Crispy tortilla chips that are low carb and keto-friendly. The dough is just 3 ingredients and easy to make. These are perfect for snacking or for dipping in salsa, guacamole and other dips.
I love to snack on crispy, crunchy chips. And I’m happy to share that these low carb chips are super crunchy. Even my family members who aren’t on keto enjoy them.
Tortilla Chips Dough
The dough itself is three ingredients plus spices to make them more flavorful.
- Pre-shredded low moisture mozzarella cheese
- Superfine blanched almond flour
- Ground flaxseed
For the spices, I added onion powder, garlic powder, chili powder and salt. But you can definitely customize with other spices. I think taco seasoning would be great too.
Do I need flaxseed?
The flaxseed is included to get the chips crispy. If you want the chips to be completely crispy then you need the flaxseed. I tried several versions without the flaxseed and the chips just weren’t as crunchy. If you’re okay with the chips being puffy and semi-crispy, then you can leave out the flaxseed.
How to make Keto Tortilla Chips
- All the dry ingredients needs to be assembled and mixed first. It’s important to have your dry ingredients ready because you need to work quickly.
- The cheese is then melted until smooth and uniform.
- The dry ingredients are mixed into the cheese. They won’t be absorbed into the cheese dough but you should be able to evenly incorporate them into the cheese.
- The dough is then split into two and rolled out very thinly. You can then cut the chips to whatever size you prefer. I used a pizza slicer to slice triangles about 2 inches tall.
Tips for Making the Crackers Crunchy
It took me a few tries before I was able to bake crunchy tortilla chips. I went through many batches of semi-crunchy ones that puffed up and that is not what I wanted.
- You need to roll out the dough very, very thin. No more than 1/16 inch thick. The thinner your dough, the crispier your chips will be.
- It is best to divide the dough in half before rolling. This makes it easier and faster to roll out. Also you won’t have room on your pastry board/cutting board if you try to roll out the full amount of dough at once.
- Make sure to flip the chips halfway through. If you try to bake them only on one side, they will start to get burnt before they are fully crisp.
- Don’t remove the chips until they are medium brown color. If they are golden brown, they are not yet ready.
- Watch the oven carefully during the last few minutes of baking to prevent your chips from overbaking.
Keto Tortilla Chips
- 1/2 cup superfine blanched almond flour
- 1 tbsp ground flaxseed
- 1 ½ cups pre-shredded low moisture part skim mozzarella cheese
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp salt
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl, add almond flour, flaxseed and spices. You can add or change up the spices if you wish. Use a fork to whisk ingredients until evenly combined.
- In a large microwave-safe bowl, add cheese. Melt cheese in microwave, in 30 second intervals, stirring in between, until it is completely melted and uniform. This should take around 1 minute.
- Working quickly while the cheese is still hot, add in the almond flour mixture. Stir with a fork and try your best to get the dry ingredients mixed evenly into the stretchy melted cheese. I usually work with the fork until the dry ingredients are completely incorporated and then knead the dough ball a few times to make sure the dry ingredients are evenly distributed. But you can just use the fork the whole time if you find the dough too hot to work with. The dry ingredients won't disappear into the dough. You should still see the dry ingredients on top of the cheese when you're done, you just want it evenly mixed in. See photos in post for reference.
- Split the dough into two balls. Roll each dough ball out between two sheets of parchment paper as thinly as possible (no more than 1/16 inch thick). Slice dough into triangles (I used a pizza slicer). Move triangles onto prepared baking sheets.
- Bake chips about 8 minutes or until edges turn golden brown. Flip chips over (the underside will look more cracked/not smooth, but that is normal) and continue to bake 3-7 minutes or until chips turn medium brown. Chips are ready when they are uniformly brown and should be firm if you touch them. Watch the chips carefully during the last few minutes of baking because they can quickly turn from almost done to overbaked very fast.
- Let chips cool completely before eating. Uneaten chips can be stored in an airtight container.
- Slightly adapted from The Spruce Eats
- You can make your chips larger or smaller. My chips were about 2 inches tall and I was able to make around 85 chips.
- Baking time may vary depending on the thickness of your dough.
- The dough should not puff up when baking. If it puffs up, you did not roll the dough thin enough.
- You can omit the flaxseed but the chips will not be completely crispy. They will be puffy and semi-crispy.
- Make sure to use pre-shredded mozzarella. Fresh mozzarella has too much moisture.
- I used Spectrum ground flaxseed.*
- I used Kirkland Signature superfine almond flour.*
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (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.