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
Scale
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
