Keto Low Carb Tortilla Chips

Name: Keto Low Carb Tortilla Chips
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 8 serving
Ingredients: 200 g / 2 cups pre-shredded mozzarella; 75 g / ¾ cup almond flour; 2 tablespoon psyllium husk; pinch salt; optional: teaspoon each garlic powder/onion powder/paprika

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5.0

534 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings
8
Calories
143 kcal
Cuisine
Mexican

Keto Low Carb Tortilla Chips

Raiden Walker

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You only need 3 main ingredients to make these low carb keto tortilla chips. If you roll them out thinly, they become really crunchy. My kids thought they tasted much better than Doritos :)

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Ingredients

Servings

200 g / 2 cups pre-shredded mozzarella
75 g / ¾ cup almond flour ground almonds work well too
2 tablespoon psyllium husk or 2 teaspoon psyllium husk powder
pinch salt
optional: teaspoon each garlic powder/onion powder/paprika

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Instructions

Heat your oven to 180 Celsius / 356 Fahreheit.
Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.
Add the almond flour/ground almonds and psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.
Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out.
Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don't touch.
Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.

Notes

My tortilla chips weighed around 5-8 grams each and the batch made around 40 chips.
I'd say if you have a couple of dips, they would be enough for 8 people as a nibble/appetizer (or 4 people if it's more the main attraction of the evening).
9g net carbs per portion. Nutrition is calculated on the basis of 8 servings (5 tortilla chips per serving).
If you don't have psyllium husk, use 2 more tablespoon of almond flour instead.
UPDATE >> A reader who made these pre-cut the tortilla chips, but did not separate them by hand. They separated on their own whilst in the oven. I have not tried this myself yet, but will do when I make my next batch!