we are having to. sorry, little vent there.
Katrin
Men !!! You could simply grind sunflower seeds into a fine powder and use that in the same ratio as for ground almonds. Coconut flour is more absorbent. I normally use around 1/2 the amount stated for almond flour, sometimes as little as 1/3.
Anne
Love these chips! Thinking of trying them as a cream cheese wonton in the deep fryer- wish me luck!
Katrin
Oh, I would love to hear how you get on with that!
kim hinkle
How do you store them?
Katrin
Mine have never lasted longer than a day or two. I have kept them open on the counter overnight and they stayed quite crispy. I've also stored them in an airtight container. If you find they lose a bit of crunch you can always stick them back in the oven to crisp them up
Charlotte
Love your recipes, can I ask, what music is that, I can’t stop playing it?
Katrin
Hi Charlotte, I put music in my recipe videos. Maybe that's what you're hearing You can either turn it off on the video (there's a small button for sound) or you turn it off in your browser by clicking on the loudspeaker icon. I hope this helps 🙂
Debbie Cummings
These are great. I do have one question. The melted cheese was greasy. Dough mixed up okay but was greasy when kneading and also left grease on the parchment paper when rolling them out. What did I do wrong. Like I said the finished product is great.
Katrin
Mozzarella is mainly fat, so the dough is greasy. I don't think you did anything wrong. You can try adding more almond flour (it can vary greatly in texture and maybe yours was very coarse, hence a greasier dough), but if you add too much the dough will be difficult to roll out thinly, which is essential for crispiness.
Shane
Taste great but I cant keep them from sticking to the paper and they dont get crispy
Katrin
It sounds to me that you may not have rolled them out thin enough. The edges should be browned and there should be no problem with sticking 😉
Nik
are you using parchment paper? or wax paper? If it's wax...it will stick.
Katie
Easy 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
Glad you liked them!!
Jay
Hello,
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
I 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...