Name: Keto Tortilla Chips Recipe
Prep time: 9 min
Cook time: 10 min
Total time: 19 min
Yield: 8
Cuisine: Caribbean
Ingredients: 3/4 cup Almond Flour; 8 ounces shredded Pepper Jack Cheese; 2 tablespoons Psyllium Husk; ¼ teaspoon Garlic Powder; ¼ teaspoon Onion Powder; ¼ teaspoon Smoked Paprika; ¼ teaspoon Cumin; ¼ teaspoon Coriander Powder; ¼ teaspoon Salt

Front shot of Homemade Tortilla chips in a basket

Who can resist the crispy, crunchy goodness of a tortilla chip? To fit them into your lifestyle, we have recreated them, so these Keto Tortilla Chips have a fraction of the carbs of traditional tortilla chips. In fact, one serving contains just 0.5 grams of net carbs. We have also added a unique blend of spices to take these tortilla chips to the next level. Plus, they are also super easy to make and ready in no time. These Keto Tortilla Chips are perfect just the way they are, or you can pair them with your favorite low-carb salsa or guacamole dip.

Tip: To keep the carb count low, it's preferable to buy a block of Pepper Jack Cheese, then shred it yourself. That's because pre-shredded Pepper Jack Cheese contains fillers like starch to keep the cheese from clumping, and so contains extra carbs.

Can I eat tortilla chips on keto?

Yes, you can eat keto low-carb tortilla chips on the keto diet.

What is a good substitute for tortilla chips?

Depending on what you will be having with your tortilla chips you can substitute these multiple different ways. For example using lettuce wraps, cucumber rounds or celery sticks for scooping up certain dips or salsa. Almond flour or coconut flour tortilla chips, melted cheese crisps that will add some crunch.

How many carbs in keto tortilla chips?

There are 0.5 net grams of carbs per serving of this recipe. This is very low compared to regular corn tortilla chips which contain 18 net grams of carbs per serving.

How to store homemade keto tortilla chips?

To store baked keto tortilla chips, add them to an airtight container lined with paper towel to absorb any moisture that may make them stale. You can also freeze unbaked keto tortilla chips by placing the triangles of rolled out dough in a freezer friendly container with sheets of parchment paper between each layer to avoid them from sticking together. This way when you're craving tortilla chip all you have to do is pop them in the oven for 8 minutes and enjoy!

Author: Rachael Ottier Hart

Prep Time

9 mins

Cook Time

10 mins

Total Time

19 mins

Serves

Ingredients

3/4 cup Almond Flour
8 ounces shredded Pepper Jack Cheese
2 tablespoons Psyllium Husk
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Smoked Paprika
¼ teaspoon Cumin
¼ teaspoon Coriander Powder
¼ teaspoon Salt

Instructions

Preheat the oven to 180 °C/350 °F, put a rack in the middle of the oven, and place some parchment paper on top of a baking sheet.

Using a large microwave-safe bowl place the cheese inside and microwave for 1-2 minutes or until the cheese is melted.

Once the cheese is melted, mix in the almond flour, psyllium husk, and seasonings then knead into a thick dough.

Place a large piece of parchment paper on your counter or working surface and put the dough ball on top; then, using a rolling pin, flatten out the dough to a thin sheet to the thickness of a nacho chip.

Using a thin sharp knife or pizza cutter, cut triangle shapes out of the dough, carefully peel them off the parchment paper, and place them on the lined baking sheet.

Place the chips into the oven and cook for 8 minutes or until golden brown, then remove from the oven and let cool.

Once completely cool they are ready to enjoy!