Friends, we’ve gathered here today to discuss a very important topic: Low carb tortilla chips.
I remember the days before going low carb where I would bury myself in a bowl of simple carbs like tortilla chips and salsa…
When I took the low carb plunge for my health, I knew that I would have to part ways with some of my oldest and dearest friends (good-bye white bread, I’ll miss you!).
But low-carb warriors, I’m here today to tell you that tortilla chips, or at least this version of them, can officially be welcomed back into your low carb meal plan.
They work perfectly with low carb meals – as a vehicle for your favorite dip, or even as a protein packed low carb snacks on the go!
I’ve been tinkering with this low carb tortilla chips recipe for a while now and it’s finally ready to be revealed to the masses.
It was important to me to create low carb tortilla chips that had all the attributes of a real tortilla chip…
It needed to have that crunch, that slight saltiness, that dip-ability that I was craving!
Sure, we’ve all achieved that with veggie chips and low carb seed crackers – but when you want something a little less, shall I say, healthy — you really just want a tortilla chip!
Recipe after recipe kept coming out like a low carb crackers.
Don’t get me wrong, I ate all these mistakes (and they were delicious!), but they just weren’t giving me the tortilla chip experience I was looking for!
I quickly learned to get the low carb tortilla chips I was looking for, it’s all about the cheese.
As with many things in life, I found that cheese was the solution to my problem.
Lots of people are surprised to learn that carbs in cheese are relatively low and most cheeses fall into that good, complex carbohydrates category.
The inclusion of cheese in my recipes gives them the crunch I’m often craving, however I added a few additions so they didn’t come out just like the parmesan crisps we all know and love.
In this recipe, I use mozzarella cheese.
If mozzarella isn’t your cheese of choice, feel free to substitute, but beware, you need to ensure that the cheese you use is melt-able!
I tried this recipe with parmesan and since parm is a stubborn cheese who doesn’t like to melt, I didn’t get the same results.
Low carb tortilla chips ingredients
My default low carb flour is almond flour.
Almond flour nutrition is perfect for low carb recipes as it’s low in carbs and has similar baking properties to traditional flour.
If you’re interested in how to make almond flour, it’s super easy…
Or, you can grab a bag online – (I haven’t done an official price comparison, but I honestly think it may be cheaper to buy premade flour.)
I use almond flour daily over here… everything from this low carb bread recipe to this ketogenic tortilla recipe. It’s a low carb kitchen staple!
Tools for Making Low Carb Chips and Crackers
Baking, unlike cooking, calls for a precision that, to be honest, is a struggle for me.
I found the best way to ease the discomfort of this much-needed precision is to use the proper kitchen tools.
Here are some things that help me along the way:
Silpat vs. Parchment
A Silpat is a non-stick, reusable baking mat.
You never need to grease it and it can be used again and again which reduces environmental waste.
I use it to prepare most of low carb recipes. Especially low carb snacks like low carb tortillas, low carb chips and low carb crackers. (Yes in my photos I show parchment paper, but that’s only because it’s so much prettier!)
You can use parchment paper for this recipe, but I found investing in a low cost Silpat will ultimately save you a lot time and headache.
Double Boiler
You can buy a fancy double boiler, and trust me, it’s not a bad investment to make especially if you are into baking, but if you don’t have one on hand or aren’t ready to buy one, you can do what I did, and just make your own!
I use a small pot and a glass bowl on top.
You can simply fill the pot with water, leaving a few inches between the water line and bottom of the bowl. Remember: This will get super-hot once you boil the water and steam will try to escape from the sides, so use caution (I use a hot pad).
Cutting the Dough
Although traditional pizza isn’t at the top of our low carb food list, the pizza cutter is a crazy useful tool!
I use it to make all sorts of low carb chips, low carb pizza crust, even some low carb cookie recipes.
For this specific recipe, a pizza cutter helps to create the traditional triangle shape of tortilla chip. You can also use a knife to achieve this look, just be careful!
If you’re looking to spice up your chip shape, try using cookie cutters. I find metal rimmed cookie cutters work the best to cut the whole way through the dough.
Flavor You Chips
Consider the spice pallet you’d like to use for your low carb tortilla chips.
In this recipe, I kept the spices mellow by using only a teaspoon each of cumin and garlic – I’m all about the dip when it comes to tortilla chips.
But if you are feeling adventurous or craving a certain spice, feel free to add in the flavor that suits your tastes! Here are some different variations I’ve tried:
- BBQ (I use this combo to make delicious Eggplant Chips) Stevia, Paprika, Chili Powder, Garlic Powder, Salt and Pepper
- Rosemary + Garlic (I use this combo to make my favorite Beet Chips) Rosemary, Garlic, Salt and Pepper
- Sea Salt (I use this combo to make Plantain Chips) Just sea salt
- Curry (I use this combo to make Parsnip Chips) Smoked Paprika, Garam Marsala, Garlic Powder, Salt and Pepper
- Cilantro Lime (I use this combo to make Yucca Chips) Cilantro, Lime Juiced, Lime Zest, Salt and Pepper
keto tortilla chips recipe Tips
I suggest lining up all your equipment and ingredients before you begin. This way, you won’t need to worry about burning the cheese while you look for a spatula and other annoyances.
Another important, in fact potentially the most important tip for getting the “crisps” factor going is your baking process.
It can be a little finicky, especially with the wide variety of ovens out there.
But in order to really achieve that loveable crunch to your chip, you’ve gotta dry them out from the inside, which I do by leaving the chips in the oven once it has turned off.
Low carb tortilla chips store bought
Alright, maybe after reading all this you’re over it and just wanna buy some premade stuff. I get it.
As far as store bought low carb tortilla chips Trader Joe’s has a few options, but I’d consider them more of a chip than tortilla chip.
You might also want to check out the low carb tortilla chips Walmart sells – or grab some low carb tortillas from there an “chip” them yourself.
I may be biased but, I do think this recipe is way better…
Sure, you can grab a bag of the low carb tortilla chips Kroger sells – but this recipe is fool proof, delicious, and probably lower in carbs than anything you’ll find at a store!
Low Carb Tortilla Chips Recipe
Usual when we think about low carb foods, we don’t think tortilla chips, but this recipe is changing the game.
Next time you sit down to enjoy some low carb Mexican food, or even just looking for low carb snack ideas, throw a few of these on the table. They’re sure to be a crowd pleaser 🙂
…Plus you’ll have bragging rights for being able to create low carb chips keto folks can eat too! Let me know what you think in the comments below!
Low Carb Tortilla Chips
Ingredients
- 2 Cups Mozzarella
- 1 Cup Almond Flour
- ½ Teaspoon Salt
- 1 Teaspoon Garlic (optional)
- 1 Teaspoon Cumin (optional)
Instructions
- Preheat oven to 350.
- Prep your work areas— You'll need a double boiler (I use a small pot with water and a glass bowl on top), baking sheet, 2 piece of parchment paper or 2 silpats, rolling pin, rubber spatula and something to cut chips (I used a pizza cutter)— see notes above for recommendations.
- Bring water in pot to a boil.
- In the bowl of your double boiler, place all ingredients and stir until combined. Be careful when stirring these ingredients as the bowl will be hot, I use a hot pad.
- Continue to stir as the cheese begins to melt. The cheese will morph into a dough-like ball.
- Once everything has combined, and the cheese has completely melted, remove the dough and place it in a ball on the parchment or a silpat. Allow this to cool, until it’s an ok temperature to work with— I waited about 10 minutes.
- Place the second piece of parchment or silpat on top of the cheese-dough. Using a rolling pin, roll the dough into a long rectangle that will fit on your baking sheet. Roll the dough as thinly and evenly as possible— this will ensure a crunchy chip.
- Remove the top parchment or silpat. Cut the dough into chip shape of your choice, making sure you pierce the dough completely. I used a pizza cutter long-ways, then a 90 degree angle in both directions to get the tortilla chip shape.
- Place on a pan and into the oven. Cook the chips for 14-16 minutes, or until the cheese browns on the edges— you don’t want it to burn, but the browner the more crispy the chip.
- Let the chips cool and enjoy!
Notes
Nutrition
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blod is strictly prohibited.
Zerna
I love how you provide substitutions with your recipes! I can’t wait to try this recipe. Can I substitute the almond flour for coconut flour? 1 to 1 ratio? Thank you!!
Lindsey
Hi Zerna! I wouldn’t recommend swapping coconut flour with almond flour, as coconut flour is so dry and typically requires a few additional ingredients. You can use almond meal!😊