Living a low carb lifestyle doesn’t mean tortilla chips are banned from your low carb meal plan, just make your own low carb tortilla chips for an equally as delicious treat!
This low carb chips recipe makes great tasting, slightly salty tortilla chips that’re actually crispy! In fact, I prefer this recipe to the traditional one. I mean, sometimes you just want to enjoy that salty, crunchy goodness of a tortilla chip! And these incredibly tasty almond flour tortilla chips are great for just that! They’re a great addition to your low carb food list, and they’re the perfect vehicle for any dip!
So, let’s dive right in and see what these incredible low carb tortilla chips are all about!
How to Make Low Carb Tortilla Chips
These fantabulous low carb tortilla chips are made from almond flour and mozzarella cheese for a flavor profile that’s just off the charts delicious. They’re waaay better than buying the low carb tortilla chips Trader Joe’s sells, because you gave full control of the ingredients in them, their shape, and how crispy you make ’em.
Low carb tortilla chips are a great addition to your low carb recipes, as you can spruce up so many other low carb foods with them — think low carb taco salad or low carb taco soup to name a few! With this low carb tortillas recipe, your low carb meals will never be bland or boring again!
This recipe uses low carb flour (almond flour to be exact) which is a tasty gluten free alternative. However, gluten is a binder that holds ingredients together, and as amazing as almond flour is, it lacking binding capabilities. To remedy this, we’ll toss in some mozzarella to hold our low carb tortilla chips into little bite sized pieces of perfect!
Here’s how your new favorite treats come together:
Using the microwave or a double boiler, melt the cheese in a heatsafe bowl.
Stir/knead in the almond flour and seasoning until a well combined dough ball forms. Place dough ball on parchment paper and allow it to cool to a manageable temperature.
Place a second sheet of parchment paper on top of the dough ball. Roll dough into a long rectangle with a rolling pin until it is about ¼” thick.
Remove the top sheet of parchment and cut dough into chip shapes with a pizza cutter. Place the cut chips on a sheetpan and into you preheated oven on 350 degrees. Bake chips for 14-16 minutes or until the cheese browns on the edges.
Pro Tip: The browner the chips are, the crispier they’ll be. Getting that crunch we all love without burning your chips may be best achieved by letting them cool in the oven but please keep in mind that temperatures and cooling times will vary with individual appliance.
Cool chips and enjoy (or serve)!
Just like that, your chips are ready for snacking! If you check out the low carb tortilla chips Walmart sells or the low carb tortilla chips Kroger sells, the ingredient list will be extensive and full of additives — which is one of the many reasons why I prefer this recipe!
Save Your Favorite Recipes!
Create an account and save all your favorite recipes for easy access!Keto Tortilla Chips Variations
There’s really no limit to the number of ways you can enjoy these scrumptious keto tortilla chips. The key ingredient in keto tortillas is the cheese. Rich, melty cheese sends your taste buds into overdrive and gives your keto tortilla chips that light, crispy texture that you crave.
So, if mozzarella isn’t your thing then choose a different cheese, as long as it’s one that melts well. Cheeses like parmesan that don’t melt well, will have to be reserved for toppings on your favorite keto snacks.
You can also mix in various spices — low carb taco seasoning anyone?
Storing Your Low Carb Chips
Use these scrumptious, crispy low carb chips to put low carb Mexican food back on your menu rotation! And don’t give it a second thought, because they’re so simple to make and storing them is easy! They’ll keep in the fridge in an airtight container for a few days.
Dips for These Keto Chips
Keto chips make saying ‘yes’ okay again! They make some incredible keto nachos and low carb appetizers when you’re entertaining. Serve them with these dips for guaranteed fantastic reviews from your guests:
- Guacamole
- Veggie dip
- Pico de Gallo
- Avocado sauce
Using These No Carb Chips for Meals
Making no carb chips is tons of fun, and you get to eat the spoils! These low carb tortilla chips make awesome keto appetizers and low carb snack ideas. They also make fantastic low carb snacks on the go, too. Besides, low carb meal prep is a breeze with this recipe.
Open up your entire low carb menu with these crunchy, flavor-packed low carb tortilla chips.
- Keto taco salad
- Low carb nachos
- Garnish Mexican soups
- Low carb quiche
- Make a Mexican low carb pizza that’ll have the family running to the table!
- Create a low carb taco salad that’ll knock your socks off
- Cut large chips for a tantalizing tostada you won’t have to sweat!
Are These Paleo Tortilla Chips?
Unfortunately, the cheese means that these are not paleo tortilla chips. BUT, you can use my low carb crackers recipe and cut them into tortilla chips shapes. Paleo tortilla chips are a little harder to come by but not impossible if you know where to look!
Low Carb Tortilla Chips Recipe
Low carb tortilla chips make it easy to enjoy the foods you love on a healthy meal plan. You don’t have to break up with chips! You just need to know how to make them, and now you do!
This recipe is so simple and the low carb tortilla chips are truly amazing. That salty, crunchy goodness can be enjoyed all by itself, with other foods or it can make the perfect vehicle for your favorite dip. You’re going to LOVE this recipe but don’t take my word for it. Give it a try and let me know what you think in the comments below! Enjoyyy!
Low Carb Tortilla Chips
Ingredients
- 2 Cups Mozzarella
- 1 Cup Almond Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Garlic (optional)
- 1 Teaspoon Cumin (optional)
Instructions
- Preheat oven to 350.
- In a heatsafe bowl, melt the cheese — this can be done either using a double boiler or in the microwave.
- Stir/knead in the almond flour and seasoning — the “dough” will form into a ball.
- Place the ball on a sheet of parchment paper, and allow it to cool to a manageable temperature.
- Place a second sheet of parchment on top of the dough, and use a rolling pin to roll the dough into a long rectangle that’s about ¼” thick.
- Remove the top piece of parchment, and cut the dough into chip shapes using a pizza cutter.
- Place the cut chips 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 crisp the chip will be.
- 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!😊