Keto Tortilla Chips


Crispy, crunchy keto chips made with only 3 ingredients

Crunch on your favorite snack chip - the tortilla chips - with this keto tortilla chip recipe. These chips are super crispy and perfect for scooping up your favorite low carb dip.

There are some foods that we really miss on the keto diet and chips is one of them. Right now, to satisfy that need for a crunchy snack, we only have pork rinds. I make it my mission to turn our favorite foods into keto versions like crackers or french fries and these tortilla chips are no exception. Plus you don’t have to resort to cutting and frying sliced low carb tortillas any longer. 

three tortilla chips sit on a checkers towel next to red salsa with a basket of chips behind

You no longer have to stare down the potato chips aisle with puppy dog eyes thanks to this keto tortilla chip recipe. It’s so easy to make this keto snack so you can satisfy your crunch craving in a 10 minutes. And with only 3 ingredients, this is one recipe that you will always be ready to make when that desire hits.

Unlike other recipes, these keto chips are super crispy. They even look like a fried tortilla chip from Juanitas with the bumps on top! I’ll share my tips for getting the crispiest tortilla chip. Then you’ll be set with a bowl of fresh guacamole and salsa or use to make keto nachos with cheese.

How this recipe differs from other low carb tortilla chips

  • These homemade keto tortilla chips are made from almond flour and unflavored protein powder. Other recipes use fathead dough made from mozzarella cheese. You are basically making keto cheese chips that don’t taste or look like tortilla chips. These tend to be puffy and more like a toasted flatbread instead of low carb chips.
  • Doesn’t cut up store bought tortillas. It’s a popular hack to cut up a low carb tortilla and fry it in avocado oil to make chips. However, these tortillas contain gluten and are flour based. Many on the keto diet try to avoid gluten. This doesn’t replace that corn tortilla chip craving since these are flour based and tastes like a fried tortilla.


“These are awesome! And if you want a lower calorie version just air fry them. They come out perfect! Just keep and eye on them. They cook fast.”

➥ from YouTube subscriber @nancyyaccarino2625

“I just made a batch of these. Oh I love them too much . I’ve made the ones with mozzarella and they are delish too but these are soooo good. Thank you for the 3 options too. I grow and dehydrate my seasonings and they all work well. The possibilities are endless. Thanks!!!”

➥ from YouTube subscriber @monav1423

How to make keto tortilla chips

  1. Make dough by combining almond flour, unflavored protein powder, xanthan gum, salt and water.
  2. Roll out dough very thin.
  3. Cut into triangle shapes using a knife or pizza cutter.
  4. Fry in avocado oil until golden brown.

close up of the bumps on top of tortilla chips

Key ingredients

  • Almond flour – This nut flour is the base for our chips. Using almond flour yields a nutty flavor and provides substance to our chip. Almond flour also turns golden brown as it fries.
  • Protein powder – This ingredient is what makes these chips crunchy and crispy. You can’t substitute the protein powder and you shouldn’t omit it. Make sure you select unflavored or else your chips may have a strange sweet flavor.
  • Xanthan gum – The gum is what holds the dough together. It makes it pliable for rolling and frying. You may be able to substitute with other gums like guar gum; however, I haven’t experiment with that. Can’t tolerate xanthan gum or other gums? Try lowering the amount used.

Keto Tortilla Chips Recipe Video

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Keto Tortilla Chips Ingredients

Keto Tortilla Chips Directions

  • Keto Tortilla Chips
  • a pinterest image with a crispy triangle shaped tortilla chip with text that reads "keto tortilla chips 3 ingredient recipe super crispy"

    Tips for crispy tortilla chips

    • Let the dough dry for 5-10 minutes before frying in the hot oil. This will further dehydrate the dough, producing a crispy low carb tortilla chip.
    • Roll out the dough into a very thin layer. The thinner you can roll the dough without having it rip, the better.
    • Fry in hot oil. Your avocado oil should be heated to medium or even medium high heat. The chips should start to bubble as they fry creating those characteristic bumps you see on Juanita’s Chips. Alternatively, you can use your air fryer to fry these almond flour tortilla chips.
    • Use protein powder! You can’t omit the protein powder in your keto chips. It’s a key ingredient to crispy chips.
    three corn tortilla chips on a cream and orange colored towel in front of a red basket of more chips


    Besides plain tortilla chips, there are other variations you can try and mix up the flavor of these chips.

    • Nacho doritos: Just add a few seasonings like cheese powder, chili powder, smoked paprika and salt. They have that characteristic neon orange color just like real Doritos!
    • Cool ranch doritos: Add powdered ranch, smoked paprika, onion powder, garlic powder and salt.
    • Corn chips: Add a dropperful or two of corn tortilla extract to the dough before mixing.
    scooping guacamole out with a chip

    Store bough keto tortilla chips

    Don’t have time to make your own low carb tortilla chips? No problem. Luckily there are many companies making keto tortilla chips; however, most of these you have to purchase on-line and tend to be expensive. Here are some of my favorites:

    Storage information

    Store you chips at room temperature in a bag or container. You can use a brown paper bag or a ziploc bag. The chips will stay fresh for about 5-7 days, longer if you keep them in an air tight container. After that, they can start to get stale.

    Keto Tortilla Chips: FAQS

    Can you make these with coconut flour?

    I haven't tried this substitution but if I were to try, I would use 2 1/2 tablespoons of coconut flour.

    Are tortilla chips keto?

    Traditional tortilla chips are not keto. They are made with corn or wheat flour which is high in carbs. You may be able to get away with one chip and stay within your carb limit but you know you can't stop at just one. It's better to make this keto tortilla chip recipe instead.

    How many carbs are in tortilla chips?

    A serving size of Juanita's Tortilla Chips is 13 chips. Each serving is 14 g net carbs!

    Can you make these in the air fryer?

    You can try to air fry these chips! Some KetoFocus fans have used their air fryer to fry these chips. They report that they turn out perfectly and is a faster method.

    Nutritional information & Macros

    Nutrition Information

    Keto Tortilla Chips

    Servings: 5

    Amount Per Serving
    Calories 100
    Fat 7.5g
    Protein 3.9g
    Total Carbs 5.6g
    Net Carbs 1.6g

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    1. Is there a replacement for the xanthan gum? I have tried these 3 times already and can’t stomach the xanthan gum.

      1. You can decrease the quantity, try a different gum like agar. Someone on my youtube channel said they use an egg instead and it worked.

    2. This is my 4x finding this recipe and making them. My husband demands them on Sundays! 🙂 So happy he is eating keto.

    3. These are great to dip in guac and my teenage daughter has made nachos a few times now in the microwave with these as the tortilla chips.

      1. I haven’t tried soy protein or pea protein powder. If you do try it, let me know if it works so I can update the recipe.

    4. Hi! I made the crispy taco shells and they were wonderful. This looks like the same recipe, just in half, if that is the case, should the xantham gum also be reduced to 1/2 tbs? I appreciate your help!

    5. Just fyi, tried using psyllium powder instead of Xanthan gum; couldn’t peel them off the parchment paper without them falling apart. So not a good substitute.
      Still tried frying them; boy do they fry quickly before burning!
      Will try the egg next time.

    6. I made two batches today, one following the recipe, only I used egg white protein powder instead of whey protein powder because that’s what I had. The second batch I replaced a quarter cup of almond flour with Lupine flour. Also experimented with some flavorings, sweet corn and corn bread. I preferred the lupine flour batch made with corn bread extract as far as flavor. Neither batch came out crispy, more bready, like a sopapilla, they puffed up and reminded me of that. I think they would be good drizzled with keto honey and a sprinkle of cinnamon. Would using a different protein powder cause them to not get crispy?. I was hoping egg white would be a fine substitute, so I don’t have to buy another protein powder. Thanks

      1. Yeah, I bet it was the egg white powder instead of the whey protein powder. Thanks for experiment though. I love sopapilla. Maybe that’s a good replacement for that. I’ll have to try it! Thanks!

    7. Just made these for our KETO Cinco de Mayo dinner and the chips turned out delicious. Followed the recipe and made a few operational changes – shaped the dough into a small 1.5″ diameter roll. Divided into 8 pieces, and used my tortilla press with parchment on both sides. Cut them in quarters with a pizza cutter and fried them up. 32 chips were perfectly crisp and awesomely delicious. Thank you for creating this recipe.

    8. What a great recipe! I used Tajin to season the dough, then separated it into 4 balls. I don’t have a tortilla press (yet) so I flattened each disk with a rolling pin, then with a pizza cutter rolled each disk into 8 triangles. One of our favorite dinners is carnitas nachos and let me tell you, these chips fit the bill…thanks for this awesome recipe 😋

    9. The very first keto recipe I ever tried for anything, that actually turned out crispy results. These are so much better and crispier that the ones I made with cheese. Thank you!!! I will definitely try more of your recipes now. By the way, I used coconut oil because I didn’t have avocado oil. They still turned out crispy and beautiful, but I think they will be even tastier with avocado oil.

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