Prepare the most crispy, crunchy, and tasty keto tortilla chips with only a few simple ingredients.
These keto tortilla chips (or keto nachos) are exceptional because they are low-carb, keto-friendly, and gluten-free. They are also the perfect healthy dipper for creamy dips or salsa.
Get creative with the seasonings in the mix to satisfy your cravings. If you’ve reduced your carb intake because you’re following a keto diet, this keto tortilla chips recipe will deliver a crispy and savory snack to bite into.
I particularly enjoy these keto tortilla chips served with guacamole, or I make a batch of my Baked Keto Buffalo Chicken Dip. I also really love serving the chips with the Keto Taco Salad Skillet either alongside or even crumbled on top for some crispy bits.
Why Should You Make These Keto Tortilla Chips?
This is why I’m sure you will enjoy this keto tortilla chip recipe as much as I do:
- The cheesy, salty flavor is incredibly satisfying
- It’s made with healthful ingredients like almond flour
- The crispy and crunchy texture is gratifying, especially when served with creamy dips
- It makes for a healthy snack to keep on hand
- It’s naturally gluten-free
The Ingredients
- Almond Flour: Almond flour is made from blanched whole almonds. This flour has a finer texture and lighter color than that made from whole almonds. You need to choose finely milled almond flour for this recipe. Avoid almond flour made from whole almonds—you’ll be able to tell the difference as this type of almond flour is speckled brown because of the almond skins.
- Mozzarella Cheese: Shredded mozzarella cheese yields a perfect texture when combined with the almond flour and then baked. I recommend not using other types of cheeses (although tempting!) because they are higher in fat and can affect the texture. The chips can turn out greasy and lose their crunchy texture.
- Seasonings of choice: Depending on the flavor profile you’re after, choose your favorite spices and flavorings. Finely ground black pepper, hot or sweet paprika, garlic powder, nutritional yeast, Italian seasoning, lemon pepper, and nacho seasoning are some of my favorites. Feel free to use just one or combine them.
- Himalayan salt: Salt makes everything better. Season these keto tortilla chips with a decent pinch of this pink-hued salt. It gets its color from trace minerals and is often used to replace refined salt.
How To Make Keto Nachos
- The shredded low-moisture mozzarella cheese helps to bind the ingredients in the recipe. It’s best to stick to this type of cheese as others can make these chips greasy and floppy.
- Knead the dough directly in a large bowl for less clean-up or on a clean work surface dusted with a bit of almond flour if needed. You’re looking for a soft, smooth dough.
- Be sure to cool the tortilla chips completely when they come out of the oven—this is when they get extra crispy.
Ingredients
- 1 cup super-fine almond flour (made from blanched whole almonds)
- 1 teaspoon seasoning of choice such as finely ground black pepper, nutritional yeast, paprika, or garlic powder
- 1/2 teaspoon Himalayan salt, plus a pinch for after baking
- 2 cups shredded low-moisture mozzarella cheese
Instructions
- Preheat the oven to 350°F.
- Whisk the almond flour with your seasonings of choice, and the salt in a large bowl.
- Place the mozzarella cheese in a microwave-safe bowl and microwave in 30-second intervals, until melted, 1 to 2 minutes, depending on your microwave.
- Add the melted mozzarella to the bowl with the almond flour and stir until well combined.
- Knead the dough using your hands until you have a smooth dough.
- Place the dough between two sheets of parchment paper and roll it out into a rectangle.
- Cut the dough into small triangular shapes using a knife or pizza cutter.
- Arrange the keto tortilla chips in an even layer on a prepared baking sheet and bake, until the chips are golden and crispy, 12 to 15 minutes. The color is the best indicator, if the keto tortilla chips are golden, they are ready!
- Set aside to cool and season with a pinch of Himalayan salt. The chips will continue to crisp up as they cool.
How to Achieve Different Flavors?
You can play around with the seasonings! I like to be creative and mix up the flavors in my keto tortilla chips. One day I’ll make them with just a touch of garlic powder, but another time I’ll use hot paprika for a kick. I even enjoy adding chia seeds for an unexpected twist. The choice is yours. Here are some ideas:
- Garlic powder
- Hot or sweet paprika
- Ground coriander
- Everything bagel seasoning
- Lemon pepper
- Chili powder
- Chia seeds
- Sesame seeds
- Nutritional yeast
I try to choose the seasoning depending on the dip or salsa that I will make or serve. Sometimes I love to make these keto tortilla chips with a sweet touch and I use cinnamon and brown sugar as the seasoning. A pinch of each is plenty. It’s a sweet-and-savory unexpected take on tortilla chips.
Can I Use Any Other Cheese?
I prefer to use shredded mozzarella cheese in this recipe because this type of cheese has a perfect consistency when baking off these keto tortilla chips. Some options to replace the mozzarella cheese would be cheddar or Monterey Jack. Be aware that if you try it with other cheeses, the way they melt and the fat content are different and can change the texture of the chips.
How To Get The Best Texture?
Keep the nachos on the baking sheet and cool completely. This usually only takes about 6 minutes in my kitchen. The chips will be extra crispy. They’re hard to resist but patience pays off!
Air fryer method
You can use the air fryer to make these chips. Preheat to 350°F and bake the chips in a single layer, in batches if needed, for 10 to 12 minutes.
Can I Use a Different Flour?
I don’t recommend changing the flour because it can affect the texture. I tried to make the keto tortilla chips with coconut flour to replace the almond flour and the result was not as good. Coconut flour is very dry and you will need to add more fat. With this kind of recipe, it’s best to keep to the original.
Can I Keep the Tortilla Chips in the Refrigerator?
Keep your keto tortilla chips at room temperature to maintain their crispy, crunchy texture.
Can I Make It Vegan?
If you want to try to make this keto tortilla chip as a vegan version, replace the mozzarella cheese with two teaspoons of olive oil and ¼ cup of water.
Serving Suggestions
These keto tortilla chips are the best crispy accompaniment and can be used as a side to soups, dips, and salads.
Dip them in savory dips or be adventurous and try them with dessert dips:
- nacho dip
- cilantro sour cream
- blue cheese dip
- tzatziki dip
- guacamole
- chocolate dip
- caramel vanilla dip
- cheesecake dip
If you prepare a Mexican themed event, don’t forget my keto tortillas for your burritos or tacos!
Keto Tortilla Chips (Low Carb & Gluten Free)
Ingredients
- 1 cup super-fine almond flour made from blanched whole almonds
- 1 teaspoon seasoning of choice such as finely ground black pepper nutritional yeast, paprika, or garlic powder
- 1/2 teaspoon Himalayan salt plus a pinch for after baking
- 2 cups shredded low-moisture mozzarella cheese
Instructions
- Preheat the oven to 350°F
- Whisk the almond flour with your seasonings of choice, and the salt in a large bowl.
- Place the mozzarella cheese in a microwave-safe bowl and microwave in 30-second intervals, until melted, 1 to 2 minutes, depending on your microwave.
- Add the melted mozzarella to the bowl with the almond flour and stir until well combined.
- Knead the dough using your hands until you have a smooth dough.
- Place the dough between two sheets of parchment paper and roll it out into a rectangle.
- Cut the dough into small triangular shapes using a knife or pizza cutter.
- Arrange the keto tortilla chips in an even layer on a prepared baking sheet and bake, until the chips are golden and crispy, 12 to 15 minutes. The color is the best indicator, if the keto tortilla chips are golden, they are ready!
- Set aside to cool and season with a pinch of Himalayan salt. The chips will continue to crisp up as they cool.
Notes
