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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Prep 10 minutes

Cook 10 minutes

Total 20 minutes

Author Maya Krampf from WholesomeYum.com

Servings:

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Ingredients

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.

Serving size: 10 1.5" chips

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 220

Fat 18g

Protein 10g

Total Carbs 8g

Net Carbs 4g

Fiber 4g

Sugar 1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.