Description
These crunchy, low-carb tortilla chips are made with simple keto-friendly ingredients and baked or air-fried to golden perfection. Perfect for dipping, snacking, or scooping up your favorite guac or salsa—without the carbs!
Ingredients
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1 cup shredded mozzarella cheese
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¾ cup almond flour
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½ tsp garlic powder (optional)
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½ tsp salt
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¼ tsp cumin or chili powder (optional, for flavor)
Instructions
1️⃣ Melt cheese: In a microwave-safe bowl, heat mozzarella cheese in 30-second intervals until fully melted (about 1–1½ minutes). Stir well.
2️⃣ Form the dough: Quickly add almond flour, salt, and any spices. Mix thoroughly until a dough forms.
3️⃣ Roll out: Place dough between two sheets of parchment paper and roll into a thin, even layer (about ⅛ inch thick).
4️⃣ Cut chips: Remove top parchment and use a pizza cutter or knife to slice into triangles.
5️⃣ Bake or air fry:
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Bake: Transfer parchment to a baking sheet and bake at 350°F (175°C) for 12–15 minutes, or until golden and crisp.
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Air fry: Air fry at 325°F (160°C) for 6–8 minutes in batches.
6️⃣ Cool and serve: Let chips cool on a rack—they will continue to crisp as they cool.
Notes
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Store in an airtight container for 3–5 days.
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Add a squeeze of lime and sprinkle of sea salt after baking for a nacho-style twist.
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Use different spices like smoked paprika or taco seasoning for flavor variety.
- Prep Time: 10 min
- Cook Time: 15 min