These homemade keto tortilla chips are the perfect low carb snack. They are super crispy, crunchy and fantastic for dipping. If you are craving crispy chips, these are incredible to dip in salsa, guacamole or cheesy sauce.
At only 4g net carbs for eleven tortilla chips, they are a perfect keto low carb snack.
I’m trying to decide if I’m mostly a dessert fan or salty snacks fan. I’m not sure if I can choose, but until I figure it out, I’ll say I love having both. It all depends on my state of mind. Some days I love having keto desserts and others I’m all about having low carb salty snacks.
Well, let’s get straight to the crispy and flavorful chips that I’m sharing with you today. These low carb chips are similar to Doritos chips. I could finish a bag of those in before the movie even started.
The good part is that this recipe for tortilla chips has only natural ingredients and seasonings unlike like a bag of store-bought chips that has tons of artificial flavoring and colorings and are fried in inflammatory fats.
Can you believe that salty chips actually have sugar added? It’s insane, but companies disguise sugar under at least 61 different names.
What Ingredients for the keto tortilla chips?
What ingredients do I need to make these keto chips? Well if we don’t count the seasoning this recipe calls for only 3 low carb ingredients:
- Mozzarella Cheese – It’s important to use low moisture mozzarella cheese.
- Almond Flour – A super low in carbs wholesome ingredient used in keto baking.
- Egg – To bind everything together and help the chips keep their form while baking.
- Seasonings: Use any seasoning you like. Leave them plain to enhance the dip flavor or have fun and add taco seasoning to spice things up.
How to make keto low carb tortilla chips perfect?
This recipe is my adaptation to the famous low carb fathead dough that is very versatile and low in carbs. You can use it to make a delicious keto pizza and keto bagels. To read more about how to make the perfect fathead dough go straight to my pizza post.
- To make fathead dough, you will need low moisture mozzarella, almond flour, and one egg.
- To make super crispy low carb chips you have to roll the fathead dough as thin as possible. If you don’t roll the dough thin enough, the chips will not be as crispy, but they are still incredibly delicious.
- Roll the fathead dough using 2 sheets of baking paper.
- If your dough is too sticky, let it chill for about 4-5 minutes, and it will be so easy to work with it.
- Keep an eye on the keto tortilla chips as they bake because they tend to burn faster than the classic chips. Turn them on the other side halfway through the baking process.
- If the dough cools way too much bring it back in the microwave for a few seconds.
How to serve low carb keto tortilla chips?
Keto Tortilla Chips are perfect for gatherings and friends coming over. Here are a few ways to enjoy tortilla chips:
- Dipped in Easy Guacamole Recipe
- Low Carb dips such as spinach dip, Pico de Gallo, Creamy Horseradish and Dill Dip.
- Serve the chips plain, as they are.
For a crunchy touch in any salads instead of bread cubes.
How many carbs in the low carb chips?
I cut my fathead dough into 66 triangles. Yes, I counted them to know exactly how many carbs are in a serving. Next time when I make them, I will weigh them know how many carbs are in each oz.
This keto snack recipe has 6 servings of 11 tortilla chips, so each of them has:
- 3g net carbs
- 203 calories
- 12g protein
- 16g fat
Can I substitute almond flour with coconut flour?
Yes, you can make these keto chips using coconut flour. You will need to use about 1/4 cup coconut flour instead of the almond flour.
Keep in mind that substituting these two low carb flours will result in a change of texture in taste. You may know that coconut flour is more absorbent than almond flour. You will need to use about 1/4 cup coconut flour instead of the almond flour. If the dough looks to dry, add more beaten egg.
How to Make Homemade Low Carb 2g Carbs Keto Tortilla Chips
- Preheat your oven to 350F / 180C.
- In a medium microwave-safe bowl combine the mozzarella, almond flour, salt, garlic powder, and paprika.
- Melt the cheese mixture using a microwave or a double boiler. Microwave on high for one minute and a half and stir halfway to make sure all the ingredients are well incorporated.
- Use a spatula to incorporate the egg.
- Using your hands knead the dough for about 2 minutes or until it looks like a ball. Let it rest for a few minutes if the dough is too sticky.
- Spread the fat head dough on a baking sheet lined with parchment paper using a rolling pin and an additional piece of parchment paper on top.
- Roll the dough out very thin if you want crispy chips. Cut into triangle shapes and spread them on the baking sheet. Repeat with the remaining dough.
- Bake the keto chips in the preheated oven until golden-brown for about 10-12 minutes. Make sure to flip them halfway.
- Let them chill for a few minutes and serve with your favorite low carb dips and toppings.
- Store the chips in an airtight container for up 5 days.