These 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. 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.
Don't get me wrong. Desserts are great, especially anything that contains dark chocolate, like these Keto brownies.
But something that's salty and crispy?
Goosebumps all over, razor-sharp focus. Get it, hog it, eat it. It's like a primal instinct.
Pre-low carb, I was a big Dorito 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 make Doritos taste so good, from evil artificial flavourings to inflammatory vegetable oils to sugar (!!!), and ruin some great memories. It would be absolutely lovely if processed foods would nourish our bodies and help us look younger every day.
Keto chips with fathead dough
This gluten free keto recipe is an adaptation of the wildly popular Fat Head dough - you can read all about its origins in my post about these grain free pretzels.
Fat Head dough uses mozzarella as a base, which, together with almond flour or coconut flour, produces an absolutely delicious and versatile dough.
I'm using mozzarella cheese dough in this Keto Garlic Bread, my Keto Bagels and an ingenious version of it in my crispy low carb Keto taco shells.
How to make keto tortilla chips
Recipe ingredients
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.
Don't replace the shredded mozzarella with another shredded cheese such as cheddar as those become more liquid when melted. Note: Some readers have replaced up to half the mozzarella with cheddar with good results.
Almond flour - Both super-fine almond flour and ground almonds work well here.
Psyllium husk - helps 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 - kind of like a coarse powder. Psyllium husk powder is very, very finely ground and twice as absorbent.
If you choose to use psyllium powder, make sure you use no more than 2 tsp or the dough will become too firm.
Spices - salt, pepper, paprika, garlic powder, onion powder - the choice is yours!
Recipe method
1.) Melt the mozzarella cheese in the microwave. This takes circa 90 seconds to 2 minutes, depending the wattage of your microwave. Alternatively, heat gently in a non-stick pot.
2.) Stir in the almond flour or ground almonds and the psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.
3.) 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 keto chips will turn out. Dough thickness will also determine how long your chips need to bake.
4.) Cut into triangles with a pizza cutter or knife. Either spread out on a sheet of baking paper so the tortilla chips don't touch like I did in the image below. Alternatively, bake without separating and break apart after the chips have cooled.
5.) Bake until crispy. That's it!
Recipe tips
Coconut flour keto chips: You can make this recipe with coconut flour instead of almond flour. Use 3 tbsp / 25g coconut flour.
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 🙂
Air fryer method: You can make these chips in the air fryer! Preheat 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'll need to do this in several batches.
How to store low carb tortilla chips
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.
Keto tortilla chips - better than Doritos
Yes, they actually taste BETTER than Doritos! This keto chip recipe is deliciously crispy, cheesy-spicy (you can adjust the spices to taste - even only a pinch of salt works) and an absolute dream with guacamole.
Next time, I want to use them to make a loaded keto nachos platter. I'm salivating just thinking about it!
More keto snack recipes:
- Keto Popcorn - simply puffed cheese!
- Keto Taco Shells - another keto friendly adaptation of fathead dough.
- Cheese Thyme Keto Crackers - this recipes uses coconut flour. Super cheesy and crispy!
- 2 Ingredient Low Carb Chips - with pork rinds and perfect for snacking.
And if you are feeling a little hungrier, why not try my 4 Ingredient 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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Keto Low Carb Tortilla Chips
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 200 g / 2 cups pre-shredded mozzarella
- 75 g / ¾ cup almond flour ground almonds work well too
- 2 tbsp psyllium husk or 2 tsp psyllium husk powder
- pinch salt
- optional: ¼ tsp 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.
Video
Notes
Nutrition
First published in July 2018, updated with more details in February 2021.
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Cori says
Just made these. Yum! I didn't add any seasoning to the dough and sprinkled salt on them before baking. I also used glucomannan instead of psyllium because that's what I had on hand. Worked perfect! I topped them with nacho cheese sauce and I ended up eating half the batch. Will definitely be making again!
Alison says
I bought psyllium husk powder but it turned out to be husks. Can I just grind them down into a powder? I'd like to experiment using both types as so far have only ever used husks in various recipes. Thanks
Katrin Nürnberger says
Yes, of course you can do that! I use my Vitamix blender for this.
Raz says
These are delicious. I made nachos 🙂 but my got stuck on the foil. I didn’t have parchment paper :/
Carol Dees says
This is the best cracker recipe I've found yet. It's my go to cracker or chip recipe! I make a double batch and usually make every couple weeks! I add a bit of kick spice and EBTB to it. Take it to our Spanish restaurants to use in their salsa or guacamole!
cris says
I was pleasantly surprised by this chip recipe. They are tasty.
Kelly says
Can I use xantham gum instead of psyllium?
Katrin Nürnberger says
I would not recommend it.
Smilte says
I tried to bake them day before party 🙂
And its still crunchy.
LindaChase says
These are amazing. I’ve been searching for a chip for pickup de Gallo ...Nailed it! Love your recipes!!
Cat says
Haven't tried yet, but looking forward to it right after getting this question answered: when you roll out the dough, about how much surface area will it cover? Trying to get an estimate on how much parchment paper I will need and seeing if it will fit ok on a pan that's about 17"×12". Thanks!
Katrin Nürnberger says
HI Cat, it should fit your pan, maybe you'll have a bit left over for a second load.
Penny says
I love these. How should I store them?
Katrin Nürnberger says
Store them in an airtight container. They are fine on the counter for a couple of days, or in the fridge for up to 5. To crisp them up, re-heat in the oven for a few minutes
Vanessa says
Oh my god! I think these chips will be the reason I stay on Keto forever! No need to wonder how you will store them because there’s no way there will be any left..!
Dalia says
Hi Katrin, my dough was too soft, nothing resembling yours in the video. This meant I could not roll them out properly, thus they were thick. I think you are used to me by now, I always fail:) but I like the taste of your recipes, regardless.
Katrin Nürnberger says
Hi Dalia, sometimes it's just all about the temperature. If it's too warm, the dough is difficult to handle because it's soft. Once it gets cold, it can become tough! Try waiting a little longer to let the dough cool and then roll it out. I"m sure you'll get it right next time!!
Emma rose says
Can i use coconut flour instead of almond flour?
Katrin Nürnberger says
Yes, use about 1/3 the amount as it absorbs more liquid
Win says
I made these with fresh mozarella cheese. I didn't have the binding agent, psyllium, so I used corn starch which didn't work. I rolled and kneeded the dough incorporating flax seed, rolled and baked it. The crisps turned out amazing! Hard not to eat them all in one sitting.
Michelle Charvat says
Great keto chips! I can't wait to try them with guacamole and queso!
`Joanne says
I have watched (and re-watched) all episodes of Great British Baking Show. One participant used chopsticks as a guide on either side of the dough in order to roll the dough out evenly. He used 2 sheets also.
Katrin Nürnberger says
That's a great idea!
KitKat says
I made them moments ago! Delicious! I will add mor chilli and garlic next time.
How should you store them and for how long?
Katrin Nürnberger says
THey're fine for a few days out or in the fridge, whichever you prefer. If they get less crispy, just put them back in the oven for a few minutes, then cool again. That lets them crisp up
Rita says
Delicious, I made these and for some added cheese, I grated Parmesan on top, thanks!
Mindy says
I want to try this! Can I use sharp white cheddar in replacement of mozzarella?
Katrin Nürnberger says
Hi Mindy, I have not tried that. I think a mixture of mozzarella and cheddar would work. Melted cheddar is much more liquid than melted mozzarella and I think it would be difficult to work with all on its own.
Lourdes says
How important is the psyllium? I cant Find it where I live.
Katrin Nürnberger says
You could replace it with flaxseed if you can't get hold of it. Though, Amazon is always a good place to look.
Rachel Szmed says
I ordered psyllium from Amazon and had it the next day!
Lucy says
Bulk barn sells it. They have kinds of different types of flour
Eileen says
Can you use Metamucil? Psyllium husk is the only ingredient!
Katrin Nürnberger says
you could try with 2 tsp!
Louise says
Such a brilliant recipe, I’m currently making my fourth batch of these! My Husband and I both love them, they are great snacks.
I found that mine were coming out a bit too soft, when I took them out of the oven, and wanted them crispier, but without burning them - I have discovered that if I put them in a dehydrator for 10 hours, they come out amazingly crispy, with all the flavour intact!
I usually add 1tsp of all the flavourings, which suits our preference.
Also, I add some cheddar to the mix, which gives them an extra cheesy flavour - this time I might have gone overboard, as I added 100g of it! They’re in the dehydrator now though, and they smell utterly amazing .
I’ve been working my way through quite a few of your recipes, and loving them.
Thanks again!
Katrin Nürnberger says
So good to know they turn out extra crispy using a dehyadrator!
Trish says
Haven't tried yet but very interested. Any thoughts/experiences on utilizing dairy-free type mozzarella?
Katrin Nürnberger says
I've never tried dairy free mozzarella. I know that vegan cheese generally does not melt well. If yours melts well, it should work though!
Dalia says
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 says
You got some extra fibre in there! 🙂
Phil says
Hmmm.... Awesome!!!
Eileen Fry says
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 says
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 says
Would a tortilla press work?
Katrin Nürnberger says
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 says
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 says
how did they taste Carolina????? Would love to hear!
Tiffany says
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 says
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 says
Hi! These taste amazing! Can you clarify the nutritional info for me? Per portion?
THanks!
Katrin Nürnberger says
Nutrition is calculated on the basis of 8 servings (My mix made 40 tortilla chips - so 5 tortilla chips per serving).
Michelle says
So the 4,8 carbs is for 5 chips? Or 40 chips?
Katrin Nürnberger says
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 says
How long do these last for if you don’t eat them all at one sitting?
Katrin Nürnberger says
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 says
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 says
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 says
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 says
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 says
But don’t you subtract the fiber from the carbs?
Katrin Nürnberger says
Oops, I just checked - that's correct! It's 1.9g net carbs per portion