Keto Tortilla Chips are the snack I reach for when I want something salty, crisp, and fast. If you miss that crunch but want to keep things low carb, I’ve got you. These chips come together with pantry staples and a quick bake. They’re sturdy enough for salsa and guac, and they stay crispy for days when stored right. I’ll show you exactly how to make them in three simple steps and how to tweak the flavor so you never get bored. Let’s get you crunching.
Are tortilla chips keto?
Traditional tortilla chips are made from corn, which means they’re pretty high in carbs. If you’re following keto, that can kick you out of ketosis quickly. The good news is you can still enjoy the same crunch with a few smart swaps. When you make them at home with low carb ingredients like almond flour and a little cheese, you get that crispy bite without the carb crash.
Here’s what matters: ingredients and portion size. Classic corn chips can run 15 to 20 grams net carbs per small handful. With a homemade version using almond flour and just enough cheese to bind, you’ll typically land closer to 2 to 3 grams net carbs per serving, depending on how thin you roll and the exact ingredients you choose. Always check your labels for the almond flour and cheese you use, and keep an eye on spices that include hidden sugar.
If you’d rather skip cheese, you can still make a great dough with almond flour, a touch of psyllium husk or ground chia for structure, and warm water. It’s easy to roll, cut, and bake. The texture is surprisingly authentic, and the chips hold up to chunky dips. That’s the whole point of chips, right?
When friends ask if they can have chips on keto, I tell them yes, just make them yourself. You control the ingredients, the crunch, and the seasoning. And honestly, that’s more fun than ripping open a bag.
How to make Keto Tortilla Chips
Ingredients you’ll need
- Almond flour, super fine for the best texture
- Shredded mozzarella or mild cheddar, lightly packed
- Egg, for binding
- Salt and a pinch of garlic powder
- Optional: a tiny splash of apple cider vinegar for extra snap
3 simple steps
- Make the dough: In a bowl, mix almond flour, cheese, egg, salt, and garlic powder until a soft dough forms. If it feels too sticky, add a teaspoon of almond flour at a time. If it feels too dry, a few drops of water will bring it together.
- Roll it thin: Place the dough between two sheets of parchment. Roll it until it’s very thin, almost like a tortilla. Peel the top parchment off and use a knife or pizza cutter to slice triangles. The thinner you roll, the crispier your chips.
- Bake to crispy: Transfer the parchment with the cut dough to a baking sheet. Bake at 350°F until golden, 12 to 16 minutes, rotating once for even browning. Let them cool on the pan. They crisp more as they cool.
Pro tips for maximum crunch
Roll thin. If you can almost see the parchment through the dough, you’re doing it right. Thin dough equals snap and crunch.
Cool completely. This is a must. If you nibble too early, you’ll misjudge the texture. Wait 10 minutes and you’ll be rewarded.
Bake a tester strip. Not sure on timing? Bake one edge piece first and check the texture. Then you know exactly how many minutes the full tray needs.
Season right after baking. If you’re adding extra salt or spices, sprinkle while the chips are still warm so everything sticks.
“I was skeptical these would hold up to salsa, but they surprised me. Super crunchy, no weird aftertaste, and the batch disappeared in one night.”
Craving a full Tex-Mex vibe? Make a quick batch of these chips and pair them with a loaded wrap night. If you need ideas, try these easy Keto Crunchwraps for a fun dinner the whole table will love.
Flavor Variations
Once you nail the base recipe, flavor becomes the fun part. I like to keep a batch of plain chips for dipping and a second batch with bold seasoning for snacking. Here are combos that taste great and keep it simple:
Classic salted: Just a touch of flaky salt right after baking. Clean and perfect for guac.
Chili lime: Chili powder and lime zest after baking. If you want more pop, add a few drops of lime juice before serving.
Nacho style: Paprika, smoked paprika, and a pinch of nutritional yeast for a cheesy vibe without extra cheese on top.
Everything bagel: Sesame seeds, poppy seeds, garlic, onion, a sprinkle of salt. Crunch with personality.
Ranch dust: Dried dill, parsley, onion powder, garlic powder, and a little salt. Toss while warm so it sticks.
Not every flavor needs to be loaded. A pinch of cumin or a little black pepper can be enough to make the chips feel new. Start small, taste, then add more.
Storage
Let your chips cool completely before storing. Any steam trapped in a container will soften them. Once cool, move them to an airtight jar or zip bag with most of the air pressed out. At room temperature, they stay crisp for 3 to 4 days. If your kitchen is humid, tuck in a small food-safe desiccant packet to help keep moisture at bay.
If the chips soften a little, you can bring them back. Warm them on a baking sheet at 300°F for 3 to 4 minutes or a quick minute in the air fryer at 300°F. Let them cool and the crunch returns. You can also freeze them for a month if you want to prep ahead, but I honestly prefer making a fresh batch since it’s so quick.
One more storage tip: keep strong-smelling foods away from your chips, or they’ll absorb those aromas. Nobody wants garlic-onion chips when you were going for chili lime. Label your container and stash it away from spices.
What To Serve With Keto Tortilla Chips
Easy pairings and dip ideas
- Chunky guacamole with lime and cilantro
- Salsa verde or fire-roasted tomato salsa
- Queso dip with jalapeño and a touch of cumin
- Spinach artichoke dip for a creamy, rich bite
- Buffalo chicken dip with extra scallions on top
- Egg salad scoops for a quick lunch, like this dill pickle egg salad
These chips are also great crumbled over bowls and salads for texture. I love them over taco salads or on top of a hearty skillet meal to add crunch without adding carbs. If you’re in a meal prep groove, scroll through the full list of ideas in my keto recipes collection for more pairings that fit right in.
Planning a fun weekend spread? Make a build-your-own plate night with dips, a fresh salad, and something hot out of the pan. A big pizza night also works. Try this crisp cauliflower pizza crust and keep a bowl of chips nearby for snacking while the pie bakes. For a fast weeknight bowl that loves crunch on top, I’m into this quick egg roll in a bowl. It eats like comfort food and the chips add the perfect bite.
Common Questions
Can I make these without cheese? Yes. Use almond flour, a little psyllium husk or ground chia, warm water, and seasonings. Mix to a dough, roll thin, cut, and bake. They’re still crispy.
What if my dough cracks when rolling? It’s a touch dry. Knead in a few drops of water and try again. Keep the dough between parchment so it rolls smoothly.
Do these taste like regular corn chips? They taste like a crisp, savory chip with a gentle nuttiness from the almond flour. They don’t taste exactly like corn, but the crunch is spot on and they’re perfect for dipping.
Can I air fry instead of baking? Absolutely. Air fry at 320°F for 6 to 9 minutes, checking halfway. Every air fryer runs a little different, so watch the first batch closely.
How many times should I say Keto Tortilla Chips to get the idea? Just a few. But yes, these Keto Tortilla Chips are that good and that simple.
Ready to crunch?
You don’t need a long ingredient list or a lot of time to make a seriously satisfying snack. These Keto Tortilla Chips come together fast, bake up beautifully, and stay crisp for days. Play with the seasonings, try new dips, and make them part of your weekly rotation. If you’re curious about a super simple spin, check out this helpful guide on two-ingredient chips from The Big Man’s World with the post titled Keto Tortilla Chips- Just 2 Ingredients! – The Big Man’s World ®, then come back here for all the flavor ideas. Grab your parchment, preheat the oven, and get crunching.
Keto Tortilla Chips
Ingredients
For the chips
- 2 cups super fine almond flour For best texture
- 1 cup shredded mozzarella or mild cheddar cheese Lightly packed
- 1 large egg For binding
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon apple cider vinegar Optional for extra snap
Instructions
Preparation
- In a bowl, mix almond flour, cheese, egg, salt, and garlic powder until a soft dough forms.
- If the dough feels too sticky, add a teaspoon of almond flour at a time.
- If the dough feels too dry, add a few drops of water to bring it together.
Rolling
- Place the dough between two sheets of parchment paper and roll until it’s very thin, almost like a tortilla.
- Peel the top parchment off and use a knife or pizza cutter to slice triangles.
Baking
- Transfer the parchment with the cut dough to a baking sheet.
- Bake at 350°F for 12 to 16 minutes until golden, rotating once for even browning.
- Let the chips cool on the pan, as they will crisp up more as they cool.
