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.
10 chips
5
Servings
100
Calories
7.5g
Fat
3.9g
Protein
1.6g
Net Carb
5.6g
Total Carbs
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.
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.
THE KETOFOCUS FANS HAVE SPOKEN
“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
- Make dough by combining almond flour, unflavored protein powder, xanthan gum, salt and water.
- Roll out dough very thin.
- Cut into triangle shapes using a knife or pizza cutter.
- Fry in avocado oil until golden brown.
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
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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1 dropperful corn extract, optional
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avocado oil for frying
Keto Tortilla Chips Directions
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Make dough
In a medium bowl, combine almond flour, protein powder, xanthan gum and salt. Stir to combine. Pour in hot water and mix until dough forms.
Quick Tip
Start mixing with a fork first, then move to mixing and kneading with your hands. -
Roll it out
Place dough in between two sheets of parchment paper. Using a rolling pin, roll out in all directions (attempting to form a rectangle shape) until the dough is very thin. The thinner the dough, the crispier the chip. To easily keep the dough from sticking to the parchment paper, carefully peel away the top parchment paper. Then replace and flip over. Then remove the new parchment paper on top. Now the dough will remove easily when you cut your shapes.
Quick Tip
To keep the parchment paper from sliding as you roll, place a damp paper towel underneath the bottom parchment paper. -
Cut into triangles
Using a pizza cutter or a knife, cut the dough into triangle shapes. Let the dough dry for several minutes - usually the time it takes to prep and heat the oil.
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Fry in oil
In a large skillet add enough avocado oil to cover the dough 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 brown. You can flip the chips if desired or lightly press them individually into the oil with a metal spatula.
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Dry & salt
Once the chips are golden brown, remove them using a slotted spatula or spoon and place on a paper towel lined plate or baking sheet. Slightly season with salt.
Wow these keto chips totally shocked me. I loved how they stayed crisp even hours later and didn’t turn soggy at all. The protein powder added such a nice body to each bite too.
I was amazed by how well the dough came together using almond flour, xanthan gum, and hot water. Rolling it out super thin between parchment sheets made all the difference in getting that ultra crispy texture. I added the optional corn extract and was surprised how much it brought out that classic tortilla chip flavor. Frying them in avocado oil made them nicely golden and gave such a satisfying crunch. These held their structure perfectly even after cooling.
These chips had a really remarkable texture and I was surprised by how close they came to regular tortilla chips. Loved the touch of corn extract which gave an authentic flavor. Would definitely make again with a spicy dip.
These turned out way crispier than I expected. I used them with guac and they held up really well. Great to have something crunchy.
Absolutely loved how easy these were to make and the protein powder gave them a surprisingly nice texture. I used them to scoop guacamole and they didn’t fall apart at all which impressed my whole family. Definitely making a double batch next time!
I absolutely love this keto tortilla chip recipe especially how the chips stay crispy for hours and the unflavored protein powder gives them such a nice texture. Do you have a cookbook with more recipes like this that use simple low carb ingredients and creative methods like this one with xanthan gum and a hot water dough?
Hi Emma! Thank you so much for the kind words — I’m thrilled you’re loving the keto tortilla chips! 😊 I do have a cookbook coming out that’s right up your alley — it’s full of simple, low-carb, protein-packed recipes that use creative techniques just like the hot water dough and xanthan gum combo. It’s currently available for pre-order here: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. I really think you’ll enjoy it! Thanks again for your support! 💛
Would it be possible to bake these chips instead of frying them in avocado oil? If so, what temperature and bake time would you recommend to achieve a similar crispy texture?
You really need to fry them in order to get them to be crispy and look like a chip. That being said…I’ve actually never tried to bake them. If you do, you will probably have to flip them. Let me know how it goes if you try it.
I followed the instructions to roll the dough super thin and that made all the difference for getting a crispy texture. The xanthan gum gave it just the right elasticity to hold together while cutting the triangle shapes. I added the optional corn extract and was surprised at how close it tasted to real corn chips. Frying in avocado oil added a clean flavor with no greasy aftertaste. They stayed crisp even after cooling!
I really appreciated how the tablespoon of unflavored protein powder gave the chips a slightly airy crispness that you don’t usually get with almond flour alone. Letting the dough dry a bit before frying made a huge difference in getting that perfect snap without any bubbling. I also liked how easy it was to cut uniform triangle shapes with a pizza cutter after flipping and peeling the parchment layers. Frying at medium heat in avocado oil gave them a beautiful golden color and great flavor.
Can you substitute the protein powder for collagen powder?
Unfortunately, you can’t substitute collagen powder for the whey isolate protein powder.
Very good! Easy, crunchy, and able to scoop up pico de gallo and guacamole. I use my tortilla press and two little parchment sheets to make small round chips. It’s fast and it saves me the rolling and cutting. Bless you!
These were good! They hit the spot.
I didn’t have any unflavored protein powder so i subbed in Vital Wheat Gluten and it worked perfectly. I did need to add like two extra tbs of water though I think. I cut them, sprayed with coconut oil and air fried them for like 5-6 minutes. Came out really good. Delicious delivery method for guacamole
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.
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 😋
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.
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
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!
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.
Can you air fry them?
I haven’t tried air frying them, so I’m not sure how well it will work.
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!
Can you use soy protein powder?
Thanks!
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.
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.
Annie, can these be used as a soft tortilla? Just a quick fry in a dry non stick pan?
Possibly. The protein powder is what helps to make them crispy. I do have a tortilla recipe coming out in January.
Looking forward to it
I have a tortilla press, is that ok to press out the dough?
Yes! A tortilla press will work perfect to flatten the dough.
This is my 4x finding this recipe and making them. My husband demands them on Sundays! 🙂 So happy he is eating keto.
Can you bake them instead if frying?
I haven’t tried baking them, but if you do, let me now how it turns out.
Is there a replacement for the xanthan gum? I have tried these 3 times already and can’t stomach the xanthan gum.
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.
Looks great, will make them when my delivery from Thermomix Aus arrives, not sure these are available in USA? anything to make life easier! https://thermomix.com.au/products/snack-roller-bundle