Keto tortilla chips are a crunchy, low-carb alternative to traditional chips, perfect for those following a ketogenic or low-carb diet. These chips are made with almond flour and cheese, offering a satisfying crunch without the carbs.
Why You’ll Love These Keto Tortilla Chips
You’ll love these keto tortilla chips because they are incredibly easy to make, require only a few ingredients, and are perfect for dipping. They are crispy, flavorful, and much healthier than regular tortilla chips. Enjoy them with your favorite keto-friendly dips and salsas.
Ingredients You’ll Need
- 1 1/2 cups almond flour
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp cream cheese
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp paprika (optional)
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt the Cheese: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until the cheese is fully melted and smooth.
- Mix the Dough: In a separate bowl, combine the almond flour, baking powder, salt, paprika, garlic powder, and onion powder. Add the melted cheese mixture to the dry ingredients and mix until a dough forms. You may need to knead the dough with your hands to fully incorporate the ingredients.
- Roll Out the Dough: Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness. Carefully remove the top sheet of parchment paper.
- Cut the Chips: Use a pizza cutter or sharp knife to cut the dough into small triangles or chip shapes. Transfer the parchment paper with the cut dough onto the baking sheet.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the chips are crispy. Keep an eye on them to prevent burning.
- Cool and Serve: Allow the chips to cool completely on the baking sheet before serving. They will continue to crisp up as they cool.
Serving Suggestions
Serve these keto tortilla chips with guacamole, salsa, or a creamy cheese dip. They are also great for making keto-friendly nachos with melted cheese and toppings of your choice.
How to Store Keto Tortilla Chips
Store any leftover keto tortilla chips in an airtight container at room temperature for up to 5 days. To keep them crispy, avoid storing them in the refrigerator.
Additional Tips: Keto Tortilla Chips
- Flavor Variations: Customize the flavor of your chips by adding different spices such as chili powder, cumin, or Italian seasoning.
- Cheese Alternatives: You can use other types of shredded cheese such as cheddar or Monterey Jack for a different flavor.
- Rolling Tip: If the dough is too sticky to roll out, refrigerate it for 10-15 minutes to firm up before rolling.
Keto Tortilla Chips Recipe
Course: SnacksCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes200
kcalIngredients
1 1/2 cups almond flour
1 1/2 cups shredded mozzarella cheese
2 tbsp cream cheese
1 tsp baking powder
1/2 tsp salt
1/2 tsp paprika (optional)
1/2 tsp garlic powder (optional)
1/2 tsp onion powder (optional)
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt mozzarella and cream cheese together in the microwave.
- Mix almond flour, baking powder, salt, paprika, garlic powder, and onion powder in a bowl.
- Combine the melted cheese with the dry ingredients to form a dough.
- Roll out the dough between two sheets of parchment paper to 1/8 inch thickness.
- Cut into triangles and bake for 12-15 minutes until golden and crispy.
- Cool completely before serving.
