These keto tortilla chips are easy to make, low carb, and satisfyingly crunchy! Customize them with flavourings for a great snack option.
Every so often, I start craving salty snacks. Potato chips are no longer an option for when I’m craving a crunchy texture to snack on, so I usually ignore the cravings.
A few months ago, I was craving nachos.
That particular craving sustained itself ong enough that I was going to have to give in to it, one way or the other. As I wasn’t interested in falling off the wagon, keto nachos were the goal.
As is, crunchy tortilla chips are in NO WAY suitable for my keto diet, so I was going to need to find a way to make tortilla chips keto.
Sure, Quest chips were an option... but they’re expensive, heavily seasoned, AND I figured I could being the carb content lower than they were.
In my own “quest” for keto nacho chips, I decided to try to kill 2 birds with one stone, and develop a recipe for keto tortillas.
There were a few attempts - messing around with psyllium husks and other keto ingredients - before I decided to give up on low carb tortillas for the moment, and develop homemade keto tortilla chips as a standalone recipe.
I quickly determined that a modified fathead dough was going to make the best low-carb tortilla chips.
I tweaked the main ingredients of fathead a little - adding protein powder and flax meal, as well as a little flavour, and ended up with what is now one of my favorite keto snack recipes!
These chips aren’t exactly like the real thing, but they definitely scratch the itch, in a fairly healthy way. It’s hard to really look at it as straight junk food, with the whopping protein count!
These homemade low carb chips are perfect for most people on a low-carb diet, even if their particular flavor of low carb diet is a keto one.
For the sake of nutritional information, I’ve marked the servings per recipe as being 4 - so ¼ of the recipe.
This is a HUGE serving size, as the chips are VERY filling.
That said, ¼ of the recipe weighs in at 349 calories, 33 grams of protein, 6 grams of total carbs, and 3 grams of fiber - so 3 net grams of carbs per large, very filling serving.
Oh, and if you skip the onion and garlic powders, you can save ½ gram of net carbs per serving.
Serving Homemade Low Carb Tortilla Chips
As with many crunchy chips, these homemade tortilla chips go well with a variety of dips, and used in various preparations.
These homemade keto chips will also go well with any of your favorite keto dips, or used to make a batch of crunchy keto tortilla chip nachos.
Have you tried my Jalapeno Popper Dip? Fantastic!
Ingredients & Equipment
This is a relatively basic recipe, and mostly calls for simple ingredients and basic equipment. You will need:
This recipe is mostly made of common ingredients that you can easily find at almost any grocery store:
- Shredded mozzarella Cheese
- Almond Flour / Almond Meal
You don’t need anything REALLY Specialized to make this recipe, but you will need:
- A Food Processor.
- A rolling pin. I recommend this Rolling pin with adjustable thickness guides, it makes it SUPER easy to get your dough thin, and a perfectly even thickness.
- A Pizza Cutter or sharp knife.
- Large Baking Sheets.
There are so many ways to flavour these, you’re really only limited by your specific dietary restrictions.
I’m going to provide a few flavour / ingredient combination suggestions, rather than full recipes. You can use as much or as little of the ingredients as you like, to taste.
It’s fun to customize these chips - you can add seasoning to the dry ingredients, shake and press them over the dough before cutting, or both.
If using these on top of the dough, I recommend also adding a bit of salt.
I usually sprinkle them on the dough, rather than in it. Kinda feels more like Quest chips / Doritos that way.
A Few Flavour Suggestions:
Cheddar Cheese: You can use a commercial Cheddar Popcorn Seasoning, White Cheddar Popcorn Seasoning, or Jalapeno Cheddar Popcorn Seasoning. Alternatively, you can use Cheddar Cheese Powder or White Cheddar Cheese Powder.
Taco: Sprinkle a bit of a store bought Taco Seasoning or make a homemade version.
Note: If using a premade seasoning, just be sure to check the ingredients & nutritional info.
How to Make Keto Tortilla Chips
The full recipe follows in the recipe card at the end of this post, this is a pictorial walk through with additional tips and info.
First step: preheat oven to 350 F, line 2 baking sheets with a piece of parchment paper.
In another case of “do as I say, not as I do”, I recommend cutting the pieces of parchment paper to fit the pan bottoms, without reaching up the sides. This allows for nice flat chips, if that matters to you!
Measure shredded cheese into a microwave-safe bowl - I like to use a large glass bowl.. Heat - 45-60 seconds at a time - until cheese has melted.
Measure remaining ingredients into a food processor, blitz to combine.
Add melted cheese to the dry ingredients in the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
You should have a loose dough that can be gathered together into a ball of dough.
Use a sharp knife, cookie cutter, or pizza cutter to cut your rolled out dough into chip-sized triangles.
Bake for about 10 minutes, until crispy and golden brown around the edges.
Allow to fully cool to room temperature, store in an airtight container.
Note: You can cook these in an air fryer if you prefer - I just don’t bother, because it would be a hassle to do so many batches!
More Keto Mexican / Tex Mex Recipes
Looking for more Keto Tex Mex and Mexican inspired recipes? Here are a few ideas for you:
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Keto Tortilla Chips
- 2 cups Shredded mozzarella Cheese
- ½ cup Almond flour
- ¾ cup Unflavoured whey protein isolate
- 2 tablespoon Flax meal
- ½ teaspoon garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Salt
- 1 tablespoon Water
- Preheat oven to 350 F, line 2 baking sheets with parchment paper.
- Measure mozzarella cheese into a microwave-safe bowl. Heat - 45-60 seconds at a time - until cheese has melted.
- Measure remaining ingredients into a food processor, blitz to combine.
- Add melted cheese to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
- Roll dough out between sheets of parchment paper - you want it as thin as humanly possible, 1/16th of an inch or thinner.
- They will puff up a bit when cooking.
- Use a sharp knife, cookie cutter, or pizza cutter to cut your rolled out dough into chip-sized triangles.
- Transfer tortilla chips to the prepared baking sheets, leaving a little room between each of them.
- Bake for about 10 minutes, until crispy and golden brown around the edges.
- Allow to fully cool to room temperature, store in an airtight container.