You’re Two Ingredients Away from Crunchy, Guac-Worthy Glory
Let’s be real: most keto “chips” taste like salted cardboard. You deserve better. These keto tortilla chips?
Crispy, salty, and perfect for demolishing a bowl of queso without guilt. No weird ingredients, no endless prep, just cheese and almond flour doing the Lord’s work. Want a snack that won’t kick you out of ketosis but still feels like cheating?
Keep reading.
Table of Contents
Why This Recipe Works (Spoiler: It’s Stupid Simple)
Most keto chips require 10 ingredients and a PhD in patience. These? Mix, flatten, bake, done.
The cheese gives them that addictive crunch, while almond flour keeps them sturdy enough to survive a salsa dunk. They’re also naturally gluten-free, low-carb, and high-fat—aka the trifecta of keto snacking. Plus, they’re customizable.
Add spices, go wild with dips, or eat them straight off the tray (no judgment).
Ingredients: Yes, Really, Just Two
- 1.5 cups shredded mozzarella cheese (the low-moisture kind—save the fresh stuff for pizza).
- 1/2 cup almond flour (not almond meal, unless you enjoy gritty chips).
Optional but recommended: salt, garlic powder, or smoked paprika for extra flavor. Because why not?
How to Make Keto Tortilla Chips: No Fancy Skills Required
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—trust us, skipping this means scrubbing cheese off metal for hours.
- Melt the mozzarella in a microwave-safe bowl in 30-second bursts until it’s a gooey mess.Stir between bursts to avoid cheese lava.
- Add almond flour and mix until it forms a dough. If it’s too sticky, blame humidity and add a bit more almond flour.
- Roll it out between two sheets of parchment paper until it’s thin (⅛ inch thick for maximum crispiness). Peel off the top layer.
- Cut into triangles with a pizza cutter or knife.Pro tip: Don’t separate them yet—baking them as a sheet prevents burnt edges.
- Bake for 10-12 minutes until golden. Let cool slightly, then break into chips. If some disappear before serving, we didn’t see anything.
Storage: Keep Them Crispy, Not Soggy
Store these in an airtight container at room temp for up to 3 days.
If they lose their crunch (sacrilege!), reheat them in the oven at 300°F for 5 minutes. Do not—we repeat, do not—store them in the fridge unless you enjoy chewing on rubber. These crunchy chips pair perfectly with Creamy Low Carb Stuffed Bell Peppers for a balanced keto-friendly meal.
Why These Chips Are a Keto Game-Changer
Each chip has roughly 1g net carb, so you can inhale a dozen without derailing your diet. They’re packed with protein and fat to keep you full, unlike store-bought “keto” chips that cost $8 and taste like regret.
Plus, you control the ingredients—no mystery additives or questionable preservatives. Want something cheesy to add to your snack board? These Keto Carnivore Pizza Muffins are protein-packed and baked to perfection.
Common Mistakes (Don’t Be That Person)
- Using wet cheese: Fresh mozzarella = soggy chips. Low-moisture only.
- Overbaking: They go from golden to charcoal in 30 seconds. Watch them like a hawk.
- Skipping parchment paper: Unless you enjoy chiseling cheese off your baking sheet.
Alternatives: Mix It Up
Out of mozzarella? Cheddar or pepper jack work too—just adjust baking time (fattier cheeses brown faster).
For a nut-free version, try sunflower seed flour, but expect a slightly earthier taste. Feeling fancy? Brush the dough with olive oil and sprinkle everything bagel seasoning before baking.
Round out your keto snack tray with a sweet touch — these Peanut Butter Chocolate Fat Bombs are rich, creamy, and low-carb approved.
FAQs About Keto Tortilla Chips
Can I use coconut flour instead of almond flour?
Nope.
Coconut flour absorbs liquid like a sponge, leaving you with a crumbly, sad mess. Stick to almond flour or sunflower seed flour.
Why are my chips chewy instead of crispy?
You either didn’t roll them thin enough or underbaked them. Aim for ⅛ inch thickness and bake until golden—no pale, floppy chips allowed.
Can I fry these instead of baking?
Technically yes, but then they’re just keto cheese crisps, not tortilla chips.
Baking gives the perfect balance of crunch and lightness.
How do I make them spicier?
Add cayenne or chili powder to the dough, or dust baked chips with Tajín. FYI, eating the entire batch may result in regret (or greatness).
Final Thoughts
These chips prove keto doesn’t mean sacrificing crunch or flavor. They’re easy, fast, and infinitely snackable.
Next time a carb-loaded tortilla chip taunts you, laugh in its face and make these instead. Your taste buds—and your macros—will thank you.