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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.

Front View of Low Carb Keto Tortilla Chips

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.

Low Carb Keto Tortilla Chips with Garlicky Bacon Guacamole

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.

  1. Melt mozzarella cheese & mix it with enough almond flour and a touch of flaxseed meal to form a dough.
  2. 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

All of these low carb snacks are perfect for game day, holiday parties or family gatherings.

Close Up of Low Carb Keto Tortilla Chips

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Low Carb Keto Tortilla Chips with Garlicky Bacon Guacamole

Low Carb Keto Tortilla Chips Recipe

This 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.
4.83 from 29 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 6 servings
Author: Faith
Tried this recipe?Mention @TheKetoQueens or tag #TheKetoQueens!

Ingredients

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

Calories: 147kcal | Carbohydrates: 4.3g | Protein: 9.2g | Fat: 10.9g | Saturated Fat: 122g | Polyunsaturated Fat: 2.6g | Sodium: 289mg | Fiber: 1.7g
Keyword keto chips, keto tortilla chips, low carb chips, low carb tortilla chips
Course Appetizer, Snack
Cuisine American, Mexican

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