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.
Leah Aspris
I notice that pre shredded mozzarella has added potato starch which increases the carb content. Is that the same for you? Would you not recommend grating mozzarella yourself?
Katrin Nürnberger
Mozzarella blocks suitable for grating are not available everywhere. I have never seen one here in the UK. But if you can get hold of one, all the better. The potato starch amount is minimal.
Petra
This is a nice recipe!
Loren
O...M...G...! Made these last night to go with a beef chilli and they are absolutely amazing!! I didn't have any Psylium Husk so added 2 extra tbsp of almond flour which works really well.
Whilst myself and my hubby do Keto, I don't force the kids so I did them some homemade wedges to go with their but after they tasted the tortilla chips that's all they wanted! My sugar addicted 16 yo daughter has actually requested to have these for her school pack lunch instead of normal crisps!!!
I've run out of mozzarella so am tripping out specially today so I can make a huge batch!!
Katrin Nürnberger
Wonderful! It's always the best when the carb-loving kids like it 🙂
Bora
I just made a batch and I really saw how the thinner I could roll the dough out the better. Much more crisp. I put taco seasoning in mine and ate is with sour cream, cream cheese and salsa. Tasted great! Thanks for the recipe!
Katrin Nürnberger
That sounds delicious!
Frances
I made these today for the first time and I'm a huge fan!! I added 1/4 tsp each of Cayenne powder, Chipotle Chilie powder, Cumin and Garlic powder to spice things up a bit . I also added 1 Tbs nutritional yeast because of the yeasty flavor it adds. I just threw it all in the food processor and ground it until it started to get sticky. Then I made a golf sized ball of it and pressed it between parchment paper sheets in my tortilla press. Perfect! I transferred the circles to a sheet of parchment that fit my cookie sheet and cut them into 6th's. I cooked them according to your instructions and Love Love Love them! The note about leaving them in the oven to crisp up worked perfectly! They are delicious on their own and held up well as Queso dipping chips!!
I'm just starting Keto and am looking for more great recipes to help me be successful. I'm definitely keeping an eye on your site!
Katrin
So glad they worked out well for you! Now I really really want to get a tortilla press....
Sally
These are AMAZING! I used mature cheddar in place of the mozzarella, added no salt and made half the recipe. It worked out perfectly. I did bake them for longer than stated and they are really crunchy. I served them with home made guacamole. My dog loved them too ☺️
Katrin
So glad you liked the recipe, and good to know it works with cheddar! Lucky doggie 😉
Anne
We made a double batch today but instead of paprika we used dried ranch dressing that we had. They turned out delicious.
Katrin
That's such a good idea! I bet they tasted good.
Roché
We made these with paprika and they were delicious! so easy... Sprinkled them with bit of salt as they were cooling down and hubby reckons that makes them even more Doritos like.
Recently discovered your site and love your recipes. I live in London too.
I've had type 1 diabetes (and therefore am on insulin) since childhood and have found low-carb to be amazing for flatter blood sugar profiles. Thanks for your hard work and sharing!
Katrin
Hi Roche, nice to meet a fellow Londoner and I'm so glad you like what you're finding on my website! I think these work super-well with paprika.
Nadhia Smith
This is my new favourite thing!!! I love it!
Love from Cape Town, South Africa
Katrin
Glad you found my website - thanks for your comment!!!
Simone
Hi. My chips did not come out. They were rubbery and he dough was very greasy and tough to roll out. The second piece was harder to roll out. I halved the recipe because I wanted to test it first. What did I do wrong?
Katrin
Hi Simone, it sounds like your dough was too cold to roll out thinly. If it gets hard to work with, it's important to warm it up again so you can work with it better and get it thin. If the chips are too thick they won't be crunchy. I hope you'll try again!