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!
Jump to:
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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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.
Dalia
I used almond that I grounded at home. The texture was as fine as the almond four I buy, but it was dark as the skin was on. My triangles were dark (yours look much better), but I liked that taste. Many thanks.
Katrin Nürnberger
You got some extra fibre in there! 🙂
Phil
Hmmm.... Awesome!!!
Eileen Fry
Hi there, I would love to try these out but I don't have any psyllium husks or powder. I'm curious if cornstarch or arrowroot powder could be used in this recipe? Thoughts?
Thanks!
Katrin Nürnberger
I've never used arrowroot powder, so I don't know (though by all means, try it! It may be great!) Otherwise, cornstarch would definitely work. Or use more almond flour. Ground flax could also work (though may change the taste a bit). Even ground chia seeds would be a possibility.
Michelle
Would a tortilla press work?
Katrin Nürnberger
Yes, I think it should, however, I don't own one so have not tried it myself. Keep us posted if you give it a go!
Carolina
Ok you’re all going to laugh at me but i didn’t have psyllium husk (who does???!) onhand so i used orange Metamucil!!! . I Also use coconut flour because that’s what I had and I had a really really hard time rolling them out then because the pre shredded mozzarella wasn’t sticking together… I put it back in the microwave and melted it in with more and it was a little easier but still I think they’re going to come out like pita chips… Waiting for them to come out of the oven! I wish i had read the comment about using half of the amount of flour if using coconut flour I’m kind of scared of how they’re going to come out LOL
Katrin Nürnberger
how did they taste Carolina????? Would love to hear!
Tiffany
Hello! These look great. I'm a little confused on what cheese I should use. I'm used to Mozzarella being soft and wet, I've never seen a block. Do you have a link to the specific kind you used in this recipe? Can you recommend any other cheeses that would work? Thanks!
Katrin Nürnberger
Just use the pre-shredded mozzarella you can buy in supermarkets in packs. It's a light yellow. Do not use the white mozzarella you use in salads - the one that's packed in brine. It contains too much moisture.
Tiffany
Hi! These taste amazing! Can you clarify the nutritional info for me? Per portion?
THanks!
Katrin Nürnberger
Nutrition is calculated on the basis of 8 servings (My mix made 40 tortilla chips - so 5 tortilla chips per serving).
Michelle
So the 4,8 carbs is for 5 chips? Or 40 chips?
Katrin Nürnberger
4.8g total carbs or 1.9g net carbs per serving. 8 servings in total. My serving was 5 chips, because I had 40 chips. 🙂
Ashley
How long do these last for if you don’t eat them all at one sitting?
Katrin Nürnberger
Hi there, they're good for a few days. Mine never last long because we like them just too much. But if you find that after a few days they lose their crisp, just pop them back in the oven for a few minutes and let them cool again. That gives them back the crunch.
Mae
Hi Katrin - a big thanks once again for all your fantastic recipes - sorry to be a pain - but as my oven does not now work I have switched to my Air Fryer - is it possible to make these in the Air Fryer - thanks again Mae
Katrin Nürnberger
Hi Mae, I think it should work, however you would have to make them in a few batches because I would not layer them on top of each other.
Sharon
I always hesitant to make snacks & desserts on this diet , it just seems like so much work for a tiny amount. 5 grams of carbs for 5 tiny chips?!? I would want to eat 20! Just not worth it to me.
Katrin Nürnberger
Hi Sharon, maybe this is not the recipe for you, if net carbs are the main focus for you right now. Bear in mind though that they are A LOT more filling than regular tortilla chips so I doubt you'd would be able to eat 20!
Giovanna
But don’t you subtract the fiber from the carbs?
Katrin Nürnberger
Oops, I just checked - that's correct! It's 1.9g net carbs per portion