The CRUNCHIEST Keto Tortilla Chips
You only need 3 ingredients to make keto tortilla chips! They are incredibly crunchy, and take just minutes to make. Only 1.9g net carbs for a portion of 5 low carb chips!
Servings: 8
Calories: 143kcal
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.
Video
Notes
My tortilla chips weighed around 5-8 grams each and the batch made around 40 chips.
With a couple of dips, they would be enough for 8 people as a nibble/appetizer (or 4 people if it's more the main attraction of the evening).
1.9g net carbs per portion. Nutrition is calculated on the basis of 8 servings (5 tortilla chips per serving).
If you don't have psyllium husk, use 2 additional tablespoons of almond flour.
UPDATE >> A reader pre-cut the tortilla chips, but did not separate them by hand. They separated on their own whilst in the oven. I have not tried this myself yet, but will do when I make my next batch!
Nutrition
Calories: 143kcal | Total Carbohydrates: 4.8g | Protein: 8.3g | Fat: 9.2g | Fiber: 2.9g | Sugar: 0.6g
