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This Homemade Keto Tortilla Chips Recipe will become your go-to low carb tortilla chip recipe! It’s perfect when you’re craving crispy chips paired with salsa, guacamole, or queso.
An Easy Snack
Tortilla chips are without a doubt a favorite snack food, right up there with Artichoke Dip and hot dogs! Guess what, tortilla chips CAN fit into a keto lifestyle!
- Low Carb Tortilla Chips are easy to make
- They are crispy and crunchy and taste great
- Add different seasonings and even some heat if you’d like
This recipe is from our Crowd-Pleasing Snacks and Party Food Appetizers e-book, and it’s great with Guacamole (also in the e-book).
The History of Tortilla Chips
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) are often made of 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.)
That being said, it’s really hard to find good keto tortilla chips and even a small bag is very expensive so we decided to create up with our own version.
Ingredients
Traditional Tortilla chips are most commonly made from corn, but they can also be made from flour. We’ve actually seen them made out of many different kinds of ingredients from sweet potato to quinoa, lentils or even kale.
In this recipe, which of course is NOT an authentic tortilla chip, we use a combination of mozzarella, almond flour, and flaxseed meal as the base.
Seasonings
Seasonings in this recipe are simple, salt and pepper. Use your favorites to create a great spiced chip.
- cumin
- chipotle powder
- chili powder
Keto-Friendly Tortilla Chips
We kept this recipe super simple, with just three ingredients (plus salt and pepper) inspired by fathead dough.
- Melt mozzarella cheese & mix it with enough almond flour and a touch of flaxseed meal to form a dough.
- Roll it out, cut it into chips, and bake! That’s all there is to it!
PRO TIP: Don’t skip out on the flax seed! It gives it better texture. If you want it to blend in and not look “speckled” then use golden flax seed meal instead of regular flaxseed meal.
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.
This recipe makes 6 servings and number of chips vary depending on how big you cut your chips and how thin you roll out the dough.
Homemade tortilla chips are the perfect low carb chips to bring to a party or football season.
Low Carb Dips Keto Tortilla Chips
- 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!
- Buffalo Chicken Dip – It’s so good you will want to eat it with a spoon!
- Baked Creamy Garlic Parmesan Hot Artichoke Dip – perfect for game day!
All of these low carb snacks are perfect for game day, holiday parties or family gatherings.
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Low Carb Keto Tortilla Chips Recipe
Ingredients
- 1 1/2 cups part-skim shredded mozzarella, shredded 170 g
- 1/2 cup almond flour 56 g
- 1 tablespoon golden flaxseed meal
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 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.
Notes
- Don't skip out on the flax seed! It gives it better texture. If you want it to blend in and not look "speckled" then use golden flax seed meal instead of regular flaxseed meal.
- This recipe makes 6 servings and number of chips vary depending on how big you cut your chips and how thin you roll out the dough.
Nutrition
More Low Carb Snacks
- Low Carb Stuffed Mushrooms
- Bacon-Wrapped Jalapeno Poppers
- Pimento Cheese with Celery
- Summer Sausage Cucumber Bites with Cream Cheese
- Salami and Cheese Pinwheels
Fantastic! Will make these all the time.
Hi Renee! We’re so happy you loved the chips!
Hi: Can you freeze these? Thanks
Hi Linda,
We haven’t tried freezing them since there normally aren’t any left after we make them
Ok, I just came back from potluck dinner and had made a baked Taco dip with meat and these crackers to dip with. NONE left!!!!
I didn’t even notice the skim milk part of the cheeze. Used Kraft pizza mozzarella and worked out fine. Made mine in a hamburger press and got them almost paper thin. They held together nicely. Used the press to get circle shapes and put one tablespoon of dough in each one. I used a pizza cutter wheel to cut into 1/4 pieces. Being so thin, and baking on a pizza stone, they cooked in less than 5 minutes on each side. Added spices from another Keto tortilla chip recipe which made them extra delicious even for eating alone without dip.
Next time I make it, I’m going to roll in between two parchment sheets with thickness strips to make them all uniform, then will use a round cookie cutter. Being able to reheat the remaining dough scraps makes it so easy to be frugal and get every last bit baked. Will still use the pizza cutter wheel to cut in 1/4ths.
Thanks for the Keto version. Now I can ‘be good’ and enjoy my snacks the Keto way. I had been buying bags of tortilla chips and measuring out 10 chip portions. Was hard having the rest of the chips around to tempt me. Not any more! THANK YOU!!
Marlene, Thanks so much for your comment, we’re so happy you enjoyed the recipe! 🙂
Loved these! I didn’t have any flax seed meal so I used xanthyn gum instead and added a teaspoon of sesame seeds. They remind me of pita crisps. A keeper for sure.
Thanks for this recipe! These are the best keto chips by far! I love to dip these in guacamole. And I can’t ever just eat one serving!
HI Stephanie,
We’re so glad you love them! Guac is my favorite way to eat them too!
What can I use as substitute for the flaxseed meal if i don’t have any on hand? Thanks
We have not made this recipe without flaxseed, but possibly ground up chia seeds may work?
I used hemp hearts, they worked great! This recipe is the best…Thank you!
We’re so glad it worked with the hemp hearts!
Keto is high protein, high fat, low carb right? New to it.
Hi Sarah,
For the majority of people a keto diet is moderate in protein. Some people can have higher amounts of protein and stay in ketosis.
These were great! Highly recommend, thank you
Thank you for this wonderful tortilla chips recipe. I have been looking for one from a long time which tastes like tortilla chips. I was kind of bored of the cheese crisps while on keto. I tried this recipe and it turned out awesome. Mine turned a lil brown as I baked a bit more but the taste and texture were so good. Thanks for the amazing job in creating these recipes for keto. You guys rock!!
Hi Deepthi,
We’re so glad you loved the recipe!
Incredibly, this article really helped me in cook, and this article is very easy to follow and not complicated. Thank you, the reviews are very helpful, so you want this to be easy, it looks easy and fun. So can’t wait to try. I look forward to other recipes
I really enjoyed this-I added a squeeze of lemon and some cumin.
Hi Aimee,
We’re glad you liked the tortilla chips. And such a great idea about adding lemon and cumin!
Do you think this would work with other cheese besides mozzarella?
Hi Kim,
We’ve only tested this with mozzarella. If you try it with something else, please let us know how they turn out.
Hi Lara,
I did actually try this with what I had on hand – Mexican style four cheese shredded. I have made with mozzarella in the past. These ones had a cheesier taste, and mozzarella has more chip taste. Both are amazing and cool the same texture.
Kim, I’ve tried this with cheddar and it doesn’t work well – the cheddar was too oily. Please let me know how it goes if you try it with another type of cheese!
Was same texture for me, see above comment for more details! 😁
This looks so good! I can’t wait to try this someday. Thanks a lot for posting!
Hi Red,
We hope you love it!
Is one gram the correct serving size?
So sorry, the recipe serves 6.
6 people? 6 grams? 6 chips?
6 servings. Number of chips depends on how big you make your chips and how thin you roll out your dough
I’m going to try this tomorrow because we’re going to have a movie marathon. I’m sure my wife’s going to like this because this is going to be different from our usual popcorn. Thanks for posting this!
Hi Frankie! We hope you like it. It’s one of our favorite recipes on the blog!
Can I use a tbsp more almond flour instead of the flaxseed?
We haven’t tested the recipe with omitting the flax and subbing more almond flour. If you do try this, please let us know how it turns out.
Very excited to try this recipe, thank you! How long do they stay crisp when setting out? If I take them to a party, will they remain crisp 3 hours or so?
They should still be crispy after 3 hours. If you want to re-crisp them we have directions for doing so in the recipe card 🙂
I’ve always loved tortilla chips and will be sure to try this keto tortilla chips recipe!
Hi Lyn,
Please let us know how they turn out 🙂
okay, this was hard one. obviously almond flour varies a lot in consistency and I guess mine was too absorbing, I needed to add an eggwhite and the dough was still super hard to work it. what was interesting though..with this almond flour they basically turned out like uncooked tortillas so I could definitely leaving them as a tortilla, frying then in the pan and roll them up! oh and the chips puffed up a lot but are super tasty!
This is a great recipe. I have tried other Keto tortilla chips, and this on is the best. I used my air fryer and it came out great also. Thanks for sharing.
Hi Bubie,
Thank you so much! We are so happy you LOVED this recipe. I would have never thought to put them in the air fryer. I will have to try that next time!
Good read, informative and well written. This keto tortilla chips recipe is so delicious.
Hi Su,
We are so glad you enjoyed the tortilla chips!
This recipe looks so good! I can’t wait to try this one. I so love tortilla chips!
I so love tortilla chips! I’m definitely going to try this recipe and this is also perfect for me as I’m on a keto diet! Thanks for sharing!
Hi Vic, we hope you love our recipe!
Has anyone tried to fry them?
We have not unfortunately
This is the best tortilla chip recipe I’ve tried. Made these today and my non-keto husband likes them too. Before I cut the dough into chips, I spread a very thin layer of fresh lime juice over it. Sprinkled with salt. Yum.
Ann, Thank you so much for letting us know, we’re so happy to hear that you and your hubby enjoyed them! 🙂
Is it really necessary to spread them apart? I’ve made a number of cracker recipes where simply scoring them before baking allowed them to separate easily after cooking.
Adriana, We spread them out because of the cheese in the dough (which spreads out when baking). This recipe may work just scoring the chips and leaving them next to each other, but we haven’t tried it. If you give it a try, let us know how it goes!
Absolutely loved this recipe!! Its a whole lot of goodness 💕
Hi Analicia,
We’re glad you loved it!
Delicious recipe.