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It’s Mexican night and you know the salsa and guacamole are going to be amazing, but what if you’re following a keto diet? You need low carb chips! But can keto tortilla chips actually taste good and pair well with guacamole? Yes, they can!

If you’ve been following my keto recipes, you know I’m a firm believer that almost any food can be made keto — and this keto chips recipe is no exception. Serve it with the best guacamole, or pairing other ideas at the bottom of this post, the next time you’re craving Mexican food. They are extra crispy and seasoned with your typical tortilla chip flavors.

I use almond flour to create the best neutral chip base that pairs with any dip — Wholesome Yum Almond Flour, to be exact! This one has an ultra fine consistency, so chips bake up crispy, not gritty.

How Many Carbs In Tortilla Chips?

Since conventional tortilla chips contain white flour or corn, they are high in carbs. A 1-ounce serving of plain tortilla chips contains 19.1 grams total carbs and 17.8 grams net carbs [*].

Are Tortilla Chips Keto?

Conventional tortilla chips are not keto, because the amount of net carbs is too high for the average serving size. But there’s good news: It’s easy to make your own low carb chips with simple ingredients!

Why You’ll Love This Keto Tortilla Chips Recipe

Ingredients You’ll Need

This section explains how to choose the best ingredients for keto chips, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

VARIATION: Dairy-free version made from actual tortillas!

If you want to try something different, make my almond flour tortilla recipe, then cut into pieces and dry out in the oven at 250 degrees, until crispy. The results are different, but both versions are delicious.

How To Make Keto Chips

This section shows how to make low carb chips, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

Almond flour mixed with egg in a mixing bowl.

TIP: Dough not mixing together?

Heat it again in the microwave for a 15-20 seconds to soften it, then knead again. You can also mix in a food processor to make it easier, if you’d like.

Ball of keto tortilla chip dough.

Tips For The Best Low Carb Tortilla Chips

If you’ve never made a keto chips recipe before, here are a few tips to save you some trial and error. The process has a lot of similarities to almond flour crackers.

These a really simple to make, but following these guidelines will make your keto chips come out perfect.

Storage Instructions

TIP: Refrigerating or freezing can soften keto chips, but you can fix it easily.

If your chips get soft, you can reheat them in the oven at low temperature to crisp them right up! Usually, 10 to 15 minutes at 200 degrees F works well.

What To Serve With Keto Friendly Tortilla Chips

Serve up your gluten-free keto tortilla chips with your favorite dips and sauces:

More Keto Chips Recipes

No need to give up crispy chips on keto! Try these other mouthwatering recipes.

Low Carb Tortilla Chips Recipe

The recipe card is below! Readers that made this also viewed these recipes:

Low Carb Keto Tortilla Chips (Crispy & Easy!)

You’ll love this easy keto chips recipe! These crispy low carb keto tortilla chips use common pantry ingredients, and they’re ready in only 20 minutes.

Prep: 10 minutes
Servings: 7 (adjust to scale recipe)

Recipe Video

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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Get The Best Flour For This Recipe

Tap on the times in the instructions below to start a kitchen timer while you cook.

Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

In a large bowl, mix together the almond flour and spices.

Add the egg and the corn extract (if using), and mix using a hand mixer, until a crumbly dough forms.

In a small bowl, microwave the mozzarella until it’s melted and easy to stir. (Alternatively, you can melt it using a double broiler on the stove.) Add to the dough mixture and knead/squeeze with your hands until well incorporated. If it stops incorporating before it’s fully mixed, you can reheat it for 15-20 seconds again before kneading more.

Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out very thin, about 1/16 in (2 mm) thick.

Cut the dough into triangles and arrange in a single layer on the parchment lined baking sheet, with space between the pieces.

Bake for 8-12 minutes, until golden and firm. The chips may release some sizzling oil on the top – just pat dry with a paper towel. They will crisp up as they cool.

Last Step: Leave A Rating!

Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on , or in our Facebook support group, too – I’d love to see it!

Readers Who Liked This Easy Recipe Also Made:

Serving size: 10 1.5″ chips

Amount per serving. Serving size in recipe notes above.

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Keywords: keto chips, keto tortilla chips, low carb chips, low carb tortilla chips
Calories: 220 kcal

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