Low-carb tortilla chips are a great alternative to regular tortilla chips which is perfect for those on the Keto diet. If you have a chip craving then these homemade tortilla chips should be your go-to snack. These homemade keto tortilla chips are made with simple ingredients and the good news is this is such an easy recipe that even the kiddos can help make these low-carb chips.
These low carb tortilla chips are a staple in my household. We ate these up so fast there was no saving for later. I usually served these with our favorite dips like my favorite salsa or guacamole.
That's when I discovered low-carb tortilla chips. These are a great alternative for those who still want to indulge in their chip cravings without having to worry about their carb intake. Low-carb tortilla chips are usually made from almond or coconut flour, making them gluten-free and a great low-carb snack.
But why buy expensive low-carb tortilla chips from the grocery store when you can easily make these delicious chips at home? You can even not cut these into triangles and use them as low carb tortillas.
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Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Mozzarella cheese
- Almond flour
- Psyllium husk or Psyllium husk powder
- Salt and Black Pepper
- Paprika
- Onion powder
- Granulated garlic or Garlic Powder
See recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
Melt the mozzarella cheese in the microwave for 1 ½ - 2 min
Add the almond flour, psyllium husk, and all of the spices. Stir until combined, then knead until you have a smooth ball of dough.
Roll out between 2 sheets of baking/parchment. The thinner you roll it out, the crispier your tortilla chips will turn out.
Cut into triangles and lay in a single layer on Parchment Paper so the tortilla chips don't touch. Bake at 360 Degrees for 8-10 minutes or until golden brown on the edges. Baking time will depend on the thickness of your tortilla chips.
Variations and Substitutions
- Dairy-free - substitute the mozzarella cheese with a dairy-free alternative like vegan cheese or nutritional yeast flakes
- Favorite Seasonings -Experiment with different spices and herbs like garlic powder, onion powder, or dried oregano to add more flavor to your tortilla chips
- Spicy - add some chili powder or cayenne pepper to the dough mixture.
Equipment
- Rolling Pin
- sheets of parchment paper
- Pizza Cutter (optional but it makes it easier or use a sharp knife)
- Baking Sheet
- Bowl
Storage
Storage: Store in a Ziploc bag
Pro Tips
- These tortilla chips are perfect for dipping in guacamole, salsa, or queso dip. They also go well with a side of fresh pico de gallo and sour cream. Serve these at your next party or game night for a delicious and healthy snack option.
- Don't be afraid to get creative with seasonings and toppings - try sprinkling them with some parmesan cheese or dipping them in hummus for a Mediterranean twist.
- Make some nachos with this keto tortilla chip recipe.
- To reheat leftover tortilla chips, simply pop them in the oven at 350 degrees for a few minutes until they are crisp again.
- Make sure to roll out the dough evenly so that all of the tortilla chips are cooked evenly
- Don't overcrowd the baking sheet - give each chip enough space so they can crisp up evenly.
- Let them cool to room temperature before serving - this will allow them to crisp up even more and prevent them from becoming soggy.
FAQ
Absolutely! Using an Air Fryer is a great alternative to baking your tortilla chips in the oven. Simply spray the tortillas with Olive oil or avocado oil, season as desired, and place them in the Air Fryer basket for about 5-7 minutes at 375°F until they are crisp. You may need to do this in batches depending on the size of your Air Fryer.
Yes, you can make these chips ahead of time. Once they have cooled completely, store them in an airtight container or bag for up to a week. They may lose some crispiness over time.
Recipe Card
Low-carb tortilla chips
Equipment
- Rolling Pin
- sheets of parchment paper
- Pizza Cutter (optional but it makes it easier or use a sharp knife)
- baking sheet
- Bowl
Ingredients
- 2 cups pre-shredded mozzarella
- ¾ cup almond flour
- 2 tablespoon psyllium husk or 2 teaspoon psyllium husk powder
- pinch salt and Black Pepper
- ¼ Paprika
- ¼ Onion powder
- ¼ teaspoon Granulated garlic or Garlic Powder
Instructions
- Melt the mozzarella cheese in the microwave for 1 ½ - 2 min
- Add the almond flour, psyllium husk, and all of the spices. Stir until combined, then knead until you have a smooth ball of dough.
- Roll out between 2 sheets of baking/parchment. The thinner you roll it out, the crispier your tortilla chips will turn out.
- Cut into triangles and lay in a single layer on Parchment Paper so the tortilla chips don't touch.
- Bake at 360 Degrees for 8-10 minutes or until golden brown on the edges. Baking time will depend on the thickness of your tortilla chips.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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