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Free Printable: Low Carb & Keto Food List
Get It NowIt’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.
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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.
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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.
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Add the egg and the corn extract (if using), and mix using a hand mixer, until a crumbly dough forms.
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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.
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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.
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Cut the dough into triangles and arrange in a single layer on the parchment lined baking sheet, with space between the pieces.
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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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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.
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199 Comments
Serenity Simpson
0This is now one of my favorite recipes! I made it for a dinner party, but I can’t help but snack on the pieces that were not perfect triangles.
Shelby Partin
0Love these!! So easy. I ran out of my p.h. salt, so I substituted seasoning salt. They were awesome. I must’ve overlooked it, but what’s the serving size?
Maya | Wholesome Yum
0Hi Shelby. The serving size is 10 1.5″ chips. I am glad you liked them!
galvanmom
0Thank you for posting this recipe!
Made them, the family devoured them! Great with even the thickest dips!
Roll out the dough and it makes our newest KETO pizza crust!
Happy happy happy!
Maya | Wholesome Yum
0I am so happy you liked them! Please come back soon!
David Toof
0These are great!! I have gotten to where I leave these a bit thicker then tortilla chips and use them as crackers for eating other things with.
I hope you will forgive me for messing with the recipe a little…I left out the spices and put in cinnamon and some vanilla extract and some erythritol and a bit of stevia. They are great with a cup of tea in the morning!
Thanks for a great recipe with so many uses!
Maya | Wholesome Yum
0I am so happy that you liked the crackers, David! Have a great day!
Kimberly Spain
0We have a nut allergy in the house. Is there a substitute for the almond flour?
Maya | Wholesome Yum
0Hi Kimberly, Unfortunately I haven’t tested this one without a nut flour. Sesame seed flour might work.
Rosemary
0What are the measurements?
Maya | Wholesome Yum
0Hi Rosemary, The measurements are on the recipe card above, right above the instructions.
Marcy
0My husband and I both loved these but were wondering, what are the carbs per serving?
Maya | Wholesome Yum
0Hi Marcy, The nutrition info is on the recipe card above – 4g net carbs per serving.
Jessica Edwards
0I have royally messed this up. Could not no matter what I did get the dry ingredients to incorporate. It was just a crumbly mess. I followed exactly so I don’t know what I did wrong.
Maya | Wholesome Yum
0Hi Jessica, Sorry you had issues with the recipe. It’s hard to say what went wrong without being in the kitchen with you. Can you check the video and let me know what part looked different for you? That might help.
Yvonne
0I think I know what Jessica did wrong because mine was a crumbly mess too. I microwaved the mozzarella for 20 sec, when it didn’t melt completely, I did it for another 15 seconds and I think it was overdone. When I tried to work it into the dough the oil came out causing the whole mix to be a crumbly mess and I couldn’t even roll it out, not to mention cutting to nice little triangles. Could you tell me how long you microwave your cheese?
Maya | Wholesome Yum
0Great catch on that potential issue, Yvonne! I could see how that could be a problem. Usually it takes about 90 seconds for my cheese to get to the right consistency, stopping 1-2 times during that time interval to stir, especially the sides so that they don’t burn.
Christy Lin Moore
0I have an almond allergy. Do you think coconut flour would work?
Maya | Wholesome Yum
0Hi Christy, Sorry, you can’t replace the almond flour with coconut flour – they work totally differently. You can try sunflower seed flour or sesame flour instead.
Louise Brandt
0When making sunflower seed flour, do you grind RAW or ROASTED UNSALTED sunflower seeds? Would either work?
Wholesome Yum
0Hi Louise, I would recommend doing that with raw seeds.
Patrick
0I have officially given up on trying to find a wholesomeyum recipe I don’t like!. These are great if your expectations are in line. They aren’t tortilla chips. I stuck to the recipe except I went long on all the spices. They are perfect for hummus. A garlic and herb version is in my future and I will use Romano for hopefully a crispier chip. I think Romano will add some serious flavor too. Try cooking them at 400 or until they brown and they just get better! Nice work MAYA!
Maya | Wholesome Yum
0Thank you so much, Patrick! Please come back again soon!
Rachel
0These were awesome! I’m not much of a baker/cook but they were super easy even for me. I didn’t have mozzarella cheese so I used some shredded taco style cheese that I had and they kind of came out like Doritos – I will definitely be making these regularly! And now I have something to eat my guac with 🙂 Thank you!
Maya | Wholesome Yum
0I am so happy you liked the chips, Rachel!
Janice
0Can these be made in a dehydrator?
Maya | Wholesome Yum
0Hi Janice, No, because a dehydrator wouldn’t cook them. You need to bake them.
Marina
0I made these three times already and they are great! Still trying to understand whether I like them thick or thin but they do remind me of pita chips. Thank you!
Maya | Wholesome Yum
0I am so happy you liked them, Marina!
Tony Taylor
0Prep was a pain for making it my first time. However, well worth it. Better than other recipes I’ve made. So good.
Maya | Wholesome Yum
0I am so happy you liked it, Tony! Please come back again soon!
Lanna
0Could you fry these in olive oil?
Maya | Wholesome Yum
0Hi Lanna, I haven’t tried that. I think it would work, but let me know how it goes if you try!
Bonnie
0This recipe seems very incorrect. The amount of almond flour versus the wet ingredients. I tried it and it didn’t work. Please rethink it.
Maya | Wholesome Yum
0Hi Bonnie, Sorry you had issues with it. I’ve made the recipe several times without issues. I’d be happy to help you troubleshoot if you can be more specific about what step caused you trouble.
Kristine
0When I made these the first time I knew I didn’t do it correctly. I realized it was because I didn’t FULLY incorporate the mozzarella. (It tasted great but it crumbled more) You need to literally kneed the ingredients together. Where it looks like there is no mozzarella.
Such a great alternative! Absolutely LOVE this! Thank you so much for sharing with us all!
Maya | Wholesome Yum
0Thank you for sharing with us, Kristine!
Rivka
0Hey, can I replace it with peanut flour?
Maya | Wholesome Yum
0Hi Rivka, Sorry, I don’t think so. Peanut flour tastes like peanuts, which would be a pretty strange taste for tortilla chips.
Lori
0These chips were fantastic! I will definitely be making these again. And again. 🙂 I found cutting the dough slow; it took me a lot longer than 10 minutes to get these into the oven. I cut the dough in strips and then crosswise to make squares and then halved the squares into triangles. I’m sure I’ll get quicker with practice but I’m curious if anyone has suggestions to speed this process up a bit. Thanks in advance and thank you for the recipe, Maya. It’s a keeper!
Maya | Wholesome Yum
0I am so happy you liked the tortilla chips, Lori! Thanks for stopping by!
Stewart Birchenall
0I use a frozen pizza stone to work on these kinds of recipes. Makes things much smoother and easier to manage. If you don’t have that double stack two heavy sheet-pans together and freeze them and work on that. Great recipe, I love it.
Kim G
0Hello! I just made these! I started using a knife for the cutting, but then thought “why not use a pizza cutter?” And it cut the cutting time down to nothing! Plus, I didn’t really care if I had exact “triangles“ or just pieces of dough in any old shape… it all tastes the same, lol! Hope this helps you!
Maya | Wholesome Yum
0Thanks for sharing with us, Kim!
Sherie Swaan
0Are used a pizza cutter, it worked great
Maya | Wholesome Yum
0Thank you, Sherie!
Linda
0I thought these were good but the calories are pretty high for 10.
Maya | Wholesome Yum
0Hi Linda, I’m glad you thought they were good. These are low carb chips, not low calorie, but I find they are much more filling than regular chips, so people tend to eat less.
Jennifer
0This was my first time baking anything “keto” and since it’s been 4 weeks since i’ve Eaten bread or crackers I was in NEED. These chips are absolutely to die for, although I can’t say the same for my rolling pin skills! While uneven and some rather well done, I am LOVING this snack food. Thank you, I can see myself practicing with the rolling pin at least once a week 😉
Maya | Wholesome Yum
0Yay! I am so happy these helped with your cracker cravings, Jennifer! Thanks for stopping by!
Ricky
0After you roll out your dough, take a flat cutting board, put it over the dough, and press onto it (or even sit on it!) to help even out your dough!
Cindy
0I haven’t tried these yet, but for another almond flour recipe I make, I roll a portion into a ball, then put it in a tortilla press, between 2 pieces of plastic wrap, and press it into a very thin flat disk.. Then I transfer it to a parchment lined baking sheet, and cut it into chips with a knife or pizza wheel, then bake. Works great!
Maya | Wholesome Yum
0Thanks for sharing with us, Cindy!
Ann
0Hi Maya,
I had the cheese in the freezer and let it thaw overnight. I grated a 1/2 cup and put it in the microwave. It got very watery. Is that normal? Should the cheese totally melt down to a creamy consistency or more watery? Should the water have been tossed out? My dough wouldn’t stick together very well but I still managed to make some chips which were delicious!! I kept the water in the mixture which may have been a mistake. My husband loved them even though they didn’t look very pretty. I’m anxious to try the recipe again. I look forward to hearing back from you.
thanks,
Ann
Maya | Wholesome Yum
0Hi Ann, I don’t recommend freezing mozzarella. It’s too soft of a cheese to freeze well. I do freeze hard cheeses sometimes like cheddar, but never mozzarella. The melted cheese should not get watery, and it likely impacted the dough. I’m glad your husband still loved them and hope you’ll try it again!
Rebecca
0Hi, I want to try making these today but don’t have mozzarella cheese. Could I use cream cheese instead?
Maya | Wholesome Yum
0Hi Rebecca, Sorry, I wouldn’t recommend substituting cream cheese, as it’s quite different. For this recipe you need mozzarella.
Beth
0These are awesome! We are having a family gathering tonight with “heavy” appetizers and I decided that I really wanted to partake in the dips so I decided to try these. So yummy! A little labor intensive since I had to bake them in about 5 batches but it made about 70 chips, so not too bad. I doubt these will last long.
Maya | Wholesome Yum
0I love to hear that, Beth! Thank you!
Tirsa
0Hallo Maya, I just wanted to thank you for the lovely recipe. I am allergic to almonds, so I used 1/2 cup coconut flour instead and added another 2 eggs plus some milk (probably 60ml) for moisture – that worked out perfectly!
Maya | Wholesome Yum
0I am so happy to hear that! Thank you for stoping by!
Sydney Allen
0How could you make this with coconut flour instead?
Maya | Wholesome Yum
0Hi Sydney, Sorry, I don’t have this recipe adapted to work with coconut flour. I’ll add it to my list!
Sarah Casarez
0How do you store these? Do you have to put them in the fridge since they have cheese in them? Also if you put them in the fridge do they loose their crispiness. Just thinking about taking them for lunch at work
Maya | Wholesome Yum
0Hi Sarah, They are fine on the counter for a day or two, but best in the fridge beyond that. They’ve stayed crisp for me in an airtight container.
Dillon
0This worked fantastically. Just made these and they’re awesome.
Maya | Wholesome Yum
0Thank you, Dillon!
Alisa Fleming
0Wow, I’ve never seen homemade chips like these! Thank you for the link up Maya 🙂
Maya | Wholesome Yum
0I hope you like them, Alisa!
Chuck T
0So we made these chips and they were great. The metal cookie sheets we used were aluminum so they took quite a bit longer to make than expected but in the end we loved them.
We’ve since started cooking them on a stone pizza round which works awesome. So awesome in fact that we’ve changed the spices around a bit, took out the Cumin, added Italian seasoning and have been using this exact recipe as a pizza crust. Not sure if anyone has tried it this way but works really really well!
Maya | Wholesome Yum
0Hi Chuck! Thanks for sharing and I am so happy you liked the chips!
Lizzy
0Hello, I may not know how to word this, tortillas are a huge part of our diet, in my family. I thought I had to give up tortilla chips forever. I guess I have a two-part question.
I like my chips and tortillas to be flavorless and plain (no salt). Can this recipe be made without the spices and the cheese or is the cheese an absolute must, not for flavor but for texture/ consistency?
Second question, can the recipe be made on a stove top for soft tortillas? (Guess I should try it myself.)
I hope you get back to me.
Thank you! 🙂
Maya | Wholesome Yum
0Hi Lizzy, You can skip the spices if you want to, but the cheese is a must for consistency. I haven’t tried this recipe as soft tortillas, so please let me know how it goes if you try.
Danielle
0Your recipes are amazing! I swear by them all, there is not one thing that I have made from here that I haven’t liked yet. I am on keto and find it really hard to find recipes that are good! So thank you for the great recipes!
Maya | Wholesome Yum
0Thank you, Danielle! That means a lot!
Maru
0Nutrition facts don’t give portion size? Please let me know how many servings are in the recipe or the weight of the serving size. Thanks.
Maya | Wholesome Yum
0Hi Maru, the serving size is on the recipe card. Ten 1.5″ chips are one serving and the recipe makes seven servings.
Michelle
0These came out great! I wanted to bring some along with me when I travel, do I store them in the fridge or can I leave them on the counter in a seal tight bag?
Maya | Wholesome Yum
0Thank you, Michelle! They are fine at room temperature for a couple days, but beyond that it’s best to keep them in the fridge.
Rhianna
0These came out better than I thought they would! I subbed sharp cheddar for mozzarella cause that’s what I had and they were awesome!
Maya | Wholesome Yum
0Thank you, Rhianna! Sharp cheddar sounds great!
Olivia
0I just made these and they are so yummy! Thanks for the great recipe!!
Maya | Wholesome Yum
0Thank you, Olivia!
Cheryl
0Hi! Sounds delicious, I’ve been wanting something like this.
I’m just starting this LC WOE so I’m eager to learn all I can!
Question: What would be good substitutions for vegan eating/if it can be done?!?
Maya | Wholesome Yum
0Hi Cheryl, You could try a flax egg and vegan cheese substitute. I haven’t experimented with this so not sure if it would work. Let me know how it goes!
Heather
0Hi. Thank you for the recipe. I plan on making these when I get home. Did you use packaged, shredded mozzarella?
Maya | Wholesome Yum
0Hi Heather, Yes, I used pre-shredded mozzarella. You can do that or pre-shred it. Just don’t use high-moisture fresh mozzarella.
Julia
0Can you substitute the almond flour for coconut flour? And if so would it be the same amount? Thanks!
Maya | Wholesome Yum
0Hi Julia, coconut flour generally isn’t a good substitute for almond flour so I wouldn’t recommend it for this recipe.
Dawn
0Tried it using Christopher’s suggestions. Just made again following original recipe. Looks AND tastes so good following original recipe. Good with everything that I would eat with a chip or a cracker. Yum!
Maya | Wholesome Yum
0Thank you, Dawn! I’m glad you liked them!
Linda
0Wow, you nailed it! Left out the chile powder and substituted garlic salt for the garlic powder. My husband and I could barely wait until these cooled enough to eat. Will try cheddar next time. Yum!
Maya | Wholesome Yum
0Thank you, Linda! I’m glad they were a hit!
Christopher Goodsell
0I’ve made these several times. Always a hit. I’ve now tweaked the recipe with great results
I add the following
1 extra egg
1/2 cup psyllium powder
1/2 cup shredded Parmesan
1/2 cup water.
I also press them in a tortilla press to get them thinner.
They make great taco shells or tortilla chips. I leave them a little softer for taco shells. So light and crispy!!!
Maya | Wholesome Yum
0Thank you, Christopher! I’ll have to try your version sometime!
Susan
0Christopher – what changes did your ingredients make to the original recipe?
manuela anaya
0Are the items you add in your version in addition to all the other items Maya adds? May i ask what the psyllum husk powder ads to the recipe? Better binding? Lightness? Thanks for the variation on recipe.
Felicia
0I’m allergic to almonds—would coconut flour work?
Maya | Wholesome Yum
0Hi Felicia, you can try sunflower seed flour or golden flaxseed meal instead of the almond flour. Let me know how it goes!
Heather
0I made theses for the first time today and did not have mozzarella so I used a good parmesean. I also used a half teaspoon of physillium husk powder. My cheese was cooked to long too but came out fine. I LOVE your recipes!!I
Julie
0I just made these to go with my crustless low carb taco pie. I forgot to buy mozzarella cheese so had to use sharp cheddar instead. Mine look just like yours but ended up tasting just like Cheese Nips, same texture even, which is not necessarily a bad thing. I wonder if they would have tasted more like a tortilla chip if I I would have used the mozzarella? Either way, not a fail, they were pretty good.
Maya | Wholesome Yum
0I’m glad the cheddar worked for you, I’ll have to try that next time!
Mary S
0Looks delicious–found some shredded Monterey Jack the other day; might use that.
Maya | Wholesome Yum
0Sounds delicious, let me know how they turn out!
Cheryl
0Has anyone tried a substitution for the cheese, like an additional egg?
Maya | Wholesome Yum
0Hi Cheryl, I haven’t tried that but let me know how it goes if you do!
Theresa Sambrano
0I proclaim you as my LC Guru!
I started my recipe search about a month ago. I was seeking and have collected LC/LowSugar recipes to make when my sister visits; she is diabetic. On that journey, although I am not diabetic, I do have some pounds to lose and more importantly, have begun to notice the amount of refined carbs IN MY DIET that I CAN get rid of!
So, I have decided to start a LC plan for myself but wanted to “arm” myself with recipes such as these chips because I know my weaknesses! Further, your site has given me such inspiration to try and even modify my own recipes such as my holiday toffee!
Thanks again, and wish me luck!
Theresa
Maya | Wholesome Yum
0Thank you, Theresa! I’m so glad you like my recipes and I wish you so much luck on your low carb journey. Let me know how your holiday toffee turns out!
Jean McCall
0I buy Mission brand tortillas with 3 net grams of carbs and cut the with kitchen scissors and bake till crispy. EASY PEASY.
Maya | Wholesome Yum
0Hi Jean, Thank you for sharing this option, but there are several reasons I don’t use this method. Store bought low carb tortillas are made with wheat, modified food starch and soy, all of which I prefer to avoid. Of course, it comes down to personal preference.
Susan
0Yes JC, if you try the flaxseed meal please let us know how they turn out.
JC
0Wonderful…anyway to make it nut free?
Maya | Wholesome Yum
0Hi JC, You can try sunflower seed flour or golden flaxseed meal instead of the almond flour. Let me know how it goes!
Reena Chang
0Can I use coconut flour instead?
Maya | Wholesome Yum
0Hi Reena, No, coconut flour would not work the same way here. You could try ground sunflower seeds if you want them to be nut-free.
mrskinnypants
0I’d pretty much given up chip on low carb. These look very tempting though. I wish someone would start bagging & selling these! Great recipe, Maya.
Maya | Wholesome Yum
0Thank you! I agree, it would be awesome to buy these pre-made!