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.
Dons
I’m not sure I melted the Mozzarella enough, it looked melted but when added to the dry sort of went hard? The other reason might be my psyllium husk doesn’t say if it’s powder or not??
Anyway the end result was better than expected, left them in slightly longer due to thickness.
Also, used 50/50 split of Almond flour & ground Flaxseed to lower cards.
Katrin Nürnberger
I think the reason why your mix was too hard is because you cannot replace flax and almond flour 1:1. Flax absorbs a lot more moisture.
Mick
These were great. My only downside is I did them in my air fryer (180 deg for 4 mins), worked, but had to do a number of batches. Will use the oven next time. Rolled them nice and thin and they came out great. Also I can confirm that if you cut them with the pizza cutter, you don't need to separate them, they do it themselves as they cook.
Thank you for sharing
Patti
So, you just moved them on to the baking sheet while still on the parchment paper?
Thanks!!!
Jackie Clifton
These are very good as crackers, but I wasn’t able to roll them out thinly enough to call them tortilla chips. I baked them long enough to get brown on the edges. Even stood on a step stool while rolling them out, to add my body weight. Still too thick to get crispy like the tortilla chips I know. Nevertheless, we’ll have them often with dips. They’re a real life saver when crackers are needed.
Katrin Nürnberger
Hi Jackie, if you warm up the dough you can roll it out better. That's what I do when my dough gets too hard to work with.
Lorraine
Would flax work? Thanks!
Katrin Nürnberger
Yes, that should work. It may change the taste a little.
Pauline
Can you freeze them? I doubt they'll get that far as we'll eat them all but I thought I'd ask.
Katrin Nürnberger
Yes you can - just reheat in the oven to crisp them up!
Ana
I love it!
Just made them with my 4yo daughter and She can’t stop munching on them 🙂
Usually she loves potato chips, but I suggested her to come and make a healthy version with me, and we did!
First batch was flower shaped (cookie cutters), second is tortilla shape and the third one is scaps 🙂
Brenda Mason
Extremely tasty and very easy to make.
Dorcas
Made these today and although they taste nice, they are not remotely crunchy - they are chewy! What can have gone wrong, because others talk about theirs being crunchy?
Katrin Nürnberger
Sounds like you did not roll it out thin enough OR you did not bake them long enough OR the temperature of your oven is lower than mine. Hope this helps - it's probably one of these 3 things 🙂
Melanie
I love these! So easy! I was so sick of eating pork rinds. These are great for crackers and cheese...I needed that crunch. I kept mine in Tupperware on the counter and they stayed crunchy. Thanks for this recipe, this has become a staple in my house!
Monica Curry
I'm lactose itolerant, can a hard cheese like parmesan or romano be used or a non-dairy cheese? Also can egg alternatives like aquafabos or flax eggs be used?
Katrin Nürnberger
You could try using a non-dairy cheese, but from my experience they don't melt as well as mozzarella.
Gillian
I have a nut allergy & cannot use almond flour. Could I use coconut flour instead?
Katrin Nürnberger
I would use between 1/4 and 1/3 cup of coconut flour for this recipe.
Sandy
Delicious!!! Thank you for sharing! I put them in ziplock baggies but they seem to lose their crunchiness. How do you keep them crispy? Should they be stored in the fridge? I’ll def make them again and again!
Katrin Nürnberger
I keep them in a container on the counter. They do lose a bit of crunch after a couple of days. But you can always stick them back in the oven to crisp them up