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.
Lori
These are AMAZING! I made one version with mozzarella and one with white cheddar. They each have a different texture and both are equally delicious. After my first batch I modified the recipe a bit. I add 3 big pinches of salt and garlic powder, to taste. I score with a pizza cutter then bake and separate later. I also upped the temp to 375. They bake for 8-10 minutes. The white cheddar is done sooner. Today I made my 4th batch and came up with a new idea. The dough is a bit hard to roll out and even harder to roll thin especially if it cools too much, so I sent pieces of dough thru the pasta attachment of my Kitchen Aid mixer and it worked GREAT! It gets the dough as thin as you want.
Katrin
What a BRILLIANT idea!!!
Tabitha Hopp
I made these last week. They were really good, but mine didn't get the crunch I was hoping for. I rolled them as thin as I could. Any suggestions to get more crunch like a chip?
Katrin
It really is all down to how thin they are. Then leave them in the oven until lightly browned (this may take slightly longer or shorter than stated, all ovens are different). The ones on the outer edges will brown quicker than the ones in the middle. They firm up as they cool down.
Lizabeth Ann
Absolutely relish! Boyfriend loves these. I sprinkle garlic granules and parsley granules on top and just heaven. Tonight using the mixture as a pizza base. Going to be amazing. I can smell it in the oven already. Thank you for this recipe. Thank you thank you <3
Katrin
Oh my, that sounds amazing!!
Kimberly Smith
What can I use instead of the Psyllium? Would Xanthium Gum work? Or Flax seeds Ground?
Katrin
I have not tried it, but ground flax could definitely work. And a bit of xanthan gum too, though not as a replacement for psyllium.
D
Hi, these look amazing! I have a casein allergy, do you think there is a cheese substitute that would work well?
Katrin
That's a good question. I have recently tried some vegan cheeses, and I have seen pre-shredded vegan cheese (in case you're in the UK, it was the Violife brand), but I've never made a recipe with them. I do remember though that they don't melt as well as cheese. I'd try with a small amount and see how you get on.
Eloise
Just wondering what happened to the cream cheese in the original fat head dough recipe - use or don’t use??
Katrin
I wanted the chips to be crispy, that's why I left it out. I guess it would make the end result softer.
Mary Ann
I have an allergy to almonds so I'm wondering if coconut flour would work in this recipe. Thanks!
Katrin
You could use 1/2 the amount of coconut flour in place of almond flour. This is because coconut flour absorbs more liquid than almond flour.
Penny
I'm wondering if these can be made into something like a cereal - maybe cinnamon toast crunch? Have you tried adding a sweetener? What do you think a good ratio would be?
Katrin
Hi Penny, I'd start with a couple of teaspoons and have a taste. My Keto cinnamon rolls use fathead dough, so it would definitely be possible. Not the healthiest way to start the day, but I imagine it would make a great naughty afternoon snack!
Kelly Kim
Fantastic chip! First low carb chip I've made that can actually hold up to a dip, won't crumble, and stays crispy. I found it difficult to move the thin dough around so I cut and baked them without separating them and then separated afterwards. I removed the thinner cooked outer edge ones first and put the center ones back in for a few more minutes. Even the ones that got brown don't taste burnt! I doubled the batch because they keep well and require more work than opening a bag of chips 😉 The last bit of dough was harder to roll as it sat out longer, so I put it back in the microwave for 20 seconds, and it was fine. Thanks for the great recipe!!
Katrin
You're welcome! Thanks for your detailed comment 🙂
Julissa
Is it 4grams of carbs per chip?
Katrin
No, I always calculate the nutrition per portion.