Easy Keto Tortilla Chips Recipe – good easy crunchy tortilla chips that are suited to a keto diet! Low carb, gluten free, and works great in salsa and dips!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Keto Tortilla Chips Recipe

If you're starting a keto or other low carb diet, this recipe is the go-to for good, crunchy, tastes like the real thing – and they are shockingly easy!

These chips use almond flour and cheese to mimic the texture of a corn tortilla chip – they are crispy, crunchy, and stand up well in salsas and dips, plus make great keto nacho chips.

You can even flavor these chips with salt and pepper, garlic powder, olive oil, cumin, lime juice, lime salt, truffle salt, or any herbs you like!

These keto tortilla chips are based off a fathead dough keto tortilla chip we saw on reddit and modified quite a bit to get the flavor we craved from corn tortilla chips.

It is suited to serving at a party, for dinner, as a snack – or anytime you need something salty and crunchy with a ton of flavor. We hope you enjoy this recipe as much as our family does.

Keto Friendly Chips Ingredients

170 g pre-shredded/grated mozzarella: Acts as the primary binder and provides a chewy texture and cheesy flavor.
85 g almond meal/flour: Offers a low-carb base that gives the chips a crispy texture and nutty taste.
2 tbsp cream cheese: Adds creaminess and helps to bind the ingredients together for a smooth dough.
1 egg: Serves as a binder to hold the ingredients together and contributes to the chip's structure.
Salt to taste: Enhances the overall flavor of the tortilla chips.
1 tsp cumin powder: Adds a warm, earthy flavor that complements the cheesy base.
1 tsp coriander/cilantro powder: Provides a fresh, citrusy note to the seasoning.
Pinch of chili powder: Adds a hint of heat and spice to the chips, balancing the flavors.

How to Make Keto Tortilla Chips

Microwave to mix. Mix the shredded cheese and almond flour in a microwaveable bowl. Add the cream cheese. Microwave on high for 1 minute. Stir well to mix, then microwave on high for another 30 seconds. Remove and stir again.
Add egg & seasonings. Add the egg, salt, and spices. Mix.
Roll out dough. Place the dough between 2 pieces of parchment paper and roll into a thin large rectangle. Remove the top layer of parchment paper.
Bake. Slide the parchment paper with the dough on to a baking sheet or pizza stone and bake at 425 degrees for 12-15 minutes, until browned on the top. Watch closely and flip when browning occurs, oven temperatures can vary wildly. Flip the dough over and brown the other side.
Cut chips. Once cooked, remove from the oven and cut into tortilla chip triangle shapes with a pizza slicer.
Crisp. Bake again at 425 degrees for 3 – 5 minutes until crispy and crunchy.

Low Carb Tortilla Chips Tips and Tricks

These keto tortilla chips are easy, but do require a couple of specific processes. We have a couple easy tips and tricks to make solid crunchy keto chips, every time.

Watch carb counts. Make sure you watch net carbs when making swaps or additions like garlic powders, and other seasonings.

Some seasonings can have sneaky carbs!

Use a microwave to start your dough. We don't actually have a microwave at our house, so we used our stovetop with a nonstick enameled pot to soften the cheese we use as dough. While this works, it was one of the most annoying things to clean out of a pot, ever. It didn't mix as well, and stuck like glue to the pot – but when microwaved, it didn't stick to the bowl at all and was basically mess-free. We don't like to use microwaves (we feel like they don't make food taste as good), but, it helps since you're using it to soften cheese to the point you can form it into a dough.

Bake to crispy. For Keto Nacho Chips, get chips extra crispy, so they hold up to nacho toppings well. Since some ovens can brown quickly, it is best to watch the chips closely as they cook and flip when getting too brown. Keep flipping until crispy for best results.

Keto tortilla chips taste the best when baked well – and a crucial part of baking these chips comes from rolling them out as thin as possible. Since this dough is a bit different than normal doughs, there is a bit of a trick to be able to roll the dough thin enough. Follow our tricks below to make fathead tortilla chips:

Press firmly on the rolling pin to roll dough thin. The thinner the better – it will crisp up more the thinner it is.
Always roll chips out between two pieces of parchment paper.
If you have a tortilla press, use parchment paper to ensure your dough doesn't stick to the press.
We found we wasn't good at getting a thin chip when using a tortilla press, but we don't have a ton of experience with them.

These easy keto tortilla chips get their texture and crunch from baking them twice – once to set so you can cut them into a triangle chip shape, and once to crisp them up for a crunchy keto tortilla chip.

Bake chips on baking sheet lined with parchment paper.

Don't assume brown = burnt. The thinnest parts of these chips can easily brown, thanks to the almond flour. While this might make your chips look overcooked, the brown crunchy bits taste phenomenal, so don't let them worry you too much.

Bake twice. Bake at least twice for crunchy keto chips.

Other Keto Snacks You'll Love

If you love these crunchy keto chips, check out some of our other keto snack recipes:

Easy Keto Microwaveable Chocolate Chip Cookie in a Mug

Easy Keto Ham and Cheese Rolls Recipe

Easy Keto Everything Bagels Recipe

Easy Keto Peanut Butter Cookies

Paleo Garlic Parmesan Zucchini Fries

FAQ's

Our chips aren't crispy; what did we do wrong?

These chips do take a bit of work and care when in the oven – if your chips aren't crispy after baking (and cooling, they do get crunchier when cool), they have not baked long enough. No worry – pop them on a parchment lined baking sheet and continue to cook a bit longer!

Our dough is sticky – how can we fix it?

This dough will be stickier than many doughs since we are using non traditional flours. Roll out the dough in parchment paper for best results – but if it is so sticky you can't get it to roll out at all, you can add a bit more almond flour until it sets up better.

Why do our chips look burned?

These chips will change color to be darker brown when they bake and crisp – they might look like they are burning, but they aren't. If you are concerned with burning, remove chips from oven when they start to get more brown, and let cool a bit before popping back into the oven to cook them longer. This is one recipe that benefits from a longer, slower cooktime to get the right texture – don't rush your chips!

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Ingredients

170 g pre-shredded/grated mozzarella
85 g almond meal/flour
2 tbsp cream cheese
1 egg
¼ tsp sea salt, plus more to taste
1 tsp cumin powder
½ tsp coriander powder
½ tsp cilantro powder
¼ tsp chilli powder

Method

Mix the shredded cheese and almond flour in a microwaveable bowl.
Add the cream cheese.
Microwave on high for 1 minute.
Stir well to mix, then microwave on high for another 30 seconds.
Remove and stir again.
Add the egg, salt, and spices. Mix.
Place the dough between 2 pieces of parchment paper and roll into a thin large rectangle.
Remove the top layer of parchment paper.
Slide the parchment paper with the dough on to a baking sheet or pizza stone and bake at 425 degrees for 12-15 minutes, until browned on the top. Watch closely and flip when browning occurs, oven temperatures can vary wildly.
Flip the dough over and brown the other side.
Once cooked, remove from the oven and cut into tortilla chip triangle shapes with a pizza slicer.
Bake again at 425 degrees for 3 – 5 minutes until crispy and crunchy.