Keto Tortilla Chips

Traditional tortilla chips are made from corn, but this keto-friendly version uses almond flour and mozzarella to form a simple, flexible dough that bakes up crisp and golden. They’re buttery, savory, and seriously addictive—think of them like low-carb “cheese crackers” that are perfect for dipping.

I’ve been making these on repeat for taco nights, party platters, and snack attacks. Pair them with guacamole, queso, or salsa—and you’ve got yourself a satisfying, crunchy snack that doesn’t spike your carbs.

Why You’ll Love These

• Only 5 ingredients. And pantry-friendly, too!
• Crispy & dippable. No flimsy keto crackers here.
• Quick to make. Ready in 20 minutes or less.
• Bake or air fry. Choose your crunchy destiny.
• Low-carb, gluten-free, and halal-friendly.

Time & Yield

• Prep Time: 10 minutes
• Cook Time: 8–12 minutes
• Total Time: ~20 minutes
• Yield: 40 chips (roughly 4 servings)
• Calories per serving: ~160
• Net carbs per serving: ~2g

Ingredients

• 1 ½ cups shredded mozzarella cheese (low-moisture, part-skim)
• 2 tablespoons cream cheese
• 1 cup blanched almond flour
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder (optional, for flavor)
• Cooking spray or olive oil, for brushing

Want to make them dairy-free? I’ve got a variation below!

How to Make Keto Tortilla Chips

1. Make the Dough (Fathead Dough Style)

• In a microwave-safe bowl, combine mozzarella and cream cheese.
• Microwave for 45 seconds, stir, then heat again for another 30 seconds until melted and smooth.
• Stir in almond flour, salt, and garlic powder. Mix until a dough forms.
• Knead a few times until smooth—if it’s too sticky, chill for 5 minutes.

2. Roll & Cut the Chips

• Preheat oven to 375°F (190°C).
• Place dough between 2 sheets of parchment paper and roll into a thin sheet (about 1/8 inch).
• Remove top parchment and cut into triangles with a pizza cutter or sharp knife.
• Transfer the bottom sheet (with chips still on it) onto a baking sheet.

Thinner = crispier. Thicker = more cracker-like. Pick your crunch level!

3. Bake or Air Fry

• Oven: Bake for 10–12 minutes, flipping halfway if desired, until golden brown and crisp.
• Air fryer: Cook at 375°F for 5–6 minutes in batches, checking often.

4. Cool & Serve

• Let chips cool for 5–10 minutes—they’ll crisp up even more as they sit.
• Serve with your favorite keto-friendly dip!

What to Serve with Keto Chips

• Guacamole or smashed avocado
• Keto queso dip (cheddar + cream + spices = heaven)
• Salsa (fresh or roasted)
• Spinach artichoke dip
• Tuna or chicken salad scoops

Variations to Try

• Spicy Chips: Add chili powder or cayenne to the dough
• “Cool Ranch” Style: Sprinkle chips with ranch seasoning after baking
• Cheddar Chips: Swap some mozzarella for shredded cheddar
• Dairy-Free Option: Use dairy-free mozzarella + coconut cream (texture will differ but still crisp up!)

Storage Tips

• Room Temp: Store in an airtight container for up to 5 days
• Re-crisp: If they soften, pop in a 350°F oven for 3–5 minutes
• Freezer: Store rolled dough between parchment sheets and freeze for later

FAQ

Can I use coconut flour instead of almond flour?
Not for this recipe—it behaves very differently. Stick with almond flour for best texture.

Are these keto-friendly?
Yes! Each serving has ~2g net carbs, depending on your cheese and flour brands.

Can I make these without a microwave?
Yep—melt the cheeses gently on the stovetop, stirring constantly, then proceed with the dough.

Do they taste like cheese crackers?
A little! They have a mild cheesy flavor and a crispy, snacky vibe—especially with seasonings.

Final Thoughts

These Keto Tortilla Chips are everything you want in a low-carb snack: crunchy, flavorful, and perfect for scooping up all your favorite dips. They’re easy to make, fun to customize, and way better than store-bought keto chips. Once you make them once, they’ll be a weekly thing—I promise.

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