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.Â
- 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.Â
- Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don't touch. Â
- 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.
Marie
How many chips equals 4.8 carbs?
Katrin
5 chips equal 4.8 total carbs and 1.9 net carbs.
Beth
Could these be baked in an air fryer? I have had such good luck with mine! I want to try this recipe out, but would love to see how they do in the air fryer. Anyone know?
Katrin
I don't have an air fryer but I am pretty sure someone mentioned crisping them up the day after in an air fryer either in the comments above or on my social media
Kelly Charbula
Just made these a second time using all the tips...3 balls instead of 2 dough balls and cut and baked them on the cookie sheet. I found mine did not desperate muchand I had to pull them apart because the ones in the edges were done but inner ones not done. They are fabulous though and nice and crispy!
HEAVEN
OMG. They are so good. I didn't use the Psyllium Husk as I didn't have any, but it worked out great. I also added Seasoning Salt. So good with Salsa or Cream Cheese. Thank you for the recipe.
Katrin
you're welcome!!
janis
Hi Katrin. Love this recipe. Thanks for sharing. I missed having savoury chips , so this recipe was really handy! We finished it in 1 afternoon tea, with my non keto friends.
Heather
I really want to make these but I am vegan. Any substitute that you know of that I could use for the Mozzarella? Also, I have no psyllium. I do have flax and hemp seeds. Would hemp work? I prefer it to flax.
Katrin
Hi Heather, I don't have much experience with vegan cheeses. I have tried a cheddar flavoured vegan cheese which was made from coconut oil, but I found that it did not melt as well as mozzarella. I'm sure though there are differences from band to brand. If you know of a vegan cheese that does melt well, use that and see how you get on. I'd use less almond flour to start with, just in case, so you can roll it out (assuming that your cheese may not become as stringy as mozzarella). As for the hemp - again, I have never used ground hemp seeds! As there is no difference in texture though I'd say hemp would work just as well as flax.
I'd be so interested in hearing how you get on! Will you let me know if you give it a go?
Heather
would I use ground hemp or just whole hemp seeds? Your recipe calls for whole flax seeds, correct?
Katrin
No, it calls for either psyllium husks, which are similar in texture to ground flaxseed, or psyllium husk powder. Don't use whole hemp seeds. Definitely use ground.
Jessica
Just wondering how long these would keep in the fridge? I was thinking this would be great with some turkey taco meat for a meal prep.
Katrin
I'm sure they keep a good few days. They may lose a bit of crisp though.
Christine najjar
Are you weighting the chips prior to baking or after? Are the 5-8 grams per chip raw or cooked ?
Katrin
I weighed them afterwards.
Susan
A++! I made these tonight and wow! I've missed having something carb friendly to dip with! I used the course almond flour which added a nice color and texture as well! I struggled a bit to roll them thin enough so they didn't crisp up as much as I would have liked but will try to heat the dough a bit next time. Regardless these will be a staple in my diet!!!
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!!!