Low Carb Tortilla Chips (3 Ways)

Seasoned tortilla chips spread on a baking tray

Dominique

Low Carb Tortilla Chips (3 Ways)

Crispy, salty, and perfect for dipping, these low-carb tortilla chips are a keto-friendly snack you can bake, fry, or air fry in minutes. With three easy methods and endless flavor options, you’ll never miss the crunch of traditional chips again.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American, Mexican-Inspired

Calories: 87

Ingredients Method Notes

Ingredients

Chips Base

5 pieces low-carb tortillas (about 8 inches) La Banderita preferred for thin texture
2 tablespoons avocado oil divided; use more if frying, avoid PAM spray

Flavor

2 tablespoons seasoning of choice taco, ranch, garlic powder, or salt
to taste salt optional, especially if seasoning is low sodium

Method

Baking Method: Preheat oven to 350°F (175°C). Stack tortillas and cut into 8 wedges each.
Brush baking sheet with half the avocado oil. Spread tortilla pieces in a single layer. Brush tops with remaining oil and season both sides.
Bake for 7–10 minutes until golden. Start checking after 5 minutes to prevent burning. Let cool on pan for 10 minutes to firm up.
Frying Method: Heat ¼ inch of avocado oil in a skillet to 350°F (175°C). Cut tortillas into wedges.
Test oil heat with a tortilla corner. Fry wedges in single layer for 1–2 minutes per side until golden. Flip as needed.
Transfer to paper towel-lined plate and season while hot. Let cool before serving.

Notes

Use thin tortillas like La Banderita for crispier chips. Avoid overcrowding when baking or frying. Let chips cool completely to achieve best crunch. Store in airtight container for up to 3 days. Reheat to restore crispiness if needed.

Nutrition Facts (Per Serving)