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There’s no need to miss chips on your low carb journey. These keto tortilla chips will satisfy your need for crispy, crunchy chips every time without the carbs usually associated with snack chips.

There are so many recipes for amazing low carb dips out there these days; there are savory dips like Avocado Salsa and sweet ones like this  Chocolate Chip Cookie Dough Dip…but there aren’t that many things to actually dip in them. 

While celery, carrots, and broccoli may work in salsa, sometimes you just want a good tortilla chip. Enter these absolutely delicious low carb chips. They are just right for Trim Healthy Mamas, those eating keto, anyone looking to cut carbs, or those on the prowl for a gluten free chip that tastes great.

You can make the salty, savory, or sweet, too! Seriously, they’re the perfect low carb snack.

What Ingredients Are In Keto Tortilla Chips?

So what do you need to make these yummy low carb snacks? 3 simple ingredients you already have on hand and your seasoning of choice. That’s right…super simple!

• Mozzarella cheese
• Almond flour
• Egg
• Spices (for this savory version you’ll use garlic powder and paprika)

You might have noticed the similarity to fathead dough here. Mozzarella cheese makes a great base for many doughy low carb recipes because of its mild flavor. In fact, it’s what is used in these classic low carb cheeseburger buns and as the crust for these super popular pizza cups.

The main difference is that your chips won’t be fluffy; they’ll be nice and flat and crisp, just like a classic dipping chip should be. They’ll just be sugar free, gluten free, and low carb!

How Do You Make Keto Tortilla Chips?

So how do you go about making these keto chips? It’s simple. In fact, it’s way easier than making traditional chips, in my experience. Even if this is your first time making keto snack chips, you’ll be able to pull it off.

Making Your Low Carb Chip Dough

The first step is mixing your dry ingredients together: the almond flour and spices.

Then, beat an egg and combine it with the dry ingredients. The mixture will be crumbly and you’ll likely have some clumps; as long as it’s well combined, don’t stress it.

Next, in a separate microwave safe bowl, add your mozzarella cheese. You’re going to microwave it for 40-60 seconds, until it’s melted. Do not over cook it; you’re not making cheese crisps, you’re prepping the cheese for dough.

Now, combine the melted cheese with your crumbly mix and knead it with your hands until it’s well combined. 

If the dough looks uniform, you’re good. If it’s still not mixed well and it’s getting hard, go ahead and microwave it for another 20 seconds to soften it up (just don’t do more than that because you don’t want it to start cooking!).

Once you’ve gotten it all combined and the dough looks consistent, use your hands to roll it all together into a ball. 

Shaping The Chips

Now you’re ready to make your dough into chips ready for cooking!

Place the dough ball between two pieces of parchment paper and press it flat. Using a rolling pin (or if you don’t have one, a round glass or large can), continue to roll it flat. Stop when the dough is a consistently flat sheet, about 2 mm thick.

Using a knife, cut the dough into ribbons, 1.5-2 inches side and then make diagonal cuts to create triangular shapes that are reminiscent of tortilla chips.

Cooking Your Chips To Make Them Crispy

The cooking process has two steps: baking and broiling.

You’ll bake them on a cookie sheet and then broil them for 2 extra minutes to make them crispy and golden.

That’s all; see? Simple!

What If I Don’t Use a Microwave?

No worries, you can just gently melt the mozzarella in a non-stick skillet or pan on the stovetop. The same for if you need to warm the dough because it gets tough. Just use low heat and beware of scorching.

How To Enjoy Low Carb Tortilla Chips Even More

While this recipe calls for paprika and garlic, the possibilities are endless. As is, it’s good with so many things; this cheese dip is awesome with some diced jalapeños and tomatoes on top for nachos.

They are great with traditional salsa or avocado salsa. Sprinkling in True Lime and adding the teensiest hint of cayenne pepper to amp up the heat and south of the border flavor is another way to make these tortilla chips tasty.

You could use some low carb powdered sugar and cinnamon for a sweet chip, perfect for a cheesecake dip or cookie dough dip. Sometimes a sweet crispy chip is just the thing, and these dips really take them over the top!

These dips aren’t just good with traditional cold dips, either. Hot dips such as chicken parm dip, pizza dip, or spinach dip are amazing with the crispy keto tortilla chip! Holiday parties, game nights with friends, and afternoon snacks just got even tastier.

How To Store Your Homemade Gluten Free Chips

The nice thing about these chips is that you can make them up ahead of time and enjoy them for several days.

Simply bake them, let them cool completely, and then store them in an airtight container. They are fine at room temperature for several days. If you refrigerate them they could get soggy, so I don’t recommend it.