Keto Doritos
Published May 2, 2022 • Updated February 28, 2026
This post may contain affiliate links. See my disclosure policy.
I make these crispy nacho-seasoned keto Doritos with just a handful of pantry ingredients. The seasoning is spot-on and the crunch is real.
Doritos were the hardest snack for me to give up when I went keto. Those cheesy, crunchy triangles were my weakness. I’d go through a bag during movie night without even noticing. So making a low carb version I could actually eat felt personal.
Are regular Doritos keto? Not even close. A standard bag runs about 60g of net carbs per 100g, which is your entire daily allowance in a few handfuls. These homemade nacho chips come in at just 2.3g net carbs per serving, and the seasoning actually tastes like the real thing.
The base is my keto tortilla chips recipe. Almond flour gives the structure, but the real secret is unflavored protein powder. I tested batches without it and the chips came out soft, almost bendy. With protein powder, they fry up crispy and shatter when you bite in. Xanthan gum holds the dough together so you can roll it paper-thin without it tearing apart. I’ve tried making them without the xanthan gum and the chips just fell apart in the oil.
The nacho seasoning is cheddar cheese powder, chili powder, and smoked paprika. Three ingredients. I’ve played with the ratios over the years, and the smoked paprika is what pushes it from “cheese chip” to something that actually reminds you of Doritos. Toss the fried chips in the seasoning while they’re still warm so it sticks to every surface. Your fingers will be coated in orange dust, exactly like the originals.
I roll the dough just under 1/8 inch thick for maximum crunch. Any thicker and you end up with more of a cracker than a chip. The frying is where most people trip up, and honestly it took me a few batches to dial in. I keep the oil at medium to medium-low heat. If it’s too hot, the outside burns before the inside crisps. You want gentle bubbling when the chip hits the oil, not aggressive sizzling. Each batch takes about 60-90 seconds per side. Pull them out when they’re golden and let them rest on paper towels. They crisp up even more as they cool.
If you want a different flavor, I also have a Cool Ranch version. For more crunchy snacks, try my Takis, Cheez-Its, or avocado chips. These are great on their own, but they’re even better piled high for loaded nachos or crushed as the shell in my Doritos Locos Tacos.
How to make keto doritos
The process is straightforward: mix the dough, roll it thin, cut triangles, fry until golden, then toss in nacho seasoning. I can get a full batch done in about 15 minutes once the oil is hot.
Key ingredients
- Almond flour – Gives the chips their structure and fries up to a golden color. This is your base.
- Protein powder – The key to actual crispiness. I use Isopure unflavored zero carb. Without it, the chips come out soft.
- Xanthan gum – Holds everything together so you can roll the dough paper-thin without it falling apart in the oil.
- Cheddar cheese powder – Your nacho cheese flavor. This is what makes them taste like the real thing.
- Chili powder – A little warmth underneath the cheese.
- Smoked paprika – I’m convinced this is the ingredient that separates a generic cheese chip from something that actually reminds you of Doritos.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
2/3 cup almond flour -
1 tablespoon unflavored protein powder
-
1 tablespoon xanthan gum
-
3/4 teaspoon salt, divided
-
3 tablespoons hot water
-
avocado oil for frying
-
1 tablespoon cheddar cheese powder
-
1/2 teaspoon chili powder
-
1/4 teaspoon smoked paprika
Step by Step Instructions
Step by Step Instructions
Make dough for tortilla chips
In a medium bowl, combine almond flour, protein powder, xanthan gum and 1/2 teaspoon salt. Stir to combine. Pour in hot water and mix until dough forms.
Roll out to a thin sheet
Place dough in between two sheets of parchment paper. Roll out in all directions using a rolling pin, forming a rectangle shape, until the dough is very thin. The thinner the dough, the crispier the chip.
Cut triangle shapes
Cut dough into triangle shapes using a pizza cutter or a knife. Let sit for 5-10 minutes while oil heats up.
Fry the chips
In a large skillet, add enough avocado oil to cover the chips as they fry. Heat oil to medium heat. Once hot, add a few triangles to the oil (enough to cover the surface) and fry until golden. You can flip the chips if desired. Remove the chips with a slotted spatula or spoon and transfer to a paper towel lined plate.
Make nacho cheese seasoning
In a small bowl, whisk together cheddar cheese powder, chili powder, smoked paprika and remaining salt.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can I make these in an air fryer?
I've tested them both ways. Spread the cut triangles on a parchment-lined air fryer tray in a single layer and cook at 356F for 7-8 minutes, flipping halfway. They won't get quite as crispy as frying, but they still turn out good. I do a single layer so the hot air hits every chip evenly.
Is there a nut-free version of this recipe?
I haven't tested this myself yet, but sunflower seed flour should work as a 1:1 swap for almond flour. The color will come out slightly different (more golden-green), but the texture should be close. If you try it, let me know how it goes.
Can I make these dairy-free?
I've played with this. Replace the cheddar cheese powder with 2 tablespoons of nutritional yeast mixed with 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. It's not identical to the nacho cheese version, but it gives you that savory, cheesy coating without the dairy.
What does the protein powder actually do? Can I skip it?
It's the difference between a crispy chip and a bendy one. I tested batches without it and they came out soft, more like a flatbread than a chip. The protein powder helps the dough dry out and crisp up during frying. I use Isopure unflavored zero carb. Don't skip it.
How do I know when the oil is hot enough for frying?
I drop a tiny scrap of dough in. If it sinks and slowly rises with gentle bubbles, you're good. If it sizzles hard and browns in seconds, the oil is too hot. I keep my burner at medium to medium-low. Getting the temperature right was honestly the hardest part for me when I first started making these.
Can I use coconut flour instead of almond flour?
I wouldn't recommend it. Coconut flour absorbs way more liquid, so you'd need to completely rework the water ratio and the texture still won't be the same. I've tested almond flour exclusively for this recipe and it gives the best fry and crunch. If you need a nut-free option, sunflower seed flour is a closer 1:1 swap.
How should I store these and keep them crispy?
I keep mine in an airtight container at room temperature. They stay crunchy for about 5-7 days. If they soften up, I spread them on a sheet pan and pop them in the oven at 300F for a few minutes. They crisp right back up. I've also stored them in a ziplock with the air squeezed out, which works just as well.
What can I use instead of cheddar cheese powder?
I've tried finely grated fresh cheddar in a pinch, but it melts onto the chips instead of coating them like the powder does. For the closest result, stick with the powder (I order mine on Amazon). Nutritional yeast is another option if you want that cheesy flavor without dairy.
I never fry at home but saw these and caved. Got the oil going, rolled out the triangles (messier than expected), and when the first batch hit the oil, the smell from the seasoning was unreal. They came out looking like actual Doritos. Ate way too many before I even made it to the couch.
That smell when the seasoning hits the oil is the best part. And the rolling gets messier the longer the dough sits out - if it warms up too much, pop it back in the fridge for 10 minutes and it's way easier to work with.
Will the recepie work without the xanthan gum? Would any of these items work in place cornstarch, arrowroot, psyllium husk, or chia seeds.?
Unfortunately the xanthan gum is a necessary ingredient to help hold the dough together when it fries. I've try to make them without and the chips won't hold together.
Pretty solid for 2.3g net carbs. Took a few tries to get the frying temp right but once I did they crisped up fast.
Priya yeah the oil temp is the trickiest part. I keep it at medium-low and wait a little longer. Too hot and they burn before they crisp.
The seasoning tastes like actual Doritos, not even close to the usual keto chip letdown. Rolling the dough thinner on my second batch made a huge difference in the crunch.
Thinner is the move. I roll mine just under 1/8 inch when I want them extra crispy. Makes them shatter like the real thing.
Can you substitute the Almond Flour for Cocunut Flour or will that ruin it?
I haven't tried that substitution so I'm not sure how well it will work. If you try it let me know.
Could these be baked in the oven or air fryer?
I haven't tried that. I think they would turn out more like a baked chip and not fried.
Can I replace whey with egg whites powder?
I haven't tried that substitution yet. I think it would work though. If you try it let me know.
Where do you find cheddar cheese powder?
On Amazon! https://amzn.to/3T5s30z
These are delicious and so easy to make! I mixed up two batches, making both the classic Dorito flavoring and the Cool Ranch. I can't decide which I like best!
Kenaid the cool ranch version is so good. I go back and forth too. Have you tried taco seasoning on them? That one's a sleeper.