Keto Tortilla Chips
Thin, crunchy, salted triangles made from mozzarella and almond flour dough, sturdy enough to scoop guacamole and salsa or pile into nachos.
Nutrition per serving
about 15 chips- Net carbs
- 1.9g
- Calories
- 172kcal
- Protein
- 9g
- Fat
- 14g
- Total carbs
- 3.3 g
- Fiber
- 1.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nacho cheese: Cheddar kneaded into the dough and a chili-cumin dusting on top for a cheesy, nacho-flavored chip.
- Melt the cheddar with the mozzarella. Mix the spices; knead half into the dough and sprinkle the rest over the rolled dough before cutting.
- The spices darken quickly, so start checking at 7 minutes.
Nut-free (coconut flour): Coconut flour makes a firmer, nut-free dough that rolls out thin easily and bakes into crisp, slightly sweet-edged chips.
- Let the kneaded dough rest 2 minutes before rolling.
- Coconut flour browns faster, so bake at 325°F (165°C) for 10–14 minutes, watching the edges.
Cinnamon "churro" chips: Brushed with butter and tossed in cinnamon sweetener straight from the oven — a sweet snack for dipping in whipped cream or chocolate.
- Skip the salt sprinkle. Brush or toss the hot chips with the melted butter, then toss with the sweetener and cinnamon mixed together. Cool on the pan.
- Also add
- Also add
Estimated cost $3.73 for 6 servings ($0.62 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C) and cut four sheets of parchment to fit two baking sheets.
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Microwave the mozzarella in a microwave-safe bowl for 1 minute, stir, then heat in 20–30 second bursts until completely melted and smooth.
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Add the almond flour and salt and knead with oiled hands into a smooth, uniform dough.
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Divide the dough in half. Roll each half between two sheets of parchment as thin as you can, about 1/16 inch (1.5 mm) — the thinner the dough, the crisper the chips.
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Peel off the top sheets. Cut the dough into 1½-inch (4 cm) triangles with a pizza cutter, then nudge them apart slightly so the edges do not fuse. Slide the parchment onto the baking sheets.
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Bake 8–12 minutes, rotating the pans halfway, until golden-brown all over. Edge chips color first; pick them off as they are done and return the rest to the oven for a minute or two.
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Sprinkle with a little salt while hot, then cool completely on the pans. They crisp fully as they cool.
Tips for success
-
If the centers are still bendy once cool, return them to a 300°F (150°C) oven for 3–5 minutes. - Scoop up chunky guacamole or pico de gallo, or use them for nachos: top with cheese and bake at 350°F (175°C) for 5 minutes.
- Pale chips taste of raw dough; go for an even golden color.
Nice to have, not needed
- A pizza cutter makes fast, even triangles — kitchen scissors work too.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Doesn’t freeze well
Reheat: Serve at room temperature; re-crisp at 300°F (150°C) for 3–5 minutes if they soften.
Prep tip: They keep just as long in an airtight container on the counter, where they stay crisper.
Store airtight at room temperature up to 5 days. Re-crisp at 300°F (150°C) for 3–5 minutes if they soften.
Variations
3 variations, each with its own ingredients and macrosNacho cheese
FlavorCheddar kneaded into the dough and a chili-cumin dusting on top for a cheesy, nacho-flavored chip.
- + ¼ cup finely shredded sharp cheddar
- + 1 tsp chili powder
- + 1 tsp paprika
- + ½ tsp garlic powder
- + ½ tsp onion powder
- + ½ tsp ground cumin
2.6 g net · 195 kcal · 10 g protein · 16 g fat · ≈$0.74 per serving (+0.7 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour makes a firmer, nut-free dough that rolls out thin easily and bakes into crisp, slightly sweet-edged chips.
- blanched almond flour → coconut flour
2.1 g net · 115 kcal · 7.2 g protein · 7.8 g fat · ≈$0.41 per serving (+0.2 g net carbs vs the original)
Cinnamon "churro" chips
FlavorBrushed with butter and tossed in cinnamon sweetener straight from the oven — a sweet snack for dipping in whipped cream or chocolate.
- + 2 tbsp butter
- + 3 tbsp granulated erythritol
- + 2 tsp ground cinnamon
2.2 g net · 208 kcal · 9.1 g protein · 18 g fat · ≈$0.81 per serving (+0.3 g net carbs vs the original)
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