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.
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.