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.
Nicole
This recipe is great! I added 2 tsp oat fiber as well, and the flavor and texture is perfect.
Question: if making to keep chips on hand and not eating them all right away, what do you recommend for storage? Would they get soft if I store them in ziplock bags?
Katrin
any airtight container will work. If you find they lose their crunch, I'd stick them back in the oven for a couple of minutes to crisp them up again
Tam
Use a toaster oven to reheat so energy saving
Michelle
So you have to use pre shredded mozzarella, or can I shred a block that I have?
Katrin
I've never seen a mozzarella block that has the same texture of shredded mozzarella. Here in the UK the mozzarella that comes in a log is normally white, quite soft and stored in liquid. It's great for salads, but contains too much moisture. THe shredded mozzarella is dry and a light yellow. That's what you need for this recipe.
Laura Illman
In Canada we can buy it in a block or round blob. It’s much more firm and dry compared to the kind stored in liquid. It works just as well as the prestressed kind.
Katrin
If you can grate it ad it's not wet, it should work!
Mike
Love these. Maybe after baking if they're not crisp enough you could toss them in the dehydrator?
Katrin
I don't have a dehydrator (it WAS on my Christmas list, but then I forgot to buy myself one :)), but it sounds like a plan!!
Ryan
So here's why I just discovered. I just made a batch of these. I rolled out the dough really thin, used a pizza cutter to cut the shapes, but I did NOT separate them. I just left it all in one big sheet with the lines cut all through it. About half way through baking, the shapes started separating all on their own. No need to separate them and place them individually on the baking sheet. They all separated on their own with about an eight inch between each chip. I should mention, I did bake it on a sil-mat baking sheet, so not sure if that made any difference. I think because mozzarella has so much oil in it, and they tend to puff slightly, they just easily separate by themselves. Just thought I'd throw this out there. I also didn't use psyllium powder. I used the same amount of flaxseed meal instead. I think I'm going to make a second batch now using the psyllium husk powder and compare the taste and texture of the two.
Katrin
Thank you Ryan, I'll put this in the recipe as a tip. Good to know!!!
Neliris
Hello, if I use coconut flour, will I use the same amount as the almond flour? If I don’t have the psyllium husks also, do I add more coconut flour?
Katrin
Hi, you'd have to use less coconut flour as it's more absorbent. I'd try 1/3 the amount if you use the psyllium husk and 1/2 the amount of the amount stated for almond flour if you don't use the psyllium
Sherry
I made 1/2 batch of this recipe and still got 40 tortilla chips! The dough was so thin it was translucent. The chips are cooling on a rack but I snuck one and it was so good! I am a huge fan of mozzarella/almond flour doughs and made a batch yesterday for baked brie, which is sitting in the fridge waiting to get baked. I'm trying to get as much staged for New Year's Eve dinner. The tortilla chips are for anytime, but I might make a spinach artichoke dip just for fun.
I'm always online looking for recipes that will keep my keto lifestyle interesting, and this site was a BIG help.
Katrin
Great choice for NYE!! A spinach artichoke dip..... sounds so good 🙂 Happy new year!
Tamara Graham
While these were tasty, I don't know how you got them crispy. I made them as thin as I could baked them until they were very brown, but they didn't crisp up. I'm thinking a recipe I have for keto crackers would be better as a chip for dipping because they are definitely crunchy.
Katrin
Hi Tamara, it's always hard so know what went wrong when you haven't been there. Once my chips were cool, they were crispy. You can see the thickness (or thinness) of my chips in the images. But in the end, you know what you like. And maybe your keto crackers just work better for you 🙂
Vicky
Just wanted to let you know the link to the psyllium husks is no longer active.
Katrin
Hi Vicky, thanks for the heads up - I have updated the link.
Vonda Little
OMG I made these crackers so delicious
Christalina
I love these and totally agree with continuing to roll the dough out until really thin. I cut the dough with a pizza roller but didn't separate the triangles. Once baked, since they were nicely scored, I just snapped them into pieces. Unfortunately I ran out of room on my cookie sheets but the edges were very thin & perfectly crisp. Next time I'll divide the dough into 3 balls so I can keep rolling & not run out of room.
Jules
Excellent recipe, thin, thin, thin is the way to go for crispy ones but thicker makes a sort of chewy on the inside, crispy on the outside snack which is lovely in it's own way. I tried sprinkling them with 'sour cream and chive' flavouring which I keep for dehydrated veg crisps. Simple to make - 2 x tbsp dried milk powder, 1 x tbsp onion powder, 2 x tsp powdered sweetener (erithritol), 2 x tsp garlic powder, 1 x tsp dried parsley or chives and 1 x tsp salt - mix together and shake over.
Katrin
Thanks for sharing the sour cream and chive flavouring, I MUST TRY THAT!!