Easy Keto Tortilla Chips Recipe – delicious easy crunchy tortilla chips that are perfect for a keto diet! Low carb, gluten free, and works great in salsa and dips! 

If you’re starting a keto or other low carb diet, this recipe is the go-to for delicious, crunchy, tastes like the real thing – and they are shockingly easy! 

These chips use almond flour and cheese to mimic the texture of a corn tortilla chip – they are crispy, crunchy, and stand up well in salsas and dips, plus make great keto nacho chips.

You can even flavor these chips with salt and pepper, garlic powder, olive oil, cumin, lime juice, lime salt, truffle salt, or any herbs you like!

These keto tortilla chips are based off a fathead dough keto tortilla chip I saw on reddit and modified quite a bit to get the flavor I craved from corn tortilla chips. 

It is perfect for serving at a party, for dinner, as a snack – or anytime you need something salty and crunchy with a ton of flavor. I hope you enjoy this recipe as much as my family does. 

Just Take Me To The Best Easy Keto Tortilla Chips Recipe Already! 

I get a ton of comments and questions on posts, so I try to provide as much information as possible in them for my readers after multiple requests for more. 

I understand some people want to get straight to the recipe – so if you’d like to pass over my tips, tricks, and similar recipes, please scroll to the bottom of the page where you will find the easy keto chips recipe, based off fathead style dough. 

How To Make Keto Tortilla Chips

These keto tortilla chips are easy, but do require a couple of specific processes. I have a couple easy tips and tricks to make perfect crunchy keto chips, every time.

-Make sure you watch net carbs when making swaps or additions like garlic powders, and other seasonings.

Some seasonings can have sneaky carbs!

-Use a microwave to start your dough. 

I don’t actually have a microwave at my house, so I used my stovetop with a very nonstick enameled pot to soften the cheese we use as dough. 

While this works, it was one of the most annoying things to clean out of a pot, ever. It didn’t mix as well, and stuck like glue to the pot – but when microwaved, it didn’t stick to the bowl at all and was basically mess-free. 

I don’t like to use microwaves (I feel like they don’t make food taste as good), but in this recipe, it really really helps since you’re just using it to soften cheese to the point you can form it into a dough. 

-For Keto Nacho Chips, be sure to get chips extra crispy, so they hold up to nacho toppings well. 

How To Roll Out Keto Tortilla Chips

Keto tortilla chips taste the best when baked well – and a crucial part of baking these chips comes from rolling them out as thin as possible.

Since this dough is a bit different than normal doughs, there is a bit of a trick to be able to roll the dough thin enough.

Follow my tricks below to make fathead tortilla chips:

-Press firmly on the rolling pin to roll dough very thin. The thinner the better – it will crisp up more the thinner it is.

-Always roll chips out between two pieces of parchment paper.

-If you have a tortilla press, be sure to use parchment paper to ensure your dough doesn’t stick to the press. 

I found I wasn’t very good at getting a super thin chip when using a tortilla press, but I don’t have a ton of experience with them. 

How To Bake Keto Tortilla Chips

These easy keto tortilla chips get their texture and crunch from baking them twice – once to set so you can cut them into a triangle chip shape, and once to crisp them up for a crunchy keto tortilla chip.

-Bake chips on baking sheet lined with parchment paper.

-Don’t be afraid of brown spots. 

The thinnest parts of these chips can easily brown, thanks to the almond flour. While this might make your chips look overcooked, the brown crunchy bits taste phenomenal, so don’t let them worry you too much. 

-Bake at least twice for crunchy keto chips. 

Other Keto Snacks You’ll Love

If you love these crunchy keto chips, be sure to check out some of my other keto snack recipes:

Easy Keto Microwaveable Chocolate Chip Cookie in a Mug

Easy Keto Ham and Cheese Rolls Recipe

Easy Keto Everything Bagels Recipe

Easy Keto Peanut Butter Cookies

Paleo Garlic Parmesan Zucchini Fries

Other Keto Recipes You’ll Love

Some of my favorite keto recipes are sure to become your new favorites too – click each link to find the delicious low carb recipes:

Creamy Keto Tuscan Soup Recipe

The Best Baked Garlic Pork Tenderloin

Easy Baked Pork Chops Recipe

Easy Slow Cooker Pork Steaks Recipe

One Pot Cheesy Taco Skillet

Cheesy Chicken Taco Salad Stuffed Avocado Recipe

Easy Keto Tortilla Chips Recipe

If you love this easy keto tortilla chips recipe as much as I do, please give them a five star review and help me share on facebook and pinterest!

To see my favorite Keto Baking Essentials that make perfect keto chips like these a breeze, please click here to visit my Amazon Storefront. 

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Yield: 6 servings

Easy Keto Tortilla Chips Recipe

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Easy Keto Tortilla Chips Recipe - delicious easy crunchy tortilla chips that are perfect for a keto diet! Low carb, gluten free, and works great in salsa and dips! 

Ingredients

• 170 g pre-shredded/grated mozzarella
• 85 g almond meal/flour
• 2 tbsp cream cheese
• 1 egg
• salt to taste
• 1 tsp cumin powder
• 1 tsp coriander/cilantro powder
• pinch chilli powder

Instructions

1. Mix the shredded cheese and almond flour in a microwaveable bowl.
2. Add the cream cheese.
3. Microwave on high for 1 minute.
4. Stir well to mix, then microwave on high for another 30 seconds.
5. Remove and stir again.
6. Add the egg, salt, and spices. Mix.
7. Place the dough between 2 pieces of parchment paper and roll into a very thin large rectangle.
8. Remove the top layer of parchment paper.
9. Slide the parchment paper with the dough on to a baking sheet or pizza stone and bake at 425 degrees for 12-15 minutes, until browned on the top.
10. Flip the dough over and brown the other side.
11. Once cooked, remove from the oven and cut into tortilla chip triangle shapes with a pizza slicer. 
12. Bake again at 425 degrees for 3 - 5 minutes until crispy and crunchy.
13. 
    

Nutrition Information:

Yield:

6

Serving Size:

about 10 chips
Amount Per Serving:Calories: 198 Total Fat: 16g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 58mg Sodium: 371mg Carbohydrates: 4g Fiber: 2g Sugar: 1g Protein: 11g