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.
Stephanie
I just made these to have nachos for dinner tonight...most amazing thing EVER!!! I can’t wait to share this recipe with friends!!!
Katrin Nürnberger
Sounds like another nacho night coming on soon 😉
Emma
Hi, what sort of mozzeralla works best? Thanks
Katrin Nürnberger
Use the pre-shredded mozzarella from the supermarket. It has to be hard and yellow-ish. In some countries you can buy it in a block and grate yourself, but in most places (like the UK) it's more widely available pre-shredded. The white mozzarella you use in salads does not work, it's too watery
Sulara
Pre shredded has starch in it so it doesn't stick back together. Watch out for that
Katrin Nürnberger
I know. If this is something you want or need to avoid you'd have to get hold of a mozzarella block (which I believe is not available in all countries) and shred yourself. In the scheme of things though, the amount of starch is negligible. The nutrition has been calculated using pre-shredded mozzarella.
Tracey
Katrin, could you tell me if the fiber is already taken away from the carb amount in the nutrition guide? Thanks for all your super aazing recipes! I have loved all I've tried and this recipe will be next. Blessings,
Tracey
Katrin Nürnberger
Hi Tracey, You have to deduct the fibre from the total carbs to get the net carbs amount. Glad you like the recipes!
Cecilia
Would it be possible to use a different kind of cheese?
Katrin Nürnberger
Hi Cecilia, I'm pretty sure I remember a few readers mentioned they subbed in other cheeses - have a look through the comments. Personally, I'd say that I would start off with subbing in HALF of the amount using a different cheese. For example, I find that cheddar becomes more liquid when melted than mozzarella, so it would be different to work with. Emmental is pretty similar in consistency to mozzarella when melted, so that may be a good option, too.
Gayle K Himmelwright
I just made these, and they're SO good! They didn't come out totally crisp, probably because I didn't roll them thin enough in the middle, but they're still amazing. I'm thinking about trying a cinnamon sugar version tossing them in some cinnamon and swerve and/or adding it to the dough. Has anyone tried that? Just curious! Thanks so much for a great recipe!
Katrin Nürnberger
Hi Gayle, I've had readers tell me that they make a sweet version of it, with sweetener and cinnamon. It works!
Nicole
Yum - these are great! I didn't roll the first batch thinly enough so they are more like pita chips but still taste great and will be delicious with guacamole. I split the second ball of dough into 2 and that helped me roll the dough thinly enough for crispy chips with the second batch.
Katrin Nürnberger
Thanks for your comment!
Cynthia
I just made a batch. I will say that I had to bake them for an additional 6 minutes to get them crispy , like chips are supposed to be. This may be because I live at a high elevation (at 7600 ') They do taste yummy!
Glen
We used a little extra almond flour and corn starch instead of psyllium. I couldn’t spend $15 for something I won’t use much. Beyond that I rolled them pretty thin and added dried ranch seasoning. They are delicious and w hit with the whole family. Really easy to make too!
Lyndsey
How much extra almond flour and corn starch would you guess you used? Totally agree with NOT buying psyllium husk!! Thanks!
Pam
Do you think you could substitute Xanthan Gum for the psyphillium husk?
Katrin Nürnberger
No I don't think that has the same effect.
Ellen Lee
How long can you store these? Do you need to refrigerate?
Katrin Nürnberger
As it's mostly cheese in the recipe, I would store these in the fridge after a day. But this is based on what I think and not on any personal experience. I've just never left them out for longer than a day (because by that time they're gone!)
Cindy
Can you replace the almond flour with coconut flour ?
Katrin Nürnberger
hi Cindy, try using half the amount of coconut flour - it's much more absorbent than almond flour.
Jay
Soooo good omg. I made mine with flax meal instead of the psyllium and used 1/3 tsp of garlic salt in my mix and it’s so good. Mine are more pita chip thick but regardless they are good. I tossed them in a little bit of garlic salt as well for an extra kick!
Katrin Nürnberger
mmmmmh, that sounds delicious!!