Irresistibly Crunchy Keto Tortilla Chips You’ll Love
Crispy keto tortilla chips that are irresistibly crunchy and perfect for dipping. After making these many times, I discovered the trick to getting them golden and crispy every time. The warm, savory aroma and the satisfying crunch will make you forget you’re eating low carb. Try them with my Pepperoncini Dip with Homemade Bagel Chips for a perfect party appetizer. If you love recipes like this, you’ll also enjoy Pepperoncini Dip with Homemade Bagel Chips and Wonton Noodle Soup Recipe.
Why This Irresistibly Crunchy Keto Tortilla Chips You’ll Love Is Pure Comfort
- Crispy and golden, just like the real thing
- Easy to make and customize with your favorite seasonings
- Perfect for dipping, topping, or snacking on their own
- Better than store-bought, and way more satisfying
What You'll Need for Irresistibly Crunchy Keto Tortilla Chips You’ll Love
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup almond flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp baking powder
- 1 large egg
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp onion powder
- Optional: Grated Parmesan cheese
- Optional: Fresh cilantro, chopped
📝 Ingredient Notes
- almond flour: Make sure to use superfine almond flour for the best texture.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures even mixing and helps achieve the perfect texture. → See on Amazon
- Baking sheet — Allows for even baking and easy transfer to and from the oven. → See on Amazon
How to Make Irresistibly Crunchy Keto Tortilla Chips You’ll Love
- Prepare the dough: In a food processor, combine almond flour, salt, garlic powder, and baking powder. Pulse to combine. Add egg and olive oil, then pulse until a dough forms.
- Form the chips: Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Roll each piece into a ball, then place on a separate piece of parchment paper. Roll out each ball into a thin, even circle, about 1/8-inch thick.
- Cut and season: Using a pizza cutter or knife, cut each circle into triangles. Transfer triangles to prepared baking sheet. Brush both sides with olive oil and sprinkle with seasonings.
- Bake: Bake for 10-12 minutes, flipping halfway through, until golden and crispy. Keep an eye on them to prevent burning.
- Cool and serve: Let cool on the baking sheet for 5 minutes before serving. Enjoy with your favorite dip or topping!
Cook's Tips for Perfect Irresistibly Crunchy Keto Tortilla Chips You’ll Love
- : For extra crispiness, you can bake the chips at a lower temperature for a longer period of time.
- Common mistake and fix: If your chips are turning out soft or chewy, you may be using too much liquid. Try reducing the olive oil or adding a little more almond flour.
- : Store leftover chips in an airtight container at room temperature for up to 5 days.
- : For a fun twist, try making these into scoops by using a small cookie cutter to cut out circles from the rolled-out dough, then baking as directed.
Storing & Reheating Irresistibly Crunchy Keto Tortilla Chips You’ll Love
Short-Term Storage
Store in an airtight container in the fridge. Not necessary Make-ahead tip: Yes, up to 3 days ahead
Freezing Irresistibly Crunchy Keto Tortilla Chips You’ll Love
Not recommended
How to Reheat Without Drying It Out
Oven: Yes, at 300°F (150°C) for 5 minutes Microwave: Not recommended
Recipe Notes
- Chef tip: For a nut-free version, you can substitute the almond flour with sunflower seed flour or a seed-based nut-free flour blend.
- Best substitution: You can substitute the olive oil with avocado oil for a neutral-flavored oil.
- Make-ahead: You can make the dough up to 3 days ahead and store it in the fridge. Let it come to room temperature before rolling out.
- Scaling: This recipe can easily be doubled or tripled to make a larger batch.
- Troubleshooting: If your chips are browning too quickly, try reducing the oven temperature to 300°F (150°C) and baking for a longer period of time.
Want to level up this recipe?
Silicon baking mat — Prevents the chips from sticking to the baking sheet and ensures even baking. → Check price on Amazon
Irresistibly Crunchy Keto Tortilla Chips You’ll Love
Ingredients
Main Ingredients
- 1 cup almond flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp baking powder
- 1 large egg
- 1 tbsp olive oil
Seasonings
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp onion powder
Optional Toppings
- Grated Parmesan cheese
- Fresh cilantro, chopped
Instructions
- Prepare the dough: In a food processor, combine almond flour, salt, garlic powder, and baking powder. Pulse to combine. Add egg and olive oil, then pulse until a dough forms.
- Form the chips: Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Roll each piece into a ball, then place on a separate piece of parchment paper. Roll out each ball into a thin, even circle, about 1/8-inch thick.
- Cut and season: Using a pizza cutter or knife, cut each circle into triangles. Transfer triangles to prepared baking sheet. Brush both sides with olive oil and sprinkle with seasonings.
- Bake: Bake for 10-12 minutes, flipping halfway through, until golden and crispy. Keep an eye on them to prevent burning.
- Cool and serve: Let cool on the baking sheet for 5 minutes before serving. Enjoy with your favorite dip or topping!
Notes
- Chef tip: For a nut-free version, you can substitute the almond flour with sunflower seed flour or a seed-based nut-free flour blend.
- Best substitution: You can substitute the olive oil with avocado oil for a neutral-flavored oil.
- Make-ahead: You can make the dough up to 3 days ahead and store it in the fridge. Let it come to room temperature before rolling out.
- Scaling: This recipe can easily be doubled or tripled to make a larger batch.
- Troubleshooting: If your chips are browning too quickly, try reducing the oven temperature to 300°F (150°C) and baking for a longer period of time.
Storage
- Fridge: Not necessary
- Freezer: Not recommended
- Oven reheat: Yes, at 300°F (150°C) for 5 minutes
- Microwave reheat: Not recommended
- Make ahead: Yes, up to 3 days ahead
Nutrition Per Serving
- Calories: 170
- Protein: 6g
- Fat: 15g
- Carbs: 6g
- Fiber: 3g
- Sugar: 1g
- Sodium: 350mg
- Cholesterol: 45mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Irresistibly Crunchy Keto Tortilla Chips You’ll Love FAQs
Yes, you can make the dough up to 3 days ahead and store it in the fridge. Let it come to room temperature before rolling out. Once baked, the chips can be stored in an airtight container at room temperature for up to 5 days.
If your chips are turning out soft or chewy, you may be using too much liquid. Try reducing the olive oil or adding a little more almond flour. Also, make sure you're baking them at a high enough temperature and for a long enough period of time.
Yes, you can substitute the almond flour with sunflower seed flour or a seed-based nut-free flour blend for a nut-free version. You can also try using coconut flour, but the texture may be slightly different.
For extra crispiness, you can bake the chips at a lower temperature for a longer period of time. You can also try brushing them with olive oil and sprinkling them with salt before baking.
While these chips are delicious and versatile, they are not intended to be used as a low carb tortilla. They are best used as a snack or for dipping.
A Warm Final Note
I can’t wait for you to try Irresistibly Crunchy Keto Tortilla Chips You’ll Love and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
