There’s something wonderfully satisfying about crunching on a chip that feels indulgent yet fits seamlessly into a low-carb lifestyle. Keto tortilla chips have become my go-to snack when I want that salty, crispy fix without the carb overload. Growing up in a small English town, chips were always an occasional treat, but here in sunny San Diego, I’ve learned to appreciate snacks that don’t derail my day. These keto tortilla chips are not just a healthier alternative—they bring a homemade warmth and freshness that store-bought versions simply lack. Plus, my kids love them, especially when paired with their favourite dips, making snack time a little celebration around our kitchen table.
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Why You’ll Love This Keto Tortilla Chips
What sets these keto tortilla chips apart is their perfect balance of crunch and flavour without the guilt of traditional corn chips. They’re incredibly easy to make, requiring just a handful of pantry staples, which means no unnecessary additives or preservatives. I remember the first time I shared them with friends from my restaurant days—they couldn’t believe they were low-carb! Plus, the flexibility to add your own herbs or spices means you can customise these chips to suit your mood or meal. Honestly, they’ve become a staple in my kitchen for both quick snacks and casual gatherings.
Ingredients You’ll Need for This Keto Tortilla Chips
The key to this dish lies in selecting the right ingredients that keep the chips crisp and flavourful. I always reach for fresh almond flour and a good-quality psyllium husk powder—it’s a magic ingredient that adds structure without carbs. When I first started experimenting with keto baking in the US, I quickly learned that quality flours and fats make all the difference. Using avocado oil or melted coconut oil gives these chips a lovely richness, but you can also use olive oil if that’s what you have on hand.
- 1 ½ cups almond flour (blanched is best)
- 2 tablespoons psyllium husk powder
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon garlic powder (optional, for savoury flavour)
- 2 tablespoons avocado oil or melted coconut oil
- ½ cup warm water (plus a little extra if needed)
- 1 teaspoon apple cider vinegar
Nutrition Facts
- Calories: Approximately 140 per serving (about 10 chips)
- Protein: 5g
- Fat: 12g
- Carbohydrates: 4g
- Fiber: 3g
- Sugar: Less than 1g
- Sodium: 220mg
Crunchy Keto Tortilla Chips Recipe That Will Change Snack Time Forever
Learn how to make delicious Keto Tortilla Chips. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients that keep the chips crisp and flavourful. I always reach for fresh almond flour and a good-quality psyllium husk powder—it’s a magic ingredient that adds structure without carbs. When I first started experimenting with keto baking in the US, I quickly learned that quality flours and fats make all the difference. Using avocado oil or melted coconut oil gives these chips a lovely richness, but you can also use olive oil if that’s what you have on hand.
- 1 ½ cups almond flour (blanched is best)
- 2 tablespoons psyllium husk powder
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon garlic powder (optional, for savoury flavour)
- 2 tablespoons avocado oil or melted coconut oil
- ½ cup warm water (plus a little extra if needed)
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, psyllium husk powder, salt, and garlic powder (if using). Mix well to distribute the dry ingredients evenly.
- Add the avocado oil and apple cider vinegar to the dry mixture, stirring to incorporate.
- Slowly pour in the warm water, stirring continuously until a dough forms. If the dough feels too dry, add water a teaspoon at a time until it holds together but isn’t sticky.
- Place the dough between two sheets of parchment paper and roll it out thinly—about 1/8 inch thick. The thinner you roll, the crispier the chips will be.
- Remove the top parchment and use a pizza cutter or sharp knife to score the dough into triangles or your preferred chip shape.
- Transfer the parchment with dough onto the baking sheet. Bake for 20-25 minutes, checking around 15 minutes to make sure the edges don’t burn.
- Once golden and crisp, remove from the oven and allow to cool completely before breaking apart along the scored lines.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Keto Tortilla Chips
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, psyllium husk powder, salt, and garlic powder (if using). Mix well to distribute the dry ingredients evenly.
- Add the avocado oil and apple cider vinegar to the dry mixture, stirring to incorporate.
- Slowly pour in the warm water, stirring continuously until a dough forms. If the dough feels too dry, add water a teaspoon at a time until it holds together but isn’t sticky.
- Place the dough between two sheets of parchment paper and roll it out thinly—about 1/8 inch thick. The thinner you roll, the crispier the chips will be.
- Remove the top parchment and use a pizza cutter or sharp knife to score the dough into triangles or your preferred chip shape.
- Transfer the parchment with dough onto the baking sheet. Bake for 20-25 minutes, checking around 15 minutes to make sure the edges don’t burn.
- Once golden and crisp, remove from the oven and allow to cool completely before breaking apart along the scored lines.
Tips for Making the Best Keto Tortilla Chips
Getting these chips just right means paying attention to a few small details that can make a big difference in texture and flavour. When I first tried making keto chips, I learned that rolling the dough evenly is key—too thick, and the chips stay chewy; too thin, and they burn easily. Psyllium husk powder isn’t just a filler; it’s what gives these chips their sturdy crunch, so don’t skip it or substitute it without a plan.
- Use fresh almond flour for the best texture and to avoid a gritty finish
- Roll the dough evenly between parchment paper to prevent sticking and ensure uniform thickness
- Don’t skip scoring the dough before baking—it makes breaking the chips easier and more consistent
- Keep an eye on the oven after 15 minutes to avoid burning, as nut flours brown quickly
- Experiment with spices like smoked paprika or cumin for a flavour twist
With these tips, you’ll create a restaurant-quality snack every time. Learn more: related recipe Learn more: Garlic Steak Tortellini Recipe That Will Elevate Your Dinner Game
Serving Suggestions and Pairings
This recipe is incredibly versatile and works beautifully for various occasions, from afternoon snacks to party platters. I often serve these chips alongside my homemade guacamole, which my kids adore, or a creamy spinach dip that reminds me of my mum’s comforting kitchen meals back in England.
- Pair with guacamole, salsa, or sour cream-based dips
- Serve alongside a fresh salad for a light lunch or snack
- Add a sprinkle of shredded cheese and broil for a quick keto nacho twist
- Perfect for movie nights or casual entertaining with friends
Whether it’s a quiet afternoon snack or the highlight of a casual evening with friends, these chips bring that satisfying crunch and flavour that makes keto feel anything but restrictive.
Storage and Reheating Tips
Proper storage ensures you can enjoy leftovers just as much as the fresh chips. I always make sure to cool them fully before storing, to keep that crisp texture intact.
- Store in an airtight container at room temperature for up to 4 days
- If they soften, re-crisp by warming in a 300°F (150°C) oven for 3-5 minutes
- Avoid refrigeration, as it introduces moisture that softens the chips
- Make ahead and store the rolled-out dough in the fridge for up to 24 hours before baking
Frequently Asked Questions
What are the main ingredients for Keto Tortilla Chips?
The main ingredients for Keto Tortilla Chips include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Keto Tortilla Chips?
The total time to make Keto Tortilla Chips includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Keto Tortilla Chips ahead of time?
Yes, Keto Tortilla Chips can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Keto Tortilla Chips?
Keto Tortilla Chips pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Keto Tortilla Chips suitable for special diets?
Depending on the ingredients used, Keto Tortilla Chips may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
These keto tortilla chips have become a little joy in my kitchen, offering crunch and comfort without compromise. I’d love to hear how you make them your own or what dips your family enjoys alongside. Give them a try—you might just find your new favourite snack that feels like a treat and fits your lifestyle perfectly.
