Low-Carb Tortilla Chips Recipe

Golden fried keto tortilla chips sprinkled with herbs on parchment

Dominique

Low-Carb Tortilla Chips Recipe

Craving something salty, crunchy, and totally guilt-free? These Low-Carb Tortilla Chips hit every note without blowing your macros bake, air-fry, or fry them to crispy perfection using fathead dough or a 10-minute tortilla hack!

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American, Keto Fusion, Tex-Mex

Calories: 87

Ingredients Method Notes

Ingredients

For the dough

1 cup almond flour finely ground
1.5 cups mozzarella cheese shredded
2 tbsp cream cheese softened
1 large egg room temperature
0.25 tsp salt

For seasoning and cooking

2 tbsp avocado oil divided for brushing or frying
1 tsp seasoning of choice chili lime, sea salt, or garlic powder
to taste salt for finishing

Method

Preheat oven to 350°F (176°C).
Roll the fathead dough between parchment sheets to 1/8 inch thick.
Transfer to baking sheet and cut into triangles. Brush with avocado oil and season.
Bake for 7–10 minutes until golden. Cool on the pan for 10 minutes.
For frying, heat 1/4 inch avocado oil in skillet to 350°F (176°C).
Cut dough into chips and fry 1–2 minutes per side until crisp. Drain on paper towels and season.
For quick version, cut low-carb tortillas into triangles. Brush with oil, season, and bake/air fry/fry.
Cook at 350°F for 6–10 minutes depending on method, flipping halfway.
Let cool before serving. Enjoy with your favorite low-carb dip.

Notes

If avoiding dairy, use almond flour mixed with psyllium husk and hot water for a no-cheese dough. For storage, keep cooled chips in airtight containers at room temperature. Reheat in oven or air fryer for maximum crunch.

Nutrition Facts (Per Serving)