Keto Low Carb Tortilla Chips
These Keto Low Carb Tortilla Chips are the ultimate crunchy snack without the carbs. Easy to make, gluten-free, and completely customizable, they're perfect for dipping, snacking, or making keto nachos!
Equipment
- Microwave-safe bowl or double boiler
- Mixing spoon or spatula
- Rolling Pin
- Parchment paper
- Pizza cutter or knife
- Baking sheet or air fryer
Ingredients
- Ingredients:
- 1 cup almond flour
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- ½ teaspoon baking powder optional
- ½ teaspoon salt
- Optional seasonings to taste:
- Paprika
- Garlic powder
- Chili powder
- Cumin
- Parmesan cheese
Instructions
- Instructions:
- Melt the cheeses: In a microwave-safe bowl, melt the mozzarella and cream cheese for 1–2 minutes. Stir until smooth.
- Mix the dough: Add almond flour, baking powder, salt, and any desired seasonings. Mix well to form a dough. Chill for 5–10 minutes if too sticky.
- Roll it out: Place dough between two sheets of parchment paper and roll it out as thinly as possible.
- Cut into triangles: Use a pizza cutter or sharp knife to cut dough into chip-sized triangles.
- Bake or air fry:
- Bake at 375°F (190°C) for 8–12 minutes, flipping halfway.
- Air fry at 350°F (175°C) for 5–7 minutes in small batches.
- Cool and enjoy: Let chips cool on a rack to fully crisp before storing or serving.
Notes
Notes:
Roll the dough very thin for the crispiest chips. Store in an airtight container for up to 3 days. Re-crisp in oven or air fryer if needed. Avoid coconut flour as a substitute — it alters the texture. Great with guacamole, salsa, or keto nacho toppings!
Roll the dough very thin for the crispiest chips. Store in an airtight container for up to 3 days. Re-crisp in oven or air fryer if needed. Avoid coconut flour as a substitute — it alters the texture. Great with guacamole, salsa, or keto nacho toppings!