Keto Low Carb Tortilla Chips
User Reviews
5
-
Prep Time
10 mins
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Cook Time
7 mins
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Total Time
17 mins
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Servings
8
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Calories
143 kcal
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Cuisine
Mexican
Keto Low Carb Tortilla Chips
Description
This recipe melts mozzarella cheese and combines it with almond flour, psyllium husk, salt, and optional spices like garlic, onion powder, and paprika. The dough is kneaded to smoothness, rolled thin between parchment paper, and cut into triangles before baking at 180°C (356°F). Baking is done in batches, ensuring crisp edges and a golden color.
The resulting tortilla chips are light, crispy, and carry a subtle cheesy flavor with a slight nutty note from almond flour. They serve well as a low-carb alternative to traditional corn chips, pairing nicely with dips or used as a crunchy element in various appetizers.
The batch yields about 40 chips weighing 5-8 grams each, suitable for 8 servings if paired with dips. Psyllium husk contributes structure; if unavailable, more almond flour may be used instead. Chips cut before baking tend to separate naturally in the oven.
Ingredients
- 200 g / 2 cups mozzarella cheese pre-shredded
- 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
- optional: teaspoon each onion powder
- optional: teaspoon each paprika
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
- This recipe yields about 40 chips, enough for 8 servings when served with dips.
- If psyllium husk is unavailable, replace it with 2 additional tablespoons of almond flour.
- Pre-cut chips separate during baking without needing manual separation; this can be tried in future batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Total Carbohydrates | 4.8g | 2% |
| Protein | 8.3g | 17% |
| Fat | 9.2g | 14% |
| Fiber | 2.9g | 12% |
| Sugar | 0.6g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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