This 5 ingredient keto tortilla chips recipes makes LEGIT crispy chips!
Crunchy and perfect for dipping, low carb chips have never tasted better! There’s no need to give up the best part of Mexican food when it’s easy to whip up low carb recipes like this one…
I’ll show you how to make a fried and baked version — both are delicious and PERFECT to serve alongside some pico, salsa or (my fave!) guacamole for low carb snacks.
Let’s get cooking!
Looking for more keto appetizers? Check out my keto nachos, keto crackers, or my parmesan crisps.
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What I Love About This Low Carb Tortilla Chips Recipe
This keto tortilla chips recipe can be served with dips or can be added to low carb meals for a nice, satisfying crunch. Seriously — there’s no way to go wrong with them!
I might be a little biased, but I think these are the BEST low carb tortilla chips because:
- They only take 35 minutes to make
- Just 5 ingredients
- No cheese added! Most recipes for low carb tortilla chips are 100% cheese, which (in my opinion) makes them weird to use for nachos or to dip in nacho cheese sauce.
- They’re perfect for snacking and meal prep
Almond Flour Tortilla Chips Recipe Notes
To make these low carb tortilla chips, we’ll use my (awesome!) keto tortillas recipe and modify the cooking method. Here’s what you need to know:
Ingredient Notes
Almond Flour – Using a fine-grained almond flour will give you the most flour-like texture — I prefer Bob’s Red Mill, Trader Joe’s or Costco brands for this.
Almond flour is an amazing flour substitute, but since it’s gluten-free, it’s lacking the natural binding abilities of gluten (the protein found in wheat flour) which is why we add…
Xanthan Gum – This is the “glue” that keeps our tortilla chips together! I know it seems like a “skippable” ingredient since it’s use in such small quantities, but leaving this ingredient out would prevent our tortillas from sticking together.
Water – You’ll want to adjust the amount of water you add based on the consistency of the dough, which will vary depending on the size of your egg. You want the dough to form into a ball without crumbling. Between 2-4 teaspoons should do the trick!
Tools To Make
The tools you’ll need to make these keto tortilla chips will vary, depending on the cooking method you use:
- Parchment paper to sandwich the dough for clean rolling.
- Rolling pin to get our crackers nice and thin – the dough should just be transparent.
- Pizza cutter for cutting the chips.
- Large skillet for the fried variation.
- Tongs to flip the chips in our fried variation.
- Baking pan you’ll want this for the fried and baked variation.
Storing Tips
Stash your low carb chips in an airtight container in the fridge — I usually stash them in a resealable bag with all the air removed, or check out this nifty how-to for preventing your chips from getting stale!
Serving Recommendations
We can’t get enough of these low carb appetizers! Here are a few ways we LOVE to serve them:
- To dip into salsa, guacamole, pico, OR! low carb nacho cheese.
- As low carb nachos! Simple sprinkle with your favorite toppings and cheese, then bake in the oven until the cheese just melts.
- As a crunchy topping for soups and salads, such as keto taco soup or keto taco salad.
Recipe Variations
Looking for something a little different? Here are a few ideas to try:
- Cover the chips in your seasoning of choice. Keto taco seasoning is a delicious option, as is nutritional yeast for a cheesy take, or lime zest and salt.
- Make a sweet version like “churro chips” by sprinkling them in erythritol and cinnamon (skip the salt topping).
- Make this recipe with cheese instead of the ingredients below. Now, I know this suggestion is for a totally different recipe, but I know some of you may prefer this, so I wanted to throw it out there. Use my cheese crackers recipe and cut the “dough” into triangle shapes instead.
Previous version of this recipe
(NOTE: this recipe has since been updated, and in our opinion upgraded! But if you’re looking for the old version, here it is):
Ingredients: 2 Cups Mozzarella, 1 Cup Almond Flour, 1/2 Teaspoon Salt, 1 Teaspoon Garlic, (optional), 1 Teaspoon Cumin, (optional)
Instructions:
- Melt ingredients together using a double boiler (or in the microwave). Stir to completely combine.
- Place “dough on a sheet of parchment. Allow it to cool, until it’s an ok temperature to work with (about 10 minutes). Place a second piece of parchment and use a rolling pin to roll the dough into a long rectangle to fit on your baking sheet. Roll the dough as thinly and evenly as possible— this will ensure a crunchy chip. Remove the top parchment. Cut the dough into preferred chip shape— 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.
More Keto Appetizer Recipes
Can’t get enough keto appetizers?? Me neither! Check out these recipes to curb your cravings:
- Jalapeno Parmesan Crisps
- Flax Seed Crackers
- Garlic Parmesan Wings
- Keto Crab Cakes
- Avocado Deviled Eggs
Keto Tortilla Chips
Print Recipe Pin RecipeIngredients
- 1 1/4 Cup Almond Flour
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Xanthan Gum
- 1 Tablespoon Baking Powder
- 1 Egg whole
- 2 Teaspoons Apple Cider Vinegar
- 2 Teaspoons Water
- Frying Oil (see notes below) or Cooking Spray for cooking
Instructions
- Combine dry ingredients in a large bowl.
- Add water (2 teaspoons), whole egg (1), and apple cider vinegar (2 teaspoons). Stir until everything is thoroughly combined. Depending on the size of your egg, you may need to add an additional teaspoon of water -- only do this if the dough doesn't stick together.
- Divide the dough into 3 balls.
- Roll each ball between 2 sheets of parchment paper using a rolling pin until the dough is even and just transparent.
- Cut the chips into triangle shapes.
For Fried Chips:
- Preheat oven to 350 F and prep a large skillet with 1/2" of frying oil over high heat. Place a paper towel on a large plate, and place salt on the side
- Once the oil is hot, drop 4 chips at a time into the oil, and allow them to cook on each side for 3-5 seconds. This will happen quickly, so be ready to flip and remove the chips to the paper towel lined plate.
- While the chips are still hot, sprinkle with salt.
- Repeat these steps until you've fried all the chips.
- Place chips on a cooling rack nestled inside a rimmed baking sheet, and cook in the oven for 8-10 minutes.
- Allow the chips to cool on the cooling rack - they will continue to crisp as they cool!
For Baked Chips:
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Spread chips onto the baking sheet, leaving a little space between each chip.
- Bake for 8 minutes, then flip the chips and bake for another 7 minutes.
- While chips are still hot, spray them with cooking spray, and sprinkle with salt. Allow them to cool on the baking sheet, and enjoy!
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Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Frying Oil should have a high smoke point and mild flavor. Please keep in mind that all oils are low in carbs, but some are considered "healthier" based on polyunsaturated fats. If this is a concern to you, opt for avocado oil, or peanut oil (slightly higher). If not, vegetable or canola are great frying oils. I use peanut oil for frying.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Serving size will vary depending on how you cut your chips. The easiest way to calculate is to divide this recipe into 6 servings -- the nutritional information below is based on 1 of those servings:
