This is a delicious low‐carb version of your favorite keto tortilla chips! You only need 2 components to make these keto tortilla chips that will be ready in just a few minutes.
These truly make for the perfect salty appetizer.
We all love classic snacks such as potato chips, pretzels, and tasty tortilla chips.
Being on a keto diet doesn't mean you have to give up your favorites, just make your own!
You might have noticed that most tortilla chip recipes require pita bread, but this one is different; it uses keto flatbread instead.
Are Tortilla Chips Keto?
Most tortilla chip recipes include ingredients like flour and corn, which are not considered keto.
You can find low‐carb chips at the store, such as Quest Tortilla Chips, but these are still not fully keto.
This recipe gives you the perfect texture and crunch for your homemade tortilla chips, and you can make them taste just like Doritos.
They’re best dipped in salsa, guacamole, or enjoyed as a quick snack on their own. I even like incorporating them into nachos, they’re no different from classic nachos.
What You'll Need for Keto Tortilla Chips
- Almond Flour: Blanched almond flour is best; it’s the secret to the chips’ crunchiness and airiness. Using almond meal may cause them to fall to bits.
- Mozzarella Cheese: Use pre‐grated cheese or grate it freshly at home. Try not to use higher‐fat cheeses such as cheddar or “tasty” cheese to avoid an oily coating.
- Spices of Your Liking: Any seasonings you prefer, such as pepper, paprika, and salt.
How to Make Keto Tortilla Chips
First, place your almond flour in a bowl and mix in any spices you choose. Microwave the mozzarella for no more than 2 minutes, then mix it into the flour until a dough forms. Lay a sheet of parchment paper on your counter, transfer the dough onto it, and gently press it down. Cover with another sheet of parchment paper and use a rolling pin to flatten the dough until it is ¼ inch thick. Slice into small triangles using a pizza cutter or a knife. Transfer the pieces to a baking pan lined with parchment paper and bake until the edges are toasted, about 12 to 15 minutes. Let the chips fully cool in the pan before eating.
Why Are My Chips Soft?
If not baked long enough, low‐carb chips tend to come out soft because they cook differently than pita bread chips.
They can also be soft if not flattened properly, the dough should be no thicker than ⅙ inch.
Can I Use Vegan Cheese?
These don’t turn out as well with vegan cheese, so I would advise sticking with the classic recipe.
If you can find a brand of vegan cheese that melts like mozzarella, you can surely give it a try.
Can I Use an Air Fryer?
Absolutely! To do so, arrange your tortilla chips in the air fryer basket in batches to avoid stacking.
Toast at 350°F for 8 to 10 minutes, then remove and allow them to fully cool.
Flavor Variations
- Nacho Cheese: Substitute ¼ cup of mozzarella with Colby cheese or pepper jack.
- Cool Ranch: Use onion powder, a dash of salt, and garlic powder.
- Spicy Nachos: Mix some cayenne pepper into the dough, then toss the baked chips in a combination of sea salt and paprika.
- Black Pepper and Lime: Add a bit of lime juice into the dough and some lemon pepper seasoning.
- Cinnamon Sugar Pita Chips: Add erythritol or monk fruit sweetener to the dough along with cinnamon. Once toasted, sprinkle more cinnamon on the chips.
How to Store Keto Chips
Keep them at room temperature in an airtight container, which will keep them good for a week or more.
Storing them in the freezer or fridge will cause them to lose their crisp.
There's nothing like these 2-ingredient keto tortilla chips as an appetizer or a light snack with a dip.
CRAVING MORE RECIPES?
- Easy Cheesy Baked Tortellini (With Meat Sauce)
- Lazy Enchiladas (Made with Tortilla Chips)
- Sloppy Joe French Bread Slices
Keto Tortilla Chips Recipe
Ingredients
- 1 cup of almond flour blanched
- 2 cups of grated mozzarella*
- 1 teaspoon of seasonings such as paprika and pepper.
Instructions
- Preheat your oven to 180°C/350°F. Line your baking pan with parchment paper.
- Place the almond flour in a bowl and set aside. In a separate bowl, microwave your mozzarella for 1 to 2 minutes until melted.
- Mix the cheese into the almond flour to form a consistent dough.
- Lay out a sheet of parchment paper on your counter, transfer the dough onto it, and gently press it down. Cover with another sheet of parchment paper and use a rolling pin to flatten the dough until it is ⅙-inch thick.
- Cut the dough into triangles using a knife or pizza cutter and arrange them on the prepared baking pan.
- Bake until crispy, about 12 to 15 minutes. Remove the pan from the oven and allow the chips to fully cool.
Notes
- I recommend not using a different kind of cheese, stick with classic mozzarella.
- Store the chips at room temperature in an airtight container.
Nutrition
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @1MFoodie & @1MFoodieOfficial on Instagram!
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