Keto Tortilla Chips

Name: Keto Tortilla Chips
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 6 serving
Ingredients: ½ batch Homemade Keto Tortilla Dough; light olive oil; salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Resting time
30 mins
Total Time
55 mins
Servings
6
Calories
183 kcal
Course
Appetizer, Snacks
Cuisine
Mexican

Keto Tortilla Chips

Iris Warren

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These homemade Keto Tortilla Chips are perfectly crispy, crunchy and absolutely amazing served fresh and warm.

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Ingredients

Servings

½ batch Homemade Keto Tortilla Dough
light olive oil for frying
salt

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Instructions

Follow the instructions and prepare a batch of Homemade Keto Tortilla dough. You will only need ½ of the batch, so you can make a full batch and use the rest of the dough to make tortillas.
Roll out the 6 pieces of (half batch) of dough into 6 balls, cover with plastic wrap and allow to rest for 20 minutes.
Using a rolling pin, roll out each ball into a thin disc, as thin as you can get them. This will make your tortilla chips nice and crispy. Using a knife or pizza cutter, cut each disc into 8 wedges, like a pizza.
Set them on a pan lined with parchment paper and keep them covered while you heat your pan.
You can either shallow fry or deep fry the dough. Heat either a large pot or dutch oven (for deep frying) or large skillet (for shallow frying) to medium and add in your oil. You can use olive oil or avocado oil, personally I prefer light olive oil because it has a mild flavor.
Fry the wedges in batches, making sure not to overcrowd the pot/pan otherwise it will bring down the temperature of the oil. They only need to fry for about 1 minute on each side, or until golden.
Using a spider, remove them from the oil and place on a plate or sheet pan lined with paper towels. The instant you add them to the paper towels, sprinkle a good amount of salt over them. Doing this while they are still hot will help the salt stick to them better.
Serve with your homemade guacamole, pico de gallo or other favorite dip!

Notes

Makes 48 tortilla chips, serving size 8 chips
If you don’t want to fry them, you can spray them with olive oil, sprinkle with salt and bake them on a baking sheet lined with parchment paper @400°F until they are crisp, then flip and finish baking until both sides are golden.