These quick and easy low carb keto tortilla chips are sugar-free and gluten-free snacks for movie night, or perfect vessels for any types of salsas, dips, or guacamole.
Ingredients you'll need
Mozzarella cheese - Since these low carb keto tortilla chips are made of fathead dough, we need mozzarella cheese to make them. Use pre-shredded mozzarella as it doesn't contain corn or other types of starches that are usually added to shredded cheeses to prevent the shreds from clumping together. The cheese acts as gluten in this recipe and makes the dough very pliable. Because of the dough's elasticity, we can roll it out very thin, which will leave us with super crispy chips at the end.
Coconut and almond flour - To make out keto chips aka keto nacho chips, we need two gluten-free flours that you're familiar with. Almond and coconut flour create, in my opinion, an amazing taste and texture. However, you can substitute coconut flour with 2 tsp of psyllium husk powder if you like.
Seasoning - I used salt, black pepper, and smoky paprika, but you can use just salt and taco spice instead.
First, let's combine all our dry ingredients in a large mixing bowl. In another mixing bowl (microwave-safe), add the cheese and microwave for 1-2 min until fully melted and very soft.
Add the dry mixture to the melted cheese and mix using a spoon or rubber spatula. When the mixture is warm to the touch but not hot, knead until fully combined and the ball of dough has formed.
Divide the dough into two balls and roll out each one between two pieces of parchment paper. Make these as thin as possible without breaking the dough (around 1/16-inch or 2 mm). The thinner you can roll it, the crispier your chips will be! If the dough becomes too hard to roll out, microwave for an additional 15 seconds and then try again.
Using a pizza cutter or small knife, cut the dough into triangles and place them on a baking sheet lined with parchment paper so they don't touch each other.
Bake for 10-12 minutes (depending on how thin and how big your chips are, so keep an eye on them) in an oven preheated to 350F (180C) or until golden brown at the edges. If your oven has hot spots, flip the baking sheet halfway through the baking time to ensure an even browning. Let the low carb tortilla chips cool down completely on a cooling rack before serving.
Carbs in keto tortilla chips recipe
Let's talk about how many keto-friendly tortilla chips you'll end up with and how many carbs per serving they have. Of course, the number of chips will depend on how thin you can roll out the dough and how big you're going to cut out the chips. I managed to make 50 thin and crisp keto nacho chips that I split into 5 servings with only around 2g net carbs per serving. This is one of the lowest carb chips you can make in your kitchen.
These low carb chips are great vessels for any dips and salsas. Go ahead and try them with this KETO SALSA FRESCA, or use them on the side of my favorite KETO EGG SALAD RECIPE WITH AVOCADO. Another great idea will be to make a bowl of simple guacamole with lime juice, salt, and pepper, then dig in using these keto-friendly chips or create a delicious nacho dish with them.
More keto recipes
Low carb keto tortilla chips
- Baking tray
- ½ cup (150g) pre-shredded mozzarella, full-fat
- ¾ cup (75g) almond flour
- 1 tbsp coconut flour
- Salt to taste
- Black pepper to taste
- 2 tsp smoked paprika, optional
- Preheat the oven to 350F (180C) and line the baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, coconut flour, salt, black pepper, and smoked paprika (or taco spice).
- In another mixing bowl (microwave-safe bowl), add the cheese and microwave for 1-2 min until fully melted and very soft.
- Add the dry mixture to the melted cheese and mix using a spoon or a rubber spatula. When the mixture is warm to the touch but not hot, kneed until fully combined and the ball of dough has formed.
- Divide the dough into two balls and roll out each one between two pieces of parchment paper as thin as possible without breaking the dough (around 1/16-inch or 2 mm). If the dough becomes too hard to roll out, microwave for additional 15 seconds, then roll out again.
- Using a pizza cutter or a small knife, cut the dough into triangles and place them on the prepared baking sheet so they don't touch each other.
- Bake for 10-12 minutes or until golden brown on the edges. If your oven has hot spots, flip the baking sheet halfway through the baking time to ensure an even browning. Let the chips cool down completely on the cooling rack before serving.
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