This Homemade Low Carb Keto Tortilla Chips Recipe will become your go-to tortilla chips recipe when you’re craving crispy chips paired with salsa, guacamole, or queso.
Tortilla chips are without a doubt a favorite snack food, right up there with popcorn and hot dogs! They’re served at sporting events, movie theaters, parties and gatherings, and even just snack time at home.
There was no way we wanted to give up tortilla chips just because we live a keto lifestyle, so we found a way to include them. You won’t believe how easy our Homemade Low Carb Tortilla Chips are to make!
This recipe is from our Crowd-Pleasing Snacks and Party Food Appetizers e-book, and we recommend serving it along with our Garlicky Bacon Guacamole recipe from that e-book.
A Brief History of Tortilla Chips and Where They Come From
The method of making corn into tortillas is credited to the Aztec Indians in Mexico, and simplified recipes for tortillas were included in American cookbooks as early as the 1890’s. Tortilla chips (known as tostadas in Mexico), made from fried leftover tortilla dough, were being made in southern California in the early 1900’s. By the 1940’s, tortilla chips were being mass-produced in Los Angeles. After that, their popularity exploded. (Read more about the history of tortilla chips on CNN, World Food History, and Wikipedia.)
Different Kinds of Tortilla Chips
Tortilla chips are most commonly made from corn, but they can also be made from flour and recently they’re being made out of just about anything! We’ve seen them made out of sweet potato, quinoa, lentils, kale, etc. It seems like the sky is the limit in terms of what you can make tortilla chips out of. The one thing we couldn’t find on the market was keto tortilla chips, so we decided to come up with our own version.
How Corn Tortilla Chips Are Made
Coarse masa, which is corn (commonly a blend of white and yellow corn) that has been soaked in food-grade lime and water solution to break down the hulls, is used in making corn tortilla chips. The kernels are then ground into flour, mixed with water and salt to form a dough, shaped into thin disks (traditionally using a tortilla press), baked, and then cut into wedges and fried. What a process, right? (You can read more about making corn tortilla chips on Made How and Science Direct.)
Flour tortillas are derived from corn tortillas, made from an unleavened wheat and water-based dough that’s shaped and cooked like corn tortilla chips. Like corn tortillas, flour or wheat tortillas can also be made into chips, but it’s not nearly as common as corn tortilla chips. (Read more about flour tortillas on Wikipedia.) Maybe because they’re not as sturdy and good for dipping into things like guac, queso, and salsa?
Keto-Friendly Tortilla Chips on a Low Carb Diet
We kept this recipe super simple, with just three ingredients (not including salt and pepper). We took inspiration from fat head dough for our tortilla chips and started by melted mozzarella cheese and mixing it with enough almond flour and a touch of flaxseed meal to form a dough. Roll out the dough, cut it into chips, and bake! Our homemade keto tortilla chips are as easy as that.
How Many Carbs in Tortilla Chips?
These low carb homemade tortilla chips only have 2.6g net carbs per serving whereas normal tortilla chips pack a whopping 15-20g net carbs per serving.
These DIY tortilla chips are the perfect low carb chips to bring to a party or football season. Try these keto tortilla chips with the following recipes. They are sure to be a crowd pleaser!
- Creamy Crab Salad Recipe – totally dippable and will impress your friends and family
- Crack Chicken – Elevate your keto appetizer with our famous crack chicken recipe
- Cheesy Garlic and Kale Dip – Not a fan of kale? This dip will change your mind!
If You’re Craving Carbs Here Are a Few More Homemade Bread-Like Recipes
- Wrap-Style Soft Tortilla Flatbread from The Keto Queens
- Pesto Crackers from Ruled Me
- Coconut Flour Pancakes from Low Carb Yum
- Zucchini Walnut Spice Bread from The Keto Queens
- Carrot Cake Sticky Buns from An Edible Mosaic
- 1½ cups (170 g) part-skim shredded mozzarella
- ½ cup (56 g) almond flour
- 1 tablespoon golden flaxseed meal
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Preheat the oven to 375F. Line 2 large baking sheets with parchment paper or silpat liners.
- Melt the cheese in a double boiler or microwave. If you’re using the microwave, place the cheese in a large glass bowl, microwave it for 1 minute, and then in 15 second-intervals after that, checking and stirring until it’s melted.
- Once the cheese is melted, use a fork to mix in the almond flour, flaxseed meal, salt, and pepper. Use your hands to knead it a bit until it looks like dough. (If the dough cools too much, you may need to microwave it for a few seconds so it’s easier to work with.)
- Divide the dough into 2 equal balls. Spread or roll each ball of dough out onto the prepared baking sheets until each is a rectangle about 8 by 10-inches. Cut each into square or triangle-shaped chips. Spread the chips out on the baking sheets so they’re not touching.
- Bake until golden brown on both sides, about 10 to 15 minutes, flipping the chips once halfway through.
- Serve, or store the chips for up to 3 days in an airtight container at room temperature. To re-crisp the chips after the first day, bake them for 5 minutes at 350F.