My
Shop Sugar-Free
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
It’s Mexican night and you know the salsa and guacamole are going to be amazing, but what if you’re following a keto diet? You need low carb chips! But can keto tortilla chips actually taste good and pair well with guacamole? Yes, they can!
If you’ve been following my keto recipes, you know I’m a firm believer that almost any food can be made keto — and this keto chips recipe is no exception. Serve it with the best guacamole, or pairing other ideas at the bottom of this post, the next time you’re craving Mexican food. They are extra crispy and seasoned with your typical tortilla chip flavors.
Why You’ll Love These Keto Tortilla Chips
- Authentic corn flavor
- Light, crispy texture
- Takes 20 minutes, start to finish
- Easy to make ahead or freeze
- 4g net carbs per generous serving
- Holds up to hearty dips as a keto appetizer, yet flavorful all on their own for a keto snack!
I use almond flour to create the best neutral chip base that pairs with any dip — Wholesome Yum Almond Flour, to be exact! This one has an ultra fine consistency, so your low carb tortilla chips will bake up crispy, not gritty.
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto chips, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – The best flour for light and crispy keto chips! It contains just one ingredient — California almonds — and folds easily into the dough. I use this for all my almond flour recipes, because it’s super fine and blanched, for the best texture. Using other brands can have varying, sometimes gritty, results.
- Spices – Chili powder, garlic powder, cumin, paprika, and sea salt. Feel free to omit any spices you don’t like, but I recommend all of them for the best flavor. You could also add onion powder or cayenne pepper if you like.
- Egg – Use a whole, large egg. Carton eggs, flax eggs, or another egg alternative should also work, but I have not tested them.
- Sweet Corn Extract – The secret ingredient that adds corn flavor, without the corn carbs (and the same one I use in keto cornbread and keto popcorn!). You can still get crispness in your keto tortilla chips without it, but you’ll miss out on the flavor.
- Mozzarella Cheese – This helps improve the texture of the chips, similar to a fathead dough. You can use a different hard keto cheese such as cheddar, but the flavor and texture will change.
VARIATION: Dairy-free version made from actual tortillas!
If you want to try something different, make my almond flour tortilla recipe, then cut into pieces and dry out in the oven at 250 degrees, until crispy. The results are different, but both versions are delicious.
How To Make Keto Tortilla Chips
This section shows how to make low carb tortilla chips, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix dry ingredients. Mix together the almond flour and spices.
- Add wet ingredients. Add the whisked egg and corn extract, and beat with a hand mixer until crumbly.
- Melt cheeses. In a microwave-safe bowl, melt mozzarella until soft and easy to stir.
- Mix dough. Combine the almond flour mixture with melted mozzarella, kneading with your hands and squeezing between your fingers, until a uniform dough forms. There should be no streaks of mozzarella visible.
TIP: Dough not mixing together?
Heat it again in the microwave for a 15-20 seconds to soften it, then knead again. You can also mix in a food processor to make it easier, if you’d like.
- Roll and cut dough. Place the dough between sheets of parchment paper and roll into a very thin sheet (approximately 1/16 inch thick). Use a sharp knife or pizza cutter to cut into triangles.
- Bake. Place triangles on a parchment lined baking sheet in a single layer, with space between the pieces. Bake until golden and firm.
- Cool. Let the keto tortilla chips cool completely to crisp up.
Tips For The Best Low Carb Tortilla Chips
If you’ve never made a keto chips recipe before, here are a few tips to save you some trial and error. The process has a lot of similarities to almond flour crackers.
These a really simple to make, but following these guidelines will make your keto tortilla chips come out perfect:
- Roll the dough to even thickness. If it’s uneven, some parts won’t crisp up while others will burn… and while they’ll still be good, you’ll like them better if they’re all cooked well. If you see some start to burn while others aren’t done, you can take them out and leave the rest in the oven to finish.
- Roll the dough out as thin as you can. The thinner it is, the more chip-like they will be. If it’s too thick, they might not crisp up or will be more like crackers.
- Choose the right size chips for your needs. Larger chips are better for dips, but smaller ones are perfect for eating on their own.
- Don’t waste the leftover dough. If you have leftover dough after cutting up your low carb chips, you can press it together, form a ball, and roll out again to make more.
- Use a pizza stone if you have one. For extra crisp low carb chips, make them on a pizza stone like this, lined with parchment paper.
- Choose the right kind of almond flour. Use blanched finely ground almond flour to get the most authentic texture for your no carb tortilla chips. Almond meal is okay, but they will resemble multi-grain crackers in taste and texture.
Storage Instructions
- Store: To keep keto tortilla chips crispy, store in an airtight container at room temperature for 3-5 days, or in the fridge for 7-10 days.
- Freeze: Keep chips in the freezer for 3-6 months for long-term storage.
TIP: Refrigerating or freezing can soften keto chips, but you can fix it easily.
If your chips get soft, you can reheat them in the oven at low temperature to crisp them right up! Usually, 10 to 15 minutes at 200 degrees F works well.
Are Tortilla Chips Keto?
Conventional tortilla chips are not keto friendly, because the amount of net carbs is too high for the average serving size. But there’s good news: It’s easy to make your own low carb chips with simple ingredients!
How Many Carbs In Tortilla Chips?
Since conventional tortilla chips contain white flour or corn, they are high in carbs. A 1-ounce serving of plain tortilla chips contains 19.1 grams total carbs and 17.8 grams net carbs [*].
This recipe for keto tortilla chips has only 4g net carbs per serving.
What To Serve With Keto Tortilla Chips
Serve up your gluten-free keto tortilla chips with your favorite dips and sauces:
- Salsa – Fresh tomato salsa is the most popular one I have, but I also like avocado tomatillo salsa. If you’re low carb but not strictly keto and sometimes eat tropical fruit, mango salsa and pineapple salsa make great indulgences in the summertime.
- Guacamole – Can’t go wrong with keto tortilla chips and guac! Grab my easy guacamole recipe here.
- Cheesy Dips – My faves are layered taco dip, slow cooker queso dip, and a surprisingly simple keto cheese sauce!
Try the low carb chips with other keto Mexican recipes, too:
- Nachos – Sprinkle toppings over the chips and bake to melt cheese.
- Salad – Add crunch to a taco salad.
- Soups – Crumble the chips over keto white chicken chili or keto tortilla soup.
More Keto Chips Recipes
No need to give up crispy chips on keto! Try these other mouthwatering recipes.
Recommended Tools
- Baking Sheet – This is my favorite baking sheet to use. It’s anti-warp and heavy duty.
- Parchment Paper – Helps chips lift off the pan easily, and makes cleanup quicker.
- Set of Bowls – This is my favorite set. They nest together and there are so many sizes to choose from.
- Chip and Dip Platter – Grab a chip and dip platter for serving these crispy low carb tortilla chips at parties.
Low Carb Keto Tortilla Chips Recipe
Low Carb Keto Tortilla Chips (Crispy & Easy!)
The BEST low carb tortilla chips recipe ever! These keto tortilla chips use common pantry ingredients, and they're ready in only 20 minutes.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour and spices.
-
Add the egg and the corn extract (if using), and mix using a hand mixer, until a crumbly dough forms.
-
In a small bowl, microwave the mozzarella until it's melted and easy to stir. (Alternatively, you can melt it using a double broiler on the stove.) Add to the dough mixture and knead/squeeze with your hands until well incorporated. If it stops incorporating before it's fully mixed, you can reheat it for 15-20 seconds again before kneading more.
-
Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out very thin, about 1/16 in (2 mm) thick.
-
Cut the dough into triangles and arrange in a single layer on the parchment lined baking sheet, with space between the pieces.
-
Bake for 8-12 minutes, until golden and firm. The chips may release some sizzling oil on the top – just pat dry with a paper towel. They will crisp up as they cool.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Related Easy Recipes
Recipe Notes
Serving size: 10 1.5″ chips
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
197 Comments
Tracy
0Can I sub lupin flour for the almond flour? If yes, what would the conversion be? Thanks so much.
Wholesome Yum D
0Hi Tracy, I haven’t tried that but let me know how it goes if you do.
Jessica
0I made these in a rush and didn’t have the corn extract, but I still enjoyed these! Mine had more of a cracker texture but I still really enjoyed them.
Rico
0These turned out great. Have none of the usual nasty almond flour taste nor texture. When done baking they looked greasy from the cheese but ended up perfectly. This one lives up to the hype.
Judie McKnight
0So I just made these using your WholeSome Yum Almond Flour and I love them! I had been using another brand of almond flour for other recipes of yours and I just did not care for taste or texture. But, this is a whole different ball game. I can’t wait to retry some of the other things I made that I really did not like.
Glenda
0Yum! I was skeptical about these chips actually crisping up, but they turned out perfectly. We had none to freeze because my family gobbled the whole batch! Thanks for sharing the recipe.
Jennifer
0These were so good! I love how low in net carbs they are and easy to make, too!
Shelby
0These were way easier than I had anticipated!
Sherry
0Thank you for a great Keto chip recipe. I have been making more and more keto recipes to stay on track with my New Years resolution. Your website has a lot of great keto recipes!!
Wendy
0Wow, are delicious!! 👌👌👌 Easy to make too.
Scarlet
0What a great tortilla chip alternative!
Taylor
0We LOVED these! Perfectly crispy with amazing flavor from all the spices. They not only taste delicious with salsa, but all types of other dips too! Yum!
Cate Fisher
0Just made these and will make them again. So easy! Thank you.
Agnes
0What a great low carb option. Love the blend of seasonings you use in this recipe.
Jodi
0What if I don’t have parchment paper?
Wholesome Yum D
0Hi Jodi, You can grease your pan but I cannot guarantee the results.
Pascale K
0Made them for the first time today. The dough tasted delicious, but I had some serious troubles with it while rolling and cutting. It got very crumbly and I could not roll it thin enough nor cut into nice triangles without getting lots of broken edges and crumbles. I grind my blanched almond flour into (almost) a paste before mixing with the other ingredients to make sure it was very fine. I do that with all almond flour as I find it tastes better when really fine.
Anyways, it is in the oven now, smells delicious and looks more like crackers, which I definitely don’t mind as I like to bite and chew. Off to make guacamole!
Update: so, so good! Even the thicker crackers are super delicious! Love them and the spices and cheese make them really something different. Maybe I should add, that I only ate plain chips or nacho chips and didn’t like all those fancy flavored store bought ones. Definitely will make them more often!
Ana
0Any suggestions for a dairy free keto tortilla chip? Or tortilla?
Wholesome Yum M
0Hi Ana, Here are a couple of recipes for tortillas: Jicama Tortillas, Almond Flour Tortillas, and Coconut Flour Tortillas.
Dawn Robbins
0These were so good, and guess what …I looked up the recipe for the LEGIT Doritos Nacho Cheese flavoring and ordered a low carb cheese powder…even found a low carb tomato powder and a healthier citric Acid sub on Amazon it called for and along with all the other spices made a powder to sprinkle on and got my favorite snack chip fix along with this chip recipe. I haven’t had Dorito Nacho Cheese Chips in years and now I can enjoy something I never thought I could have again. Thank you for your chip recipe share!!!!
Maria Pantano
0Do you need the sweet corn extract?
Wholesome Yum D
0Hi Maria, If you want these chips to have the corn chip flavor I recommend the extract.
Dawn Robbins
0Splurge and get it on Amazon or Lorann oils has a corn tortilla flavoring as well I use for this, it DOES HELP and the flavoring is so strong, you use so little it lasts quite awhile. I use it in my almond flour tamale recipe and almond flour cornbread recipe too! It’s good without it but get some and try!!! It’s a great worthwhile purchase for flavoring!
Dianne
0I love these chips, but I had trouble rolling them out thin enough at first, and I didn’t like the seasonings very much. Second batch: I only used 1 tsp salt, 7 packs of true lime crystals, and 1/4 cup of black sesame seeds. mixed everything in the food processor. I rolled them as thin as I could get them between two pieces of parchment paper. (I only rolled a third of the batch at a time.) If your paper is sliding, barely dampen the surface you are rolling on with a damp cloth, and it won’t slide anymore. I rolled from the center of the dough toward the edges, but never rolled the edges. I got them thin! Then I cut them on the paper and put them in the oven without removing them from the paper for 4-5 minutes to proof. I removed them before they started browning, broke them on their cut lines, then dropped my oven temp to 170 and baked them for about 10 minutes longer. Next time, I might try the dehydrator for the second cooking. I want mine crisp, but i don’t like them too brown. The salt, lime and sesame seeds were absolutely perfect. Light crispy texture and flavor!
Cassie
06 eggs later it started to resemble dough. I definitely won’t be doing this recipe again.
Wholesome Yum M
0Hi Cassie, Sorry this recipe didn’t turn out as expected. The moisture from the melted mozzarella and the egg should be enough to bind the recipe. 6 eggs is far too many and the texture definitely will not be like chips if you add that many.
Mike
0Yet to find a tortillas chip recipe that actually tastes good. Almond flour is so gritty. Hopefully someday there will be a recipe that has a good taste and texture
Wholesome Yum M
0Hi Mike, Sorry these didn’t turn out as expected. These tortilla chips should not be gritty. Please be sure you are using super fine almond flour like this in the recipe. Also, be sure that you are completely kneading the cheese into the almond flour to form a cohesive dough.
Peggy
0These are the first low carb chips or crackers I have tried that taste good and stay crispy. They are more like crackers to me but make great dippers for anything. They don’t get soft after a day so you can make them ahead of time which I love. I used “Everything Bagel Seasoning” and even my husband who doesn’t do low carb loved them.
Terri
0Where is the video? I can never find the videos
Wholesome Yum M
0Hi Terri, The video is in the recipe card, just above the actual recipe and instructions. If you can’t see it, please make sure you are not viewing the website in RSS or ‘reader mode.’
Judi
0I really like this one, I learned from a professional long ago to use two plastic rulers to roll dough thin and evenly. Simply Place the rulers in a parallel position, and lay a roll of the chilled dough up the middle, and start rolling. The rulers support the rolling pin and the dough will expand to fit the space between the rulers more or less. Mine cost about 30-cents each in the back to school section of our local store. They can be tossed into the dishwasher for cleaning – and tossed/replaced when needing newer ones. For a thicker dough result, try disposable chopsticks.
Liz
0Can I substitute cream cheese for mozzarella? If so, how much?
Wholesome Yum M
0Hi Liz, Sorry, that won’t work in this recipe.
Apriyl M Taggart
0Hi,
Is there a Dairy-Free alternative for the cheese? Such as Kite Hill plain almond milk cream cheese to substitute?
Thanks,
Apriyl
Wholesome Yum M
0Hi Apriyl, I would not use dairy-free cream cheese, but any dairy-free shredded cheese should work just fine in this recipe.
Melinda
0Hi there! I’m planning on making these but was wondering if they could be deep fried at all? Or would they be too thin for that?
Wholesome Yum M
0Hi Melinda, I have not tested this. Please let us know how it turns out if you decide to give it a try!
Carol
0This was my first real bust! The dough was so greasy and awful! I now watched the video, duh! I warmed it up in the microwave while I was putting it together three times, thus my problem I think. So much work!
Mayt
0Okay, I’m having a horrendous time finding any kind of chip recipe and such because I’m allergic to anything related to peanuts, almonds, and coconuts. Awesome, right?? I have searched and search for a way to make chips to feed my salsa obsession but haven’t found anything yet. The only thing I’ve found I can have is the oopsie bread I make for my sandwiches. Though, I’ve gotten discouraged and give up on my search after a good bit.
I’m hoping someone can help me out here. Thanks in advance.
Wholesome Yum M
0Hi Mayt, Can you do dairy? These Cheddar Parmesan Crisps make great chips!
Sarah
0The chips are more like pita style than Mexican – I like either (will eat any style chips at this point haha) and the flavor is pretty darn awesome. I can’t stop eating it! It is hard to get the perfect shape especially if you roll it out real thin. So mine were a little irregular in shape but it tastes so good who cares!
Martyn P Thomas
0Why do you have top carbs per serving in your nutritional data rather than the standard norm of per 100grams of product, then your suggested serving size. At least that way if we make thicker/thinner/different size tortilla chips we are more in control of our carb counting. Otherwise the chips are great. Thank you.
Wholesome Yum M
0Hi Martyn, I’m sorry this is confusing. You are correct, depending on how thick you make your chips, you will get a different final number. The workaround for this is to know that this recipe in full makes 7 servings, so you can divide the total number of chips you made by 7 to get your serving size. I hope this is helpful.
Amber
0As it stands this recipe has a great basic flavor that would pair well with many things. I only give 4 stars because it resembles a cracker (which I like) instead of a chip and the net carb count is way off. I was able to make about 60 and we then i plugged it into my fitness pal. The net carb count is less than 1 per cracker. So with varying sizes I would say .5 to 1 net carb each. Anyway, great recipe! Thanks!
Terri
0Has anyone tried this using a tortilla press?
Dianne
0yes! they worked out great and super thin!
Heidi
0Made these so I could actually enjoy queso & gusc during the super bowl, and they dish it. Recipe turned out approx. 60 chips of varying sizes — I did not measure precisely 1.5 inches.
CONS: This definitely requires intermediate to advanced baking skills. It was tough to get the dough to a consistent “1/16 inch” thickness (how does one even measure dough height to that precise of a measurement??). Also difficult to fully incorporate the cheese, cut reasonable same sized chips, and cook them all evenly by figuring out some time within 8-12 minutes that they’d be hard but not crispy. Took about twice as long to mix, roll out, and cut the chips than predicted.
PROS: makes a sturdy chip, with a decent flavor, and I definitely enjoyed both queso and guac with these chips, much more so than with celery stick!
3.5 stars but rounding up to 4 as I would probably have less difficulty with the process with practice.
Sarah Agostinelli
0Wait… seven servings? This made about 10-14 chips for me. So for every two chips it’s 4net carbs?
Wholesome Yum M
0Hi Sarah, Sounds like your chips were cut a bit larger than mine. A serving should be 10 1.5″ chips. so a recipe should make about 70 chips in total.
Autumn
0Taste is neutral and agreeable but these are VERY dry, don’t except to eat them by themselves. I’d also describe the taste and texture as much more similar to a pita chip than a tortilla chip, I imagine they’d be good with a spinach artichoke dip.
CynDee J Aerts
0I have really enjoyed all of your recipes. I decided to try a variation with this one. I doubled the seasonings, I used Pecorino Romano cheese instead of mozzarella. Then I sprinkled my “house seasoning ” on top after they baked. 2 parts salt
1 part each garlic powder
Pepper
Smoked paprika
I rolled them out between 2 silpat mats and then cut them on the mat and put the nat on the cookie sheet. No need to remove them. They were so thin I wouldn’t have been able to get them off the mat.
They turned out great!
char
0I just finish making these and they are great!!! I use the air fry setting on my oven. Was able to make 82 chips. I used a cold medicine cup as a cut out. Thank you so much
Amy
0Such a great idea to use a medicine cup to cut out the chips! Makes them all the same size and much easier to portion!
Kellie
0Has anyone tried to make these in an air fryer? Excited to try them!
Nancy
0These will be good with guacamole or salsa. Not so tasty alone though. They are rather dry. They were easy to make. So happy to have a keto friendly tortilla chip. .
Carol Green
0Loved the recipe, but I would recommend the following: dividing the dough into thirds before rolling. When I did that I was able to roll out a thinner “chip”. Then I coaxed/lifted the pieces off the parchment with a rounded tip knife and onto the parchment lined baking sheet. I will definitely make again, but might add a bit more spice. Loved the crunch which I haVe missed and will use them to put some cheese on as well as dip. Thanks.
Chris Wert
0Very easy to make. Made them to ear with chili (keto, of course). You’re correct in suggesting that they’re crispier when roller very thin! Very good recipe!
Kayla
0I made these two nights in a row! They were awesome! Hit the spot when I’m craving chips and want to keep it low carb, thank you!
I was wondering if anyone or yourself has tried this dough to make pizza? Got any tips? Let me know! Thanks!
Maya | Wholesome Yum
0Hi Kayla, So glad you liked them! These chips were somewhat based off this keto pizza recipe.
Lyndzee
0Yes, lots of times. I use chive cream cheese in the dough. Also I like to use a pizza pan to help keep that round pizza shape. With the use of parchment paper I will flip the crust over halfway through the baking time.
Elle
0Seriously impressed with how delicious these were!! Even my husband said they were good, and thats saying a lot. Excited to make these over and over and share with all my friends 🙂
Valerie
0Just made these. Will make them again…they were great. It tasted like I was missing something, though (i didn’t have any cumin, maybe that’s what it was) and I felt I needed more salt. I will try to make the next batch thinner because i’m all about the crispness.
Can you deep fry these?
Maya | Wholesome Yum
0Hi Valerie, They definitely need cumin for the flavor in my opinion, and without it you could need more salt. I haven’t tried deep frying them but I think you could!
Pat Siddons
0Love these chips and will definitely use the dough for other things such as pizza and cinnamon crackers. How would you store the leftover ones? Many thanks.
Maya | Wholesome Yum
0Thank you, Pat! You can store them in an airtight container in the pantry for a few days, or refrigerate for longer.
Kathy
0Hello, I just found your site and I’m excited to try these chips. I am wondering if, to make a larger (future) batch, if the recipe would work with making up the dough and either freezing the raw dough (ball or flat) or cut into triangles then freeze. Then thaw and bake as needed. Thoughts?
Maya | Wholesome Yum
0Hi Kathy, Yes, you could do either of those options.
Loriann
0I can’t wait to try this! Looking at the picture, it looks like tuna. As I read it was chicken, it’s got my mouth watering! I have everything I need now. After I finish my low carb vegetable soup, I’m making this! I’m so excited!!
Maya | Wholesome Yum
0Hi Loriann, This is a recipe for tortilla chips, are you thinking of a different one? 🙂
Lisa
0Can these be veganized with no cheese and flax eggs instead of real eggs?
I got a vegan keto cheese dip and no idea what to dip it in??
Maya | Wholesome Yum
0Hi Lisa, You could use vegan cheese, but I don’t think they’d hold together well enough with flax eggs.
Catie
0Have you thought of stating the serving size in ounces or grams? This way, no matter what the size of the chips are, you can weigh to get the serving size. Then, we can all make our chips any size that works for us.
Maya | Wholesome Yum
0Hi Catie, If you want to do it by weight, just weigh the whole batch you make and divide by the number of servings.
Aubz
0I agree with Catie- the serving size in oz or grams would be very helpful so that your readers don’t have to do a ton of extra work and math.
You don’t give the calorie count for the entire recipe, so it’s not as simple as just dividing. We would either have to multiply your nutritional data by 10 to get the total calorie count and then divide by the number of chips we want per our serving size OR enter all the info into a nutrition calculator such as myfitnesspal. As Catie stated, it’d be much better if you could add how many grams or oz a serving is (so we could simply use a food scale to measure out one serving) and it would only take you a minute!
Looking forward to trying the recipe.
Thanks!
Brenda Whattler
0I made habanero salsa and needed a chip. I found this recipe and it was absolutely perfect. It made about 75 chips the way I cut them. I will be making these again and again.
Nancy Craig
0I love these….but no way did I get 70 chips!!! About 40…and they were paper thin! How in the world did you get that many. Next time I make these I will divide dough in half first then roll out. Maybe I can get them even thinner. They taste great like I made them. Good texture and flavor! I’m taking them to a Christmas party so I can have something to dip in the artichoke spinach dip!! Thank you!
Maya | Wholesome Yum
0Hi Nancy, I’m glad you liked the keto tortilla chips! The number will depend on the size you cut them as well as the thickness.
Tracy
0Aloha – can I sun coconut flour for the almond flour and if yes, what would the conversion from almond to coconut flour be, please?
Mahalo. Tracy
Wholesome Yum D
0Hi Tracy, Unfortunately, coconut flour is not a replacement for almond flour.