Keto Tortilla Chips Recipe
If you’re on a low-carb journey but still crave that satisfying crunch and bold flavor of your favorite snack, these Keto Tortilla Chips are going to blow you away. Made with wholesome almond flour and sharp cheddar, they deliver a crispy, cheesy bite that’s perfect for dipping or munching on their own. This recipe is a fantastic way to enjoy guilt-free snacking without missing out on the texture and zest that traditional tortilla chips bring to the table.
Ingredients You’ll Need
This recipe is wonderfully simple, relying on just a handful of ingredients, each bringing a special touch to the final crunch and flavor of your chips. Every element plays a vital role, from the nutty almond flour to the spicy garlic powder, creating a perfectly balanced snack that’s both satisfying and keto-friendly.
- 1 cup almond flour: Provides the base with a slightly nutty flavor and keeps the chips low-carb and gluten-free.
- 1 cup shredded sharp cheddar cheese: Adds a rich, cheesy depth that melts and crisps beautifully during baking.
- 1 large egg: Acts as a binder, keeping the dough together and helping shape the chips perfectly.
- 1 teaspoon garlic powder: Infuses a savory, aromatic note that elevates the flavor profile.
- 1 teaspoon paprika: Brings a subtle smokiness and a pop of color to the chips.
- ½ teaspoon salt: Balances all the flavors, enhancing the overall taste without overpowering.
How to Make Keto Tortilla Chips
Step 1: Preheat and prepare your baking surface
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your Keto Tortilla Chips bake evenly and don’t stick, setting the stage for that perfect crisp.
Step 2: Mix the dry ingredients
In a mixing bowl, combine the almond flour, shredded sharp cheddar cheese, garlic powder, paprika, and salt. Getting these dry components well-mixed means every chip will have an even blend of those delicious flavors.
Step 3: Incorporate the egg to form dough
Next, add the egg and stir the mixture until it comes together into a cohesive dough. The egg is the magic ingredient here that binds everything, so don’t be discouraged if it feels a bit sticky at first.
Step 4: Roll out the dough
Place the dough between two sheets of parchment paper, then roll it out to about 1/8 inch thick. This thin layer will transform into crisply baked chips that are just the right thickness for an irresistible crunch.
Step 5: Cut and shape your chips
Using a knife or pizza cutter, slice the rolled dough into triangles or your favorite chip shape. This step is where you get to show off a bit of creativity and customize your Keto Tortilla Chips for dipping or snacking.
Step 6: Bake to golden perfection
Arrange your cut chips on the prepared baking sheet and bake for 12-15 minutes. You’re looking for that beautiful golden brown color and a crisp texture that snap when you bite into them.
How to Serve Keto Tortilla Chips
Garnishes
Sprinkle freshly chopped herbs like cilantro or parsley over your Keto Tortilla Chips just before serving for a fresh burst of color and brightness. A light dusting of extra garlic powder or even a squeeze of lime juice can also awaken their flavors and keep your guests coming back for more.
Side Dishes
These chips are an excellent companion to a wide variety of dips—from classic guacamole and salsa to creamy sour cream or spicy queso. You can also pair them with hearty stews or chili for extra texture contrast that makes every bite exciting.
Creative Ways to Present
Elevate your snack game by serving your Keto Tortilla Chips in a rustic basket lined with parchment paper or in a colorful bowl for a festive touch. Try layering them in a taco salad for crunch or use them as a crunchy topper on casseroles—versatility is one of their best tricks!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Keto Tortilla Chips, keep them in an airtight container at room temperature. This will preserve their crispness for up to 3 days, making it easy to grab a quick keto-friendly snack anytime.
Freezing
While these chips are best fresh, you can freeze them in a single layer inside a freezer-safe bag or container. Just be sure to thaw completely before enjoying, as freezing might cause a slight change in texture.
Reheating
To bring back that freshly baked crunch, pop your leftover Keto Tortilla Chips in a preheated oven at 300°F (150°C) for 3 to 5 minutes. Avoid the microwave if you want to keep them crisp and delicious rather than chewy.
FAQs
Can I use a different type of cheese for Keto Tortilla Chips?
Absolutely! While sharp cheddar gives a nice punch of flavor and crisps well, you can experiment with mozzarella for a milder taste or Parmesan for an extra savory edge. Just consider the melt and flavor intensity when swapping cheeses.
Are these chips suitable for people with nut allergies?
Since almond flour is the base, this recipe is not safe for those with nut allergies. However, you could try substituting with coconut flour or another low-carb flour alternative, but note the texture and taste will change.
How thin should I roll the dough for the best crisp?
About 1/8 inch thickness is ideal. Thinner dough results in crispier chips, but rolling too thin might cause them to burn quickly. Keeping them uniform helps ensure even baking.
Can I make these chips spicy?
Definitely! Add chili powder, cayenne pepper, or even a pinch of crushed red pepper flakes to the dough mixture. This will give your Keto Tortilla Chips an exciting kick without overwhelming their cheesy goodness.
What’s the best dip to pair with these chips on a keto diet?
Guacamole is a classic keto-friendly dip that complements the chip’s flavors perfectly. Also consider sour cream mixed with fresh herbs or a creamy spinach artichoke dip for a satisfying pairing that keeps carbs low.
Final Thoughts
There’s something truly satisfying about homemade crunch that you can enjoy guilt-free, and these Keto Tortilla Chips deliver just that in spades. Whether you’re new to keto or just looking for a fresh snack, this recipe is approachable, flavorful, and oh so moreish. Give it a try—you might just find your new favorite way to satisfy that chip craving!
Print
Keto Tortilla Chips Recipe
- Total Time: 25 minutes
- Yield: Approximately 20 chips 1x
- Diet: Low Carb
Description
These Keto Tortilla Chips are a delicious low-carb alternative to traditional tortilla chips, perfect for snacking or serving with your favorite dips. Made from almond flour and sharp cheddar cheese, they are flavorful, crispy, and easy to make at home.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
Wet Ingredients
- 1 cup shredded sharp cheddar cheese
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, shredded sharp cheddar cheese, garlic powder, paprika, and salt. Mix thoroughly to distribute the spices evenly.
- Add Egg and Form Dough: Add the large egg to the mixture and stir until it forms a uniform dough, ensuring all dry ingredients are moistened.
- Roll Out Dough: Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness for crisp chips.
- Cut Shapes: Using a knife or pizza cutter, cut the rolled dough into triangles or your preferred chip shapes. Carefully transfer them onto the prepared baking sheet, spacing them slightly apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the chips are golden brown and crispy. Keep an eye on them to prevent burning.
- Cool and Serve: Remove from the oven and allow the chips to cool on the baking sheet for a few minutes to crisp up further. Serve with your favorite salsa, guacamole, or dip.
Notes
- You can substitute sharp cheddar cheese with other hard cheeses such as Parmesan or a Mexican blend for different flavor profiles.
- For extra crispiness, let the chips cool completely before storing in an airtight container.
- Be careful while rolling the dough; almond flour dough can be sticky—using parchment paper helps prevent sticking and makes it easier to handle.
- If you want spicier chips, add a pinch of cayenne pepper or chili powder to the dough mixture.
- These chips are best consumed within 3-4 days for optimal freshness and crunchiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 chips
- Calories: 180 kcal
- Sugar: 0.5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 55 mg
Keywords: keto tortilla chips, low carb chips, almond flour chips, keto snack, baked tortilla chips, gluten free chips
