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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.
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.
- 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.
- 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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Tap on the times in the instructions below to start a kitchen timer while you cook.
- 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.
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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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