These easy keto tortilla chips are crispy, crunchy and perfect for dipping! They taste just as good as the real thing but with a fraction of the carbs. Low-carb tortilla chips are an absolute dream team with guacamole or salsa. But they are also great for keto nachos! 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. When we had a bag around the house, I'd make sure nobody else would find it. It was just too precious to share!
I don't really want to go into detail about all the bad stuff that makes Dorito tortilla chips taste so good, from artificial flavourings to inflammatory vegetable oils to sugar.
The good news is that you can make keto-friendly tortilla chips with only 3 basic ingredients that are less than 2g of net carbs per portion.
My keto chips have an awesome crunch and they taste absolutely delicious!
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Are Chips Keto?
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 not suitable for a keto diet.
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.
If you are watching your carbs, you'll want to stay away from them.
Keto Chips With Fathead Dough
This recipe is an adaptation of the popular Fat Head dough, which is a keto-friendly dough. You can read all about its origins in my post about keto pretzels.
Fat Head dough uses mozzarella as a base. Together with almond flour or coconut flour, it produces a delicious and naturally grain-free, gluten-free dough.
I'm using mozzarella cheese dough in this keto garlic bread, my keto bagels and an ingenious version of it in these crispy keto taco shells.
Ingredients
You need the following 3 ingredients plus sea salt and optional spices:
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 here.
Psyllium husk powder - 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.
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.
Alternatively, melt it gently in a non-stick pot over low heat on the stove.
Step 2
Add the almond flour or ground almonds 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.
Expert Tips
Here are a few tips you need to know to make the recipe perfectly:
Thinly rolled dough. The thinner you roll out the dough, the crispier your low-carb chips will turn out. The dough thickness will also determine how long they need to bake.
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 have made this recipe many times now. 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.
Flavor Variations
I like to mix up the flavor in my recipes. Sometimes I make these keto chips with just salt and sometimes I add garlic powder, onion powder and paprika.
Here are some more flavorings that work well:
- Salt and pepper
- Cumin
- Taco seasoning
- Chili powder
- A spritz of lime juice or lime zest
- corn extract
Recipe FAQs
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.
Yes. You can make this recipe with coconut flour instead of almond flour. Use 3 tablespoons or 25 grams of coconut flour.
Yes, you can make these chips in the air fryer! Preheat the air fryer to 180C / 350F and bake for about 8-10 minutes in a single layer. It's important that they do not overlap! Depending on the size of your machine, you will need to do this in several batches.
You could try using dairy-free cheese. I have never tried this myself though. 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 your 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
Keto Low Carb Tortilla Chips
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 200 g / 2 cups pre-shredded mozzarella
- 75 g / ¾ cup almond flour ground almonds work well too
- 2 tablespoon psyllium husk or 2 teaspoon psyllium husk powder
- pinch salt
- optional: ¼ teaspoon each garlic powder/onion powder/paprika
Instructions
- Heat your oven to 180 Celsius / 356 Fahreheit.
- Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.
- Add the almond flour/ground almonds 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 baking/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 baking 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.
lanitia talley
hi I just wanted to let you know I made these for my husband today and I gave him some plain and he loved them, Then I put nacho cheddar popcorn seasoning on them and he said the taste just like doritos they have a lot of these seasonings for popcorn with 0 carbs they are in the popcorn aisle its a popcorntopping
Katrin
Thanks for the tip!!!
Ethel
I made this morning for the Super Bowl tonight. They are so good, I can hardly stay out of them! So nice to have a chip I can eat. Thank you so much!
Daria
Can you substitute something for the psyllium husk because I don't have any.
Katrin
You could either add more almond flour or try using flaxmeal instead.
Carlie A ChiltonPint
I don't have any Husk powder. I have flax seed or xanthym gum. Can I make with out or use one of these to substitute?
Katrin
I'd try with the flaxseed over the xanthan gum. It's about making it a bit crunchier. I have to say though, psyllium is a great ingredient for low carb baking - get a pack if you can!
Karmen
Hello!! Thank you for the idea!! I don't have the Psyllium powder can I just not use it if I have the other ingredients?
Katrin
The psyllium does help with the crunch and I think it also helps when rolling out the dough. Maybe you could use almond flour instead? But in theory the recipe would still work without- let me know your findings, I'd be very interested to hear.
Janet
I was wondering if you could put the dough through a pasta machine to get the chips really thin. What do you think???
Katrin
I don't have a pasta machine, so I'm not sure. I'm wondering if it would stick to the machine though. I always roll out under parchment paper so I don't have that problem. What I can say though is if you do try, wait until the dough has cooled down because it's a lot less sticky when cool.
Denise
I made these with the psyllium husk powder and they came out purple! Can you tell me why ? Yours are so pretty!
Cynthia
Hello and thank you for an awesome recipe. I made the crispy and chewy versions using half of the dough for each one. Next time I will use the crispy crackers for nachos. It was tasty, next time I will add a half more of the seasonings. This recipe really feels that need to have something crunchy while maintaining a Keto food lifestyle.
Stephanie
When I tried to add this to myfitnesspal the nutrients are way different from your can you tell me why that might be?
Cynthia
I do not like the psyllium. Is it possible to replace with xanthan gum?
Katrin
You could use xanthan gum, but I would not use as much because you don't want it to taste gummy. You could try using flax instead. Others have used arrowroot powder with good results, though I have not tried that myself
Katy Bennett
How much arrowroot powder would you use?
Katrin
I don't have much experience with arrowroot powder. Looking at other recipes that use it, I would go with the same amount. It is my best guess though, so I can't guarantee it'll work as well as the psyllium.
Jill V
I just made these and we really like the flavor when used with a salsa/dip. I agree with other comments that I'll divide them in to 3 balls next time to roll them thinner. Some were crispy and some chewy. I'd also like to share that here in the U.S., our pre-shredded cheeses are all mixed with potato starch to keep them from sticking together (the drier texture). Potato starch is NOT keto 🙁 (per our keto, micro-biologist guru, Dr. Payne at ketocenter.org) I'll definitely make these again as well as trying the cinnamon roll recipe where I found the link to these 🙂
Thanks for the recipe.
Kelly Charbula
My family loves these even though I did not roll them thin enough. This was my first recipe using psyllium husk....and I am wondering the obvious??? Is it enough to give loose bowels? ( diarrhea) ??
Katrin
Glad you all liked them - though they definitely should not give you bowel issues, either one way or the other. The fibre is supposed to get everything working perfectly, if you know what I mean 🙂