These homemade Keto Tortilla Chips are low-carb, gluten-free, and full of flavor.
There’s something downright magical about a chip with just the right amount of crunch—one that snaps between your teeth and scoops up salsa like it was born for the job. Now, if you’re livin’ the low-carb and keto life like I am, you’ve probably missed that kind of crunch desperately.
Well, pull up a kitchen stool, dear readers, because these homemade keto tortilla chips are about to change the snack game for you! Made with almond flour and melted mozzarella, these golden triangles don’t just imitate the crunch of a traditional chip—they go toe-to-toe with any authentic tortilla chip.
And the best part? You can flavor them however you like: smoky paprika, a hit of garlic powder, maybe a little black pepper if you’re feeling bold. They’re crispy, savory, and oh-so-satisfying, especially when dipped into fresh guac or your favorite salsa.
Why you’ll love these keto tortilla chips
Now, I know a chip is just a chip until it’s dipped, but these are the kind of chips you’ll be snacking on straight off the tray. They bake up golden and beautifully puffed, with that crispness you’d swear came from a deep fryer. Of course, you can dunk these babies in queso or use them to scoop up a chunky salsa.
I love making a batch of these when I’m entertaining friends or whipping up a taco night for clients. To me, nothing tastes better than taking a fresh, hot tortilla chip right from the oven and dipping it into that cool, red, spicy salsa!
These chips are great for layering at the bottom of a delicious keto taco salad piled high with shredded chicken, cheese, onions, salsa, and a good drizzle of full-fat ranch dressing. I’m drooling just thinking about it!
How do I store leftovers?
Once they’re completely cooled, store these keto tortilla chips in an airtight container at room temperature. They’ll stay crisp for up to 4 days, though good luck making them last that long! If they soften a bit, just pop them back in the oven for 3–4 minutes at 325°F to refresh that crunch.
Similar recipes to try
If you’re taking the time to make homemade keto tortilla chips, then there’s nothing better to dunk them into than this Keto Queso—a velvety blend of cheddar, cream cheese, tomatoes, and green chiles that melts down into the kind of dip you’ll want to eat with a spoon. It’s rich, spicy, and just plain perfect for scooping.
Or, if you’re craving other keto snacks that bring all the flavor of their non-keto counterparts, don’t miss these Keto Jalapeño Poppers. For something bite-sized but bold, these yummy Buffalo Chicken Meatballs hit that sweet spot of tangy heat and savory satisfaction. They’re the kind of cocktail meatball you won’t be able to resist. You know, the ones you want to eat 18 of when no one’s looking!
Keto Tortilla Chips
Ingredients
- 1 cup super-fine almond flour made from blanched whole almonds
- 1 teaspoon seasoning of choice such as finely ground black pepper, nutritional yeast, paprika, or garlic powder
- 1/2 teaspoon Himalayan salt plus a pinch for after baking
- 2 cups shredded low-moisture mozzarella cheese
Instructions
- Preheat the oven to 350°F
- Whisk the almond flour with your seasonings of choice and the salt in a large bowl.
- Place the mozzarella cheese in a microwave-safe bowl and microwave in 30-second intervals, until melted, 1 to 2 minutes, depending on your microwave.
- Add the melted mozzarella to the bowl with the almond flour and stir until well combined.
- Knead the dough using your hands until it's smooth.
- Place the dough between two sheets of parchment paper and roll it out into a rectangle.
- Cut the dough into small triangular shapes using a knife or pizza cutter.
- Arrange the keto tortilla chips in an even layer on a prepared baking sheet and bake until the chips are golden and crispy, 12 to 15 minutes. The color is the best indicator; if the keto tortilla chips are golden, they are ready!
- Set aside to cool and season with a pinch of Himalayan salt. The chips will continue to crisp up as they cool.
Leave a Comment