These homemade Keto Tortilla Chips are perfectly crispy, crunchy and absolutely amazing served fresh and warm. Serve with your favorite salsa, guacamole or queso dip!
FREE EASY KETO DINNERS EBOOK
- ❤️ Why You’ll Love this Keto Tortilla Chips Recipe
- 🛒 What You’ll Need for Low Carb Tortilla Chips
- 🔪 How to Make Keto Tortilla Chips
- Can You Eat Tortilla Chips on a Keto Diet?
- Ways to Use Tortilla Chips
- Why are My Homemade Tortilla Chips Chewy?
- What other Seasonings Work?
- Are Homemade Tortilla Chips Worth It?
- More Keto Mexican Inspired Recipes
❤️ Why You’ll Love this Keto Tortilla Chips Recipe
- Easy to make from scratch
- Light and perfectly crispy
- Great for when you’re craving something crunchy
- Use with just about any dip
- Only 3 net carbs per serving
Chips and salsa have to be one of life's most simple pleasures. They make an easy and delicious snack, especially when you're craving something crunchy. Once you've tasted these homemade low-carb tortilla chips, you'll never grab for a bag of regular ones again.
While there are some descent store-bought Keto chips that will do in a pinch, there's nothing like a warm, freshly made batch. It only takes a little bit of effort to make them from scratch, but let me tell you, the payoff is so worth it! They're sturdy enough to make them great for dipping and crispy enough to satisfy all your chip cravings.
The best thing about making Keto chips from scratch is you control how they're seasoned. Season with a little sea salt or get creative and season them with any of your favorite seasonings.
🛒 What You’ll Need for Low Carb Tortilla Chips
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Keto Tortilla Chips
Follow the instructions to prepare a batch of Homemade Keto Tortilla dough. You will only need ½ of the batch, so you can make a full batch and use the rest of the dough to make tortillas.
Roll out the 6 pieces (half batch) of dough into 6 balls, cover with plastic wrap and allow to rest for 20 minutes.
Using a rolling pin, roll out each ball into a thin disc, as thin as you can get them. This will make your tortilla chips nice and crispy. Using a knife or pizza cutter, cut each disc into 8 wedges, like a pizza.
Set them on a pan lined with parchment paper and keep them covered while you heat your pan.
You can either shallow fry or deep fry the dough. Heat either a large pot or dutch oven (for deep frying) or large skillet (for shallow frying) to medium and add in your oil. You can use olive oil or avocado oil, personally I prefer light olive oil because it has a mild flavor.
Fry the wedges in batches, making sure not to overcrowd the pot/pan otherwise it will bring down the temperature of the oil. They only need to fry for about 1 minute on each side, or until golden.
Using a spider, remove them from the oil and place on a plate or sheet pan lined with paper towels. The instant you add them to the paper towels, sprinkle a good amount of salt over them. Doing this while they are still hot will help the salt stick to them better.
If you don’t want to fry them, you can spray them with olive oil, sprinkle with salt and bake them on a baking sheet lined with parchment paper @400°F until they are crisp, then flip and finish baking until both sides are golden.
Tip: In addition to adding salt, you could also add a mixture of spices to give them even more flavor. Or you can toss them in a mix of ground cinnamon and a Keto friendly sweetener.
Can You Eat Tortilla Chips on a Keto Diet?
Traditional tortilla chips that are made with regular flour tortillas have about 15 net grams of carbs per 1 ounce serving, which is about 10-15 chips. That's almost a whole day's worth of carbs in a small amount of chips.
These almond flour tortilla chips use a combination of keto-friendly ingredients that make them an awesome low carb alternative, with only 3 net carbs per serving!
Ways to Use Tortilla Chips
- With dips: Obviously, these chips go with just about any dip. Guacamole, salsa, or just Pico de Gallo are classic choices. Or you can really impress your guests and serve them with this Crab Rangoon, Buffalo Chicken Dip or this Spinach Artichoke Dip.
- Nachos: These chips make wonderful nachos. Add some of this easy Keto Taco Meat, some shredded cheese and sour cream and you have the perfect game-day snack.
- Salad toppers: Break up a few of these chips and serve over your favorite Taco salad to give it the perfect amount of crunch.
- Casseroles: If your chips begin to get a little stale, crush them up and add them to the top of your favorite casserole. They would be great on the top of this Cheeseburger Casserole.
Why are My Homemade Tortilla Chips Chewy?
There are two main reasons that homemade tortillas fail to crisp up. The first reason is they were not rolled thin enough. Use a rolling pin to get them good and thin.
The other reason they end up chewy is the oil was not hot enough when you added the dough. Oil should be between 350°F and 360°F for frying. If you don’t have a thermometer, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts bubbling around it, then the oil is hot enough for frying.
What other Seasonings Work?
You can use any seasoning you prefer with regular chips. Always check the labels of your seasonings to make sure they don't contain added sugars or maltodextrin.
Are Homemade Tortilla Chips Worth It?
Speaking as the world's biggest chip fan, the answer is absolutely! The chips from a restaurant are loaded with carbs while store-bought chips have a ton of preservatives to keep them fresh.
These low-carb tortilla chips are easy to make and after you try them, you'll see they are 100% worth it.
More Keto Mexican Inspired Recipes
- Easy Taco Casserole
- Creamy Chicken Poblano
- Baked Southwest Skillet
- Stuffed Poblano Peppers
- Mexican Cauliflower Rice
FREE 20 EASY KETO RECIPES EBOOK
Keto Tortilla Chips
- Follow the instructions and prepare a batch of Homemade Keto Tortilla dough. You will only need ½ of the batch, so you can make a full batch and use the rest of the dough to make tortillas.
- Roll out the 6 pieces of (half batch) of dough into 6 balls, cover with plastic wrap and allow to rest for 20 minutes.
- Set them on a pan lined with parchment paper and keep them covered while you heat your pan.
- Fry the wedges in batches, making sure not to overcrowd the pot/pan otherwise it will bring down the temperature of the oil. They only need to fry for about 1 minute on each side, or until golden.
- Using a spider, remove them from the oil and place on a plate or sheet pan lined with paper towels. The instant you add them to the paper towels, sprinkle a good amount of salt over them. Doing this while they are still hot will help the salt stick to them better.
*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, Monk Fruit or Allulose.
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