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It’s Mexican night and you know the salsa and guacamole are going to be to-die-for, but what about the low carb chips? Can keto tortilla chips actually taste good and pair well with guacamole?
Why yes, yes they can!
In fact, you’re going to love this keto chips recipe – paired with the best guacamole – the next time you crave Mexican but want to stick with low carb tortilla chips and healthy fats!
These homemade low carb chips are extra crispy and seasoned with your typical tortilla chip flavors. They’re the perfect vehicle for guacamole or your favorite salsa!
Why You Need Keto Tortilla Chips
Do you know what the hardest part is about going to Mexican restaurants when you’re eating low carb? The tortilla chips and guacamole. Or more specifically, just the chips. There is arguably nothing that makes you wish for low carb tortilla chips more than a Mexican restaurant.
They bring you this little bowl of guac, paired with a gigantic bowl of tortilla chips that you know you aren’t going to have. It’s overpriced, but everyone always orders it anyway, because guacamole is a must at a Mexican place.
So, what you want to do is grab a spoon and take on the guacamole bowl all by yourself. But you don’t, because you wouldn’t do that… in public. And those crispy, delicious chips aren’t keto tortilla chips, so you take a pass.
And you miss out. And that is why you need low carb tortilla chips in your life: no more missing out.
You can totally make keto tortilla chips at home. (I wonder how long it will be before Mexican restaurants realize what a goldmine low carb tortilla chips would be?)
Ingredients for Low Carb Tortilla Chips
These low carb chips are made with three main ingredients, plus some spices. Simple, right?
All you need to make keto tortilla chips are:
- Almond flour
- Chili powder
- Garlic powder
- Sea salt
- Mozzarella cheese
With these ingredients, you’ll have no carb keto chips that are delicious and good for you. They come out crispy (not chewy… because ewwww, who wants chewy chips?) and flavorful.
How To Make Low Carb Chips
It only take about twenty minutes to whip up a batch of keto chips, and half of that is the cook time!
Go ahead and preheat the oven before you get started, because it’s going to take maybe ten minutes to make the dough for your low carb tortilla chips.
Mix together the almond flour and spices, then add in the beaten egg until you have a crumbly mixture.
In the microwave, melt your shredded mozzarella until it’s soft and you can stir it. Combine the two. You might have to heat it again for a few seconds if you can’t thoroughly mix it quickly enough, but that’s okay.
After this, roll out your low carb chips dough and cut your triangles.
The hardest part of this entire keto tortilla chips recipe is waiting to eat them with the guacamole you’ve been dreaming about.
Tips for Making Easy Keto 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 paleo low carb crackers.
They’re really simple to make, but following these guidelines will make your keto 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. And you want nice, thin, restaurant-style homemade keto chips.
- Choose the right size chips for your needs. Let’s not forget to contemplate the bigger question here: to dip or not to dip? Will you want to eat them all on their own… or dipped into salsa, guacamole, or some other sauce? Larger chips are better for dips, but smaller ones are perfect for eating on their own. I know, I know… the pressure is real, my friend.
- 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. How simple, right?!
- Use a pizza stone if you have one. For extra crisp low carb chips, make them on a pizza stone 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 will work, but they will resemble multi-grain crackers in taste and texture.
How To Store Low Carb Tortilla Chips
Now honestly, I almost feel like this section is a waste of space. After all, we both know that these low carb tortilla chips are going to get eaten right away.
They are, after all, irresistible and you know you’re just dying to have some no carb chips and salsa.
But, if you’re planning ahead or just have really great self-control, you can store the chips for up to a week on the counter.
Be sure to keep them in an airtight container. This is especially important to help keep them crisp. They’ll last a couple of days on the counter this way.
If you want to get a head start and need them to keep longer, you can put them in your fridge for up to a week, or even in the freezer for longer.
If you are refrigerating or freezing, the keto chips will likely soften just a bit. But no worries. If that happens, you can reheat in the oven at low temperature to crisp them right up! Usually, 10 to 15 minutes at 200 degrees F works well.
What To Serve With Keto Chips
Next time we want a treat, I’m proclaiming a (keto) Mexican night at our house! Of course, I’ll serve a big bowl of these gluten-free, keto tortilla chips, plus a big bowl of guacamole. These would also be really good with:
- Homemade Fresh Tomato Salsa – Just a few simple ingredients, and totally worthy of throwing together last minute.
- Avocado Salsa Verde – This is like a cross between green salsa and guac. So good!
- Keto Cheese Sauce – For nachos and cheese! You can also try dairy-free cheese sauce, which you can modify to be low carb by swapping out the potatoes in the sauce with cauliflower instead (make sure to squeeze out extra moisture). If you need a dairy-free chip to go with the sauce, you can try these chips.
- 7-Layer Taco Dip – Such a crowd pleaser and it can be made ahead. Shhh, I’ve been known to make it my dinner, too. 😉
- Keto Queso Dip – This is totally hands-off, made in your Crock Pot.
Either way, low carb tortilla chips are a must. And maybe, just maybe, Mexican restaurants will catch on eventually.
Tools To Make Keto Tortilla Chips
Click the links below to see the items used to make this recipe.
- Baking Sheet – This is my favorite baking sheet to use. It’s anti-warp and heavy duty.
- Parchment Paper – Parchment paper is always great to use when cooking on a baking sheet.
- Set of Bowls – This is my favorite set of bowls. 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 delicious low carb chips at parties.
Keto Low Carb Tortilla Chips Recipe:
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Low Carb Keto Tortilla Chips Recipe (Crispy & Easy!)
The BEST low carb tortilla chips recipe ever! These crisp keto tortilla chips are made with just a few common pantry ingredients, in only 20 minutes.
Recipe VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
Click underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Click 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 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 arranged on the parchment lined baking sheet. 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.
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Serving size: 10 1.5" chips
Video Showing How To Make Keto Tortilla Chips:
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