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.
Angie T
Has anyone ever tried using a pasta machine to roll out the dough really thin? I am thinking of trying this out this weekend so I can have chips for a party!
Katrin
That sounds like a great idea. Let me know your findings!
Sara
Thank you so much for this. Low carb AND no more plastic waste from corn chips in a bag.. now I can make them at home!
Katrin
It is a bit of effort, but definitely worth it 🙂
bec
hello, your nutritional information looks to be American (from the way "Fibre" is spelled, so could you tell me, do I subtract the fibre to get Net carbs?
Katrin
Yes, that’s correct, you subtract the fibre from the total carbs.
Bharat
I only have plain mozzarella cheese block, not shredded. Isn't it enough if I use blender and blend the mixture well?
Katrin
I think that will depend on what kind of mozzarella block you have. Here in the UK, if you buy a whole mozzarella it is of the white soft kind, the type of mozzarella you would use in an Italian salad. That would not work in this recipe as it's too watery. I have heard from readers before they have access to mozzarella that's hard and more yellowy in colour - that type sounds like it's similar to the pre-shredded mozzarella I'm using in this recipe. They tell me they have grated that and it worked fine. I really want this recipe to work out for you, so if you can, try to source the pre-shredded kind.
Bharat
I have a mozzarella block that is little hard. It doesn't cut as easily as cheddar cheese block does. It doesn't feel watery. And it is white in colour. The best I can do is shred it myself as I have only one organic cheese source at my place and they don't offer shredded version.
Katrin
Hi Bharat, that sounds like a good alternative. I'd love to hear how it went.
Karen
Will make these. Question though: was it a typo in heating the oven to 356?
Katrin
My own oven operates in Celsius, and when I put in 180°C into Google, it converts into 356 Fahrenheit. Just trying to be as exact as possible, so I would say anything between 350 and 360 Fahrenheit would be perfect for this recipe 🙂
Heather
Ive made these three times already and each time they were awesome! I did add my own variation each time but they came out yummy and everyone loved them.
I dont have a microwave and dont use them so melted the cheese on the flame but found that a bit difficult to melt. This time i spread the cheese over greaseproof paper and melted it in the oven at 180 and it was beautiful and no mess too. I also added more spice as i like mine more spicy and flavorful. Thank you Katrin! Your recipes are delicious!
Katrin
Thank you so much, I’m so glad you like the recipes! And what an interesting idea to simply melt the mozzarella in the oven, I love it! That way you don’t have any mess either, which is brilliant.
Kevin
Hi.......tried these twice,,,both with horrible results. It's been 10 years since I've had a microwave. Tried melting the cheese, but all I got was a mushy glob of cheese. Next I tried a double boiler. Still all I got was a glob of mushy cheese, Although I didn't waste it, and the cheese sticks were good, can you offer any help>
Katrin
Hi Kevin, so the problem is that you cannot work with the mozzarella? Is it that it becomes too firm to work with? Let me know how the consistency differs to what you can see in my photos and the video and let's try and see where exactly the issue is and I'm sure we can work it out 🙂
Nancy
I don't have any psyllium husk here right now and want to make these ASAP to take with me this weekend, would it be alright without it do you think?
Katrin
No, I think you do need something in place of it. The psyllium is really absorbent and makes the chips nice and crunchy (if they are rolled out thinly). You can try using more almond flour in place of the psyllium - I'd double the amount stated for psyllium to ensure you're getting the right dough consistency.
Teresa
You can get it on Amazon.
Leslie Jones
Katrin - Thanks a MILLION for this recipe. We've been 6 months on low carb, and although my cravings for sweets have dramatically decreased, my cravings for crispy and salty are strong as ever...and boy have I been craving tortilla chips lately! These are delicious!!! My husband loved them too! I'm so excited to have your recipe! They taste delicious - plain or with salsa (and I'm sure with guacamole or other dip)!
You've just saved my low-carb life! I was feeling desperate for corn tortillas, and ready to cheat, but this recipe curbed the cravings!
Thanks and Hugs!
Katrin
That's so good to hear! Hugs back 😉
Sue Waterworth
Great recipe. Since I don't have a microwave, I made it in the food processor, first processing the almonds, psyllium and spices (I only had salt and chilli powder). Then I added shredded tasty cheese (no mozza). I added just a couple of teaspoons of milk to bring it together. Then I rolled it. Beautiful, thin and crisp. But how do you stop eating them? Especially with butter? Yum.
Katrin
Haha, that's the trouble with all good things, right?!!