Keto Takis
Published May 28, 2022 • Updated June 2, 2025
A keto version of the famous spicy rolled corn chip
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For those who can't resist the heat, keto takis are gluten-free, rolled low-carb chips dusted with a spicy lime flavored seasoning.
There are different Taki flavors out there, but I’m tackling the Fuego flavor today as it is the most popular. Use my base keto tortilla chip recipe, I roll the dough into tubes then fry them in avocado oil. The Fuego seasoning was a little complex to match.
Not only are Fuego Takis spicy and obviously contain a mixture of chile peppers rather than just chili powder, but it has a slightly sweet and tangy note of lime. For the chile pepper flavor, I settled on a mixture of chili powder, cayenne pepper and habanero powder. For the sweetened hint of lime flavor, instead of using lime juice which might make the rolled chips soggy, I used small amount of a sugar-free citrus drink powder. This is an electrolyte powder, so it adds additional salt to enhance the flavor of the keto Takis. How to make takis
- Make rolled chips. Combine almond flour, unflavored protein powder, xanthan gum and salt. Roll very thing. Punch out small circles. Roll into tubes.
- Fry the chips in avocado oil until golden.
- Make Takis seasoning by combing chili powder, lime drink powder, powdered cayenne pepper, habanero pepper powder and garlic powder.
- Dust homemade Takis in the seasoning by adding to a ziploc bag or bowl and toss the rolled chips in the Taki seasoning.
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Ingredients
2/3 cup almond flour -
1 tablespoon unflavored protein powder
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1 tablespoon xanthan gum
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1/2 teaspoon salt
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3 tablespoons hot water
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avocado oil for frying
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1 teaspoon chili powder
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1/4 teaspoon Citrus electrolyte drink mix
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1/4 teaspoon cayenne pepper
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1/4 teaspoon garlic powder
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1/8 teaspoon habanero powder
Step by Step Instructions
Step by Step Instructions
Make dough for rolled chips
In a medium bowl, combine almond flour, unflavored protein powder, xanthan gum and salt. Stir to combine. Pour in hot water and mix until dough forms.
Roll out dough into 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 homemade Takis.
Punch out circles and roll
Using a small biscuit cutter or the rim of a cup, punch out small circles from the dough and roll each circle to form a tube. Repeat with remaining dough.
Fry rolled chips
Add enough avocado oil to a skillet to submerge each rolled chip. Heat over medium heat. Once oil is hot, add rolled chips and fry until they start to turn golden. Remove using a spotted spatula and transfer to a paper towel lined plate to dry.
Make Takis seasoning
To a small bowl, mix together chili powder, lime drink mix, cayenne pepper, habanero powder and garlic powder.
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.
I was amazed by how simple the dough was to work with and how well it held together when rolled. The texture reminded me of the real deal and the kick from the habanero powder is just the right kind of fiery. These will be my new go-to snack for movie night!
Rolling the dough between parchment sheets really helped get it thin enough for crispiness. I appreciated the use of xanthan gum with almond flour because it gave the dough good elasticity for shaping into tight rolls. I found the chips held their shape well when fried in avocado oil but a few stuck together so next time I might fry in smaller batches. The seasoning mixed with citrus electrolyte drink gave a tangy twist I wasn’t expecting and really mimicked the classic flavor.
These turned out so crispy and the seasoning was spot on. I used lemon instead of a lime mix and it still tasted great. Perfect for my low carb cravings!
These keto Takis had a fantastic crunch and I was surprised by how close they resembled the real thing. I really liked how easy the dough was to roll out and shape. The avocado oil gave them a clean fry taste too.
These are the Best snack ever! I got tired of rolling them and just made chips. Also, I added 15 drops of corn extract flavoring. My husband said “this is the best cracker/chip recipe you’ve made so far”.
I was thinking about making a batch and cutting them out, then freezing them. That way I’d be able to just cook em up in a jiffy when I wanted.
Thank you for sharing your recipe.
First of all keto takis do not need msg because it os good already honey thank u for shareing this repice it is really good
if you prefer trader joes takis or want to save time add trader joes chili lime seasoning
Why isn’t msg included in the recipe? Takis are loaded with it and I feel like it would make a fuller experience
LOL! That’s the beauty of this recipe. It is “cleaner” and doesn’t require any added junk for flavoring. These are just as delicious.
Msg isn’t junk lmao. It occurs naturally in MANY foods. Also, the health effects are overblown
You can add MSG if you want but there are many people who do get unwanted effects from it.
I grew up obsessed with takis & spicy Doritos. I absolutely have to try this. Thank you for sharing this recipe! :’)