If you're missing a little crunch in your life, these low carb tortilla chips are just what you need! Serve with your favorite dip or eat them all on their own.
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.
This recipe was adapted from the Seasoned Tortilla Chips by my friend Lisa MarcAurele from Low Carb Yum, in her brand new cookbook 5 Ingredient Keto that she graciously sent me a copy of. You're going to love this book, read more about it below!
These low carb tortilla chips are absolutely perfect with a Keto friendly Roasted Red Pepper Cauliflower Hummus.
What's in Keto Seasoned Tortilla Chips
*Exact measurements are listed in the recipe card below.
How to Make Keto Seasoned Tortilla Chips
Preheat the oven to 375F.
In a bowl, melt the mozzarella cheese in a microwave oven for 1 minute on high, stir, then heat for another 30 seconds or so until all the cheese is melted.
In a separate bowl, add in the almond flour, oat fiber, onion powder, cumin, smoked paprika and salt.
Whisk together all the dry ingredients until well combined.
Mix in the dry ingredients with the melted mozzarella, while still warm until everything is well blended. You might have to microwave the dough for 20 more seconds if you have trouble combining it.
Roll the dough out between two sheets of parchment paper until it is very thin, ¹⁄8 inch or less thick. It's important that you get them thin enough, so they can crisp up nicely in the oven.
Score into triangles using a pizza cutter or knife.
Then transfer them to a baking sheet pan, lined with parchment paper.
Bake for 10-13 minutes, until just golden brown. Be sure they are baked long enough that they will be completely crunchy.
Cool completely before serving. If not eating right away, store in an airtight container in the refrigerator for up to a week.
Optional: Sprinkle more cumin and smoked paprika over the tops before serving.
Tips for Making the Best Low Carb Tortillas
Be sure to use the prepackaged mozzarella cheese. Typically, I suggest to always grate your own cheese, but when making any variation of a fathead dough, you want the packaged/pre-shredded cheese. The reason being that fresh mozzarella may make the dough too wet.
This recipe is easily adaptable to suit your own taste. You can change the flavor profile by adding your favorite seasonings. Try Keto friendly Ranch seasoning or this homemade Cajun seasoning.
If you don't have oat fiber on hand, you can substitute with flax meal instead.
Can You Make Fathead Dough Ahead?
Because this almond flour tortilla recipe uses mozzarella cheese to help stick the other ingredients together and allows you to roll it thin, the dough can not be cold when you're working with it.
This recipe only takes minutes to put together, but if you have leftover dough and would like to save it to use the next day, wrap it tightly in plastic wrap over night. To use it, you will need warm it in the microwave just until it becomes pliable again.
About the 5 Ingredient Keto Cookbook
As I mentioned earlier, this recipe is adapted (with permission) from the 5 Ingredient Keto Cookbook. I used Oat Fiber instead of flax and added smoked paprika. They were honestly, so easy to make and are a great low carb substitute for tortilla chips.
Whether you're new to Keto or have been following this lifestyle for a while, there is something for everyone in this cookbook. You'll get over 120 Keto friendly recipes that anyone can make, and they all have 5 main ingredients or less!
Her recipes include breakfast, appetizers, main courses, soups, desserts (my personal favorite) and even make your own sauces and dressings from scratch. And I love the big beautiful color pics for the recipes! But this cookbook includes so much more than recipes...
From super easy to follow Keto meal plans, a sweetener conversions chart to an entire section that walks you through how to get started on Keto, this cookbook has it all! It's got everything you could possibly need, all wrapped up in one awesome book!
I think you'll find this recipe can be used in many variations and will become your favorite go-to Keto dough for tortilla chips.
More Keto and Low Carb Snacks
- Everything Crackers
- Cheese Crisp Crackers
- Smoked Salmon Cucumber Bites
- Coconut Granola
- Italian Antipasti Skewers
Keto Seasoned Tortilla Chips - Gluten-Free
- Preheat the oven to 375F.
- In a bowl, melt the mozzarella cheese in a microwave oven for 1 minute on high, stir, then heat for another 30 seconds or so until all the cheese is melted.
- In a separate bowl, add in the almond flour, oat fiber, onion powder, cumin, smoked paprika and salt. Whisk together all the dry ingredients until well combined.
- Mix in the dry ingredients with the melted mozzarella, while still warm until everything is well blended. You might have to microwave the dough for 20 more seconds if you have trouble combining it. Roll the dough out between two sheets of parchment paper until it is very thin, ¹⁄8 inch or less thick.
- Cool completely before serving. If not eating right away, store in an airtight container in the refrigerator for up to a week.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.SHARE ON FACEBOOK
© Copyright for Keto Cooking Christian LLC. Please use the button above to share on social media, but please do not copy/paste the recipe.