Keto Tortilla Chips

With just two foundational ingredients, these Keto-friendly chips are so easy to make! Crispy and salty, they're just what I crave when 3pm snack time rolls around. I seasoned mine with chili and garlic powder, but you can keep it simple with salt and pepper or use any of your favorite seasonings. Serve it alongside our ultimate guacamole or Buffalo chicken dip. Or take things in a completely different direction and make 'em sweet! Sprinkle these with cinnamon-sugar before baking, then dunk in Keto hot chocolate or use as a garnish for Keto ice cream!

What People Are Saying:
"Just started on keto and was looking for a low carb chip substitute and these are great!" – Morgan

"These are the best! I am so glad to have found this recipe. Super easy to make and very yummy!" - GoldRadio

What Is A Keto Tortilla Chip?

Keto tortilla chips are a low-carb, high-fat take on traditional tortilla chips, designed for followers of a ketogenic diet. In place of corn, the tortilla chips are built around a low-carb flour, such as almond flour, bound together with melted cheese. Rolled out, cut, and baked until crisp, they offer many of the pleasures of tortilla chips and are great for dipping in salsa or guacamole.

How To Make Keto Tortilla Chips

INGREDIENTS

• Mozzarella: Save your Buffalo mozzarella, your burrata for another day. Today, only bog-standard low-moisture shredded mozz will do. Why? (1) Because it's ace at providing the crisp, tortilla-like texture we're after; and (2) because, melted, it binds the almond flour in something remarkably dough-like.
• Almond Flour: This keto favorite is low in carbs, high in (good) fats. Here it serves as our base ingredient, while delivering a quiet nuttiness to every bite.
  
• Garlic Powder: Gives the chips a savory quality and an alluring aroma. Powder gets the over fresh garlic here because it blends into the dough so evenly without adding additional moisture that could compromise the chips' crispiness.
• Chili Powder: Gives the chips a piquant edge that keeps you coming back for more.

STEP-BY-STEP INSTRUCTIONS

Our first task: Melt some mozzarella. Just add the mozz to a microwave-safe medium bowl and microwave in 30 second increments, stirring between each, until melted. Should take about 90 seconds in all, but microwaves vary widely in power.

Add the almond flour, salt, and spices; season with black pepper.

Add the almond flour. If the cheese is still very hot, let it cool slightly, then get in there and knead the mixture by hand until a smooth dough forms.

Shape the dough into a ball and place, sandwiched between sheets of parchment paper, on a work surface. Roll out the dough into an 1/8"-thick rectangle; it's better to err on the thin side so the chips bake up nice and crisp.

Gently peel away the top sheet of parchment and cut the dough into triangles. A pizza cutter is ideal for this, but a sharp chef's knife works well too.

Divide the chips between two parchment-lined baking sheets and bake at 350° until golden around the edges and starting to crisp, 12 to 14 minutes; the chips will continue to crisp as they cool. Transfer the chips to a wire rack, season with salt, and let cool completely.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• How to get the crunchiest keto tortilla chips: For best crunch, roll out the dough thinly and evenly—1/8" thick is what you're after. Once the tortilla chips are out of the oven, transfer them to a wire rack to cool. A wire rack allows air to circulate around the chips, so there's no moisture trapped underneath.

Storage

Transfer the chips to an airtight container and store at room temperature for up to 1 week.