This post may contain affiliate links. See Disclosure
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.
Join our newsletter if you want to be notified when a new recipe or blog post is live 🙂
NEW TO KETO? If you found this post and you’re ready to start a keto diet, check out our 5 Day Budget Keto Meal Plan. You’ll get 5 days’ worth of recipes and eat for under $5 per day!
If you need a little more guidance, check out our 4 week keto meal prep course. It comes with 4 weeks of keto meal plans (1200, 1500 and 1800 calorie levels), weekly keto grocery lists, 40 keto recipe ebook, how to meal prep ebook, videos and more!
Or if you’ve been doing keto for a while and just need a little help meal planning, we’ve got you covered! Get 1 week of keto meal plans for free!
If you loved this post or any of our recipes, please leave a comment below. We love hearing from you! You can also tag #theketoqueens on social media. To stay up-to-date, FOLLOW US on Instagram @theketoqueens, and Facebook.
Low Carb Keto Tortilla Chips Recipe
Ingredients
- 1 ½ cups part-skim shredded mozzarella, shredded 170 g
- ½ cup almond flour 56 g
- 1 tablespoon golden flaxseed meal
- ¼ teaspoon salt
- ⅛ 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
Essie says
Hi! I am new to Keto and can’t wait to try these! I am struggling to find golden flaxseed so could I use regular flaxseed meal?
Thanks
Faith Gorsky says
Essie, Yes, you can use regular flaxseed meal, the chips will just look a little different. Hope you enjoy the recipe!
Jovanna Morgan says
These were awesome! To quote my son “mom, these are my favorite!”.
Faith Gorsky says
Jovanna, You made our day, thanks so much for letting us know you and your family are enjoying this recipe!! xoxo
Laurie says
I made these yesterday and we really enjoy the flavor. I had a bit of a time rolling the dough thinly enough so the chips are a little too thick, but next time I’ll use a sheet of parchment on the top as well as on the bottom when rolling it out as you suggest. Do you think I could substitute vegan Havarti or vegan Monterey Jack with success? I know there are so many differences between cheeses that I thought I’d ask before I experiment. Thanks!
Faith Gorsky says
Laurie, Yes, this recipe definitely works best rolled out between 2 sheets of parchment paper. We haven’t tried this recipe using vegan cheese, but it might work! Our biggest concern is whether the vegan cheese will actually melt enough to form a cohesive dough. If it melts really well, it could work! If you decide to play with the recipe, please let us know how it goes. 🙂
Shelby says
Has anyone actually made these?? The cheese and flour is almost impossible to incorporate. They taste like burnt chips that have been dropped in sand. Eweeee!
Still looking for a good chip recipe..😢
Faith Gorsky says
Shelby, We’re so sorry you had trouble making these! Yes, many people have made this recipe (read through the comments above), and have also tagged us on social media to show us their photos of these chips and they look great! But we’d be happy to help you troubleshoot. 🙂 Similar to fathead dough, as mentioned in the recipe it helps to rewarm this dough a little in the microwave if it gets too difficult to handle. Be patient as you mix in the almond flour, flaxseed meal, salt, and pepper because it really will combine quite well with a little bit of kneading like the recipe says. Once you get everything mixed properly, it’s helpful to roll the dough out between 2 pieces of parchment paper. Additionally, making sure the ingredients are properly incorporated will help with the sandy texture you mention – ours were not sandy at all! We hope you find these tips helpful! Best of luck finding your perfect keto chip!
Dana says
I’m thinking maybe you could leave these bigger and to make tostada’s….. 😊
Lara says
Yummmmmmm! Great idea!
Marjorie McCormick says
Can you use coconu flour I have made them they taste great but my stomach hurts after I eat them I think it’s the almond flour
Faith Gorsky says
Marjorie, We haven’t tried this recipe using coconut flour instead of almond flour, but it may work. If you want to play with the recipe, remember that coconut flour absorbs liquid differently than almond flour so you’ll only need about 1/4 the amount of coconut flour as almond flour. If you try it, please let us know how it goes!
Catie Brown says
I wonder if they would turn out in a fryer?
Faith Gorsky says
Catie, We haven’t tried these chips in a fryer. We’re a little cautious because of the high cheese content, we think they might just melt into goo in the oil. But if you decide to try it, please let us know how it goes!
Anna says
These are great! Just made them and prefer them over the store-bought parmesan chips which I find too salty. Very easy but you have to watch them in the oven like a hawk. I flipped mine after 5 mins on the second try and did another 5 mins. Wonderful!
Aggy says
Just made a batch and they came out great! I heated the mozzarella on the stove and I was worried about how the cheese would react to the heat and how well the flour would be incorporated but it came together just like dough. Thank you for sharing this great recipe!
Faith Gorsky says
Aggy, We’re so happy to hear you enjoyed these! 🙂
Lara says
We’re so happy you loved them and they came out great!
Lara B says
I just made these, they are amazing!!! Thank you so much. My husband and kids love them too. You do not even need a dip, they are really good.
Faith Gorsky says
Lara, We’re so happy to hear you and your family enjoyed these!! We love them as-is too. 🙂
Felicia says
can they be frozen?
Faith Gorsky says
Felicia, Yes! To freeze the chips: 1) store them layered between sheets of wax paper or parchment paper in an airtight container in the freezer; 2) when you want to eat them, let them thaw to room temperature; 3) to re-crisp the chips, bake them for 5 minutes at 350F.
Tammy McGinnis says
it sounds good i been craving tortilla chips and i saw this i cant wait to try it is there a recipe for the gracomoli that is low keto carb related thanks
Faith Gorsky says
Tammy, We love serving these tortilla chips with the Garlicky Bacon Guacamole recipe in our Crowd-Pleasing Snacks and Party Food Appetizers e-book! We find this guac is a perfect pairing with these chips. Hope you enjoy the recipes if you give them a try!
Ana says
They were so good! Chips alone were delicious almost didn’t need a dip!
Faith Gorsky says
Ana, That’s awesome, we’re so happy to hear you enjoyed them! 🙂
Nat says
This is the crunchy something I’ve been looking for since starting keto a couple of weeks ago. The dough was easy to work with and the taste yummy. Will definitely be one of my go to recipes.
Faith Gorsky says
Nat, We’re so happy to hear you enjoyed these!! They’re our go-to recipe when we want chips. 🙂
Tara says
These are the best tortilla chips I’ve found so far and definitely my go-to. I use a cheddar jack taco mix instead of the mozz, and after they are done I coat them in nacho cheese popcorn seasoning. My chef-husband agrees, these are the closest you can get to Doritos!
Lisa says
This recipe looks great, but my daughter is allergic to flax. is there anything else that could be used in its place?
Faith Gorsky says
Lisa, We haven’t experimented with this recipe using something other than flaxseed meal, but we think it could work using another binder, such as xanthan gum, psyllium husk powder, or beef gelatin. If you decide to play with the recipe, please let us know how it goes!
Heidi says
We just made these last night…and we didn’t have the flaxseed meal…so we just skipped it…and they were absolutely delish!
Faith Gorsky says
Heidi, We’re so happy to hear this recipe worked well for you and you enjoyed it! 🙂
Donna says
Do you think you could make the dough, cut out the triangles and freeze them so when you want some you can pull it out and bake them?
Faith Gorsky says
Donna, If you want to make these in advance, we recommend storing them 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. You could try making them and then freezing them, thawing them, and re-crisping them in a 350F oven for 5 minutes. Please let us know how it goes if you give it a try!
Donna says
Let me just say, this has been my very favorite Keto recipe so far. I love them and am so grateful for that as they truly help with this WOE process. I did freeze the chips after I rolled out the mixture and cut them. I individually wrapped them in wax paper and froze them in a plastic bag. Then baked them from frozen. They came out exactly the same!! I plan on doing this with batches so whenever I have the craving, I can just pull them out and bake! Thank you again for these.. I share them on every Keto FaceBook page I can so others can enjoy!
Lara says
Hi Donna,
We are so happy that you love these! They are one of our favorites too! Thank you so much for sharing this recipe. We really appreciate it!
Traci says
These are my new go-to recipe when I need a chip for salsa or nachos. I made nachos with them tonight & they kept their crispiness. My family who doesn’t even try to be low carb liked them too.
Lara says
Yay! So glad you liked them!
Ellen says
Thank you! Thank you! Thank you! Delish. Only spot if advice for people trying this recipe is use a steak knife to cut the shapes. Butter knife didn’t do a good enough job.
Lara says
Hi Ellen,
We’re so glad you loved them! Such a good idea about the steak knife.
Donna says
Pizza cutter would work great also.
Lara says
Yes!
Elaine says
I am attempting these and can not get anywhere close to two 8 by 10 pieces … barely one … I could not get it to spread. I did not have part skimmed milk so perhaps that is the reason. Trying to cook anyways to see the flavor because that seems to be OK ..
Faith Gorsky says
Elaine, We’re sorry to hear your dough wouldn’t spread! We haven’t tried this recipe using different ingredients, so if you used a different type of mozzarella, that may have been the cause. Also, it sometimes helps to re-warm the dough a bit in the microwave if it gets too stiff or difficult to handle. Additionally, it can be helpful to roll the dough out between 2 sheets of parchment paper. We hope this helps!
Kay says
Thank you for this recipe. I can’t wait to try it and some of the others I’ve read. Do you have any YouTube how-to videos for new keto cooks like myself? 🙂
Lara says
No problem! We do not right now, but we hope to in the future 🙂
Tara says
Thank you!! I have been trying to make a great low carb chip as we have some great dip options but very few dipping tools! These are just fantastic! I followed your recipe and they came out great! It did look like I might have burned a few on the edges but they actually were fine and a nice added extra- crispiness. I like how they puffed up a little. It seems that they are more satisfying than just a regular chip now! I am now thinking, if I could find a nice nacho cheese powder they would be a fantastic Doritos replacement! 😀
Faith Gorsky says
Tara, We’re so happy to hear you enjoyed these!! 🙂 We were thinking the same thing, it might be fun to play with the flavor of these chips. We’re going to try adding some smoked paprika and a little cayenne!
Barbara Gunn says
In the popcorn section at your grocery store, there is a sprinkle cheese alternative that I use to season even regular foods. It’s called Kernel Season’s. It comes in many different flavors, and it has ZERO carbs.
Mel says
I made these and they were just perfect. Really crunchy, baked a bit longer for more crunch. So easy and fast to make. Thank you for this receipe it’s my go to chip now…..
Faith Gorsky says
Mel, We’re so happy to hear you enjoyed this recipe! 🙂
Tina says
Is the flaxseed critical ingredient?
Faith Gorsky says
Tina, The flaxseed meal acts as a binder in this recipe. Without it, you can possibly use a different binder (such as egg white, xanthan gum, beef gelatin. etc.), however, we haven’t tried this recipe with other substitutions. Please let us know how it goes if you decide to experiment!
Vanessa says
I will try this I only like these with guac.
Tracy says
Why not using full fat cheese? Just curious.
Lara says
We tried making the tortilla chips with full fat cheese but the moisture content was different and yielded a less crunchy consistency
Crista says
I just tried making these with a full-fat pepper jack cheese and had success with simply giving them 3 extra minutes in the oven (I left the other tray in for an extra 5 minutes and they are slightly overdone, in my opinion. I’m still going to eat them, though. lol). Perfectly crunchy! If you’ve had store-bought cheese “chips,” that’s the best comparison I have to let you know how crunchy mine just came out.
Mia says
I love these! Turned out great even mixing all of the ingredients together and microwaved. I like them well done. Of course I like burnt potato chips too. I used an Alpine mix seasoning in them. Delicious with low carb jalapeno dip!
Faith Gorsky says
Mia, We’re so happy you enjoyed these! I like mine on the crispy side too. 🙂
Isis says
I didn’t have sk mozzarella, only the wet super fat kind for capreses salads, well, after melting all the liquid keeps floating to top so spend a lot of time stirring, draining stirring, draining. More fat = more moisture maybe
My chips turned out consistency of a saltine cracker.
Todd says
Made these with full fat mild cheddar, mozzarella and parmesan mix together and was perfect. Doubled recipe and It yielded a nice amount of chips. The key is role dough thin. I added all ingredients together microwaved one minute stirred and again for 15 seconds. Made perfect workable dough. Put all dough between parchment paper and rolled as thin as possible. Remove top parchment and cut with pizza cutter. Took spatula and lifted each pice on parchment covered baking sheet (must not touch each other) sprinkled with very lightly with sea salt. Bake 375 for 11 min. Bake somewhat darker for more crunch. PERFECT!
Faith Gorsky says
Todd, We’re so happy to hear you enjoyed the recipe! Thanks for sharing it with you variations, it sounds delicious with that cheese mix!
Todd Dunkle says
Thank you!! Had with homemade guacamole…OMG! Nice to have chips on Keto. Do not miss not having tortilla chips with this recipe.
Faith Gorsky says
Todd, My pleasure! Lol, I definitely agree, these are the perfect way to satisfy a craving for chips!
Jackie says
So excited to try these! My family gets together for game night once a week and usually have tacos. Since going keto I just make a taco salad but it’s difficult not to want something crunchy to go with it when everyone else around you is crunching into their taco shells. Will definitely be trying this recipe this weekend. Thanks!
Rachel says
You can grate some cheddar and mix with parmesan and add some italian seasoning and then place a piece of parchment paper on a cookie sheet bake at 375 degrees for 8-10 minutes and then you got the crunch with no carbs at all. Just sayin
Faith Gorsky says
Rachel, Yup, we love cheese crisps too! 🙂
Laura Branham says
How were they?