Crispy, crunchy tortilla chips that taste like homemade Doritos. These chips are so easy to make. No mixing, no dough, no rolling. The chips come out super crispy and cheesy. You can easily customize the flavor by dusting them with your favorite seasonings. They are also naturally low carb and keto-friendly, though you don’t need to be on a low carb diet to enjoy them.
I made these chips as a snack recently and my family devoured them. We dusted them with nacho cheese powder, though you can do other seasonings as well like ranch dressing seasoning or cajun seasoning.
- Cheddar Cheese Slices
- Seasoning of your choice
The chips are made of just cheddar cheese. When the cheese is baked at low heat, it bubbles and crisps up, and very much reminds me of the texture of a tortilla chip. I recommend using a package of pre-sliced cheese. Not only does it save time, but it also helps ensure that all your chips have the same thickness so that they will all cook evenly. I recommend using mild cheddar cheese, so that the cheddar flavor doesn’t overpower whatever seasoning you will be using.
How to Make Low Carb Tortilla Chips
- Cut each square cheese slice into four triangles by first cutting the cheese in half diagonally and then in half again.
- The triangles are then arranged on a baking sheet lined with parchment paper, spaced about 1 inch apart.
- The cheese is baked at low heat (250F) for about 50 minutes or until the tops are firm. They are then flipped over and baked for another 10 minutes until both sides are crispy. As the chips cool, they will crisp up even more.
- When the chips are cool, you can dust them with your favorite seasoning. I put a few tablespoons of seasoning in a plastic bag and added the chips and then shook them around until the chips were covered in seasoning.
More Low Carb Chips
2 Ingredient Doritos Tortilla Chips
- 1 (8 oz) package cheddar cheese slices I used mild cheddar
- 2-3 tbsp nacho cheese seasoning or seasoning of your choice
- Preheat oven to 250°F. Line a large baking sheet with parchment paper.
- Divide each cheese slice into four triangles. First, slice the cheese in half diagonally. Then slice in half again diagonally. See photo in post for reference.
- Arrange cheese triangles on prepared baking sheet, spacing them one inch apart. The cheese will puff up during baking so make sure they are not too close together.
- Place into oven to bake. When the chips are baking, the cheese will puff up and bubble. Bake for about 50 minutes or until edges are firm and slightly browned and tops of the bubbled surface is firm. It’s okay if the flat parts of the triangles (the sections that didn’t bubble) are not yet firm.
- Remove baking tray briefly so that you can flip all of the chips. Place them back into the oven and bake for about 10 minutes or until the chips turn slightly brown and the tops are firm. Remove chips from oven and let them cool fully. They will continue to crisp up as they cool. The chips may be a little oily and if desired, you can lightly blot the tops with a paper towel to remove excess oil.
- When chips are fully cooled, add 1 heaping tbsp of seasoning to a plastic bag. Add about 1/3 of the chips and seal the bag. Shake the bag until chips are covered in seasoning. Remove and repeat with remaining chips and seasoning.
- I recommend using pre-sliced cheese so that all your chips are the same thickness. However, of course, you can slice your own cheese. Just try your best to keep them all the same thickness. The cheese package I used contained 10 slices. I've seen some brands that contain 11 slices, so your baking time may vary depending on how thick your cheese slices are.
- If your cheese chips don't completely crisp up after they are cooled, you can always bake them longer until they are completely crispy.
- I used this nacho cheese seasoning.* If you are looking for a healthier and lower sodium seasoning, there are other brands of nacho cheese seasoning that are low sodium. You can also dust with a dry herb seasoning blend like cajun seasoning.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.