Name: Keto Tortilla Chips Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Keto
Ingredients: 1 cup almond flour (blanched almond flour); 1 teaspoon seasonings of choice (pepper, paprika, etc.); 2 cups shredded mozzarella cheese

Jump to Recipe

Introduction

Keto tortilla chips are a low-carb, crunchy snack perfect for dipping or enjoying on their own. Made with almond flour and melted mozzarella, these chips offer a satisfying crisp without the carbs found in traditional corn tortillas.

A small white bowl is filled with a thick, chunky green guacamole that has a creamy texture with small bits of avocado showing. A single golden-brown triangular chip is dipped partially into the guacamole, standing upright in the center. Around the bowl, many more golden-brown triangular chips, all crispy and toasted, are scattered on a white marbled surface, creating a warm contrast with the fresh green dip. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour (blanched almond flour)
2 cups shredded mozzarella cheese
1 teaspoon seasonings of choice (pepper, paprika, etc.)

Instructions

Step 1: Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, add the almond flour and set it aside. In a microwave-safe bowl, microwave the shredded mozzarella cheese for 1-2 minutes until melted.
Step 3: Transfer the melted cheese to the almond flour and mix thoroughly until a thick dough forms.
Step 4: Place a piece of parchment paper on a flat surface. Put the dough ball onto the parchment and lightly flatten it. Cover with a second piece of parchment paper and roll out the dough with a rolling pin until it is about 1/6 inch thick.
Step 5: Using a pizza cutter or knife, cut the rolled dough into triangular chips. Arrange the uncooked chips on the lined baking sheet.
Step 6: Bake for 12-15 minutes or until the chips turn golden and crispy. Remove from the oven and allow them to cool completely on the baking sheet.

Tips & Variations

For extra flavor, experiment with different seasonings such as garlic powder, chili flakes, or cumin mixed into the dough.
If mozzarella is too stringy to mix, heat it gently in shorter intervals to avoid overcooking.
Use a silicone baking mat instead of parchment paper for easier removal.
For a dairy-free version, try using a vegan cheese alternative that melts well.

Storage

Store cooled chips in an airtight container at room temperature for up to 3 days to maintain crispness. If they soften, reheat briefly in the oven at 170°C (340°F) for 3-5 minutes to restore crunch.

How to Serve

The image shows many golden-brown triangular crackers scattered closely on a white marbled surface. Each cracker has a crispy, slightly grainy texture with various shades of golden and light brown, indicating they are baked to a perfect crisp. The shapes are mostly uniform triangles with some slight variation, and the edges are sharp and well-defined. The overall look is dry and crunchy, with the crackers arranged without any overlapping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Mozzarella works best for its melting and binding properties, but you can try mild cheeses that melt well, like Monterey Jack or a mild cheddar. Avoid cheeses that don’t melt smoothly.

How thin should I roll the dough?

Roll the dough to about 1/6 inch thickness to ensure the chips crisp up nicely without burning or staying doughy inside.