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When you need a crispy crunchy snack that fits your low carb lifestyle these easy keto tortilla chips deliver the ultimate crunch without the guilt. Whether you want to scoop up guacamole or serve something better for nacho night these two ingredient chips are my favorite for dipping and sharing.
My family loves snacking on these during movie nights and I whip up a double batch when friends come over for game day. It is wild how much they remind everyone of the classic version.
Ingredients
- Almond flour: Blanched almond flour creates a crisp crunchy base for these chips Always use super fine flour for best texture
- Shredded mozzarella cheese: Full fat mozzarella is essential for the dough to hold together and get golden when baked Shred your own for the best melt
- Seasonings of choice: I love a mix of smoked paprika and cracked black pepper but you can change it up with garlic powder or taco spices Buy fresh ground spices for maximum flavor
Step-by-Step Instructions
- Mix the dry and wet ingredients:
- Add almond flour to a large bowl Melt mozzarella in a microwave safe dish until smooth and stretchy
- Form the dough:
- Combine melted cheese with almond flour in the big bowl Use your hands or a sturdy spoon Mix until no flour is visible and it comes together as a thick dough
- Roll out the dough:
- Place dough between two sheets of parchment paper Use a rolling pin Roll until the dough is about one sixth inch thin You want it thin and even so it bakes up crisp everywhere
- Cut into chips:
- Using a sharp knife or pizza cutter slice the dough into triangles Gently transfer onto a parchment lined baking sheet leaving space between chips
- Bake until golden:
- Bake the tray in a preheated oven at three hundred fifty degrees Fahrenheit for twelve to fifteen minutes Watch for the edges to turn golden brown Cool the chips completely on the tray for maximum crunch
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Almond flour is my favorite because it gives the chips a light buttery flavor and golden color Every time I bring these to a potluck they disappear first Even my kids are obsessed
Storage Tips
Store your keto tortilla chips in an airtight container at room temperature for up to five days Make sure they are completely cool before sealing If they soften just pop them in the oven for a couple minutes to re crisp
Ingredient Substitutions
Always use blanched almond flour not almond meal for the best texture You can try different seasonings like ranch or hot chili powder but stick with regular full fat shredded mozzarella Reduced fat or low moisture cheeses just will not work as well
Serving Suggestions
Pile these chips high and make keto nachos Layer with cheese ground beef and jalapenos then bake Try pairing them with homemade salsa classic guacamole or a creamy queso dip They also make a fun crunchy topping over salads
Frequently Asked Questions About Recipes
- → What helps these chips become so crispy?
Baking the dough thin and using the right amount of almond flour and melted mozzarella ensures a crispy bite.
- → Can I use other types of cheese?
Mozzarella works best due to its meltability and low moisture, ensuring the chip's structure.
- → How do I prevent the chips from being too soft?
Roll the dough as thinly as possible and bake until golden for a crunchy texture.
- → Can I add seasonings to the dough?
Absolutely—pepper, paprika, or your favorite spices can be mixed into the dough for added flavor.
- → How should I store leftover chips?
Keep completely cooled chips in a sealed container at room temperature to maintain their crunch.
- → Are these chips suitable for dipping?
Yes, their sturdy texture pairs perfectly with guacamole, salsa, or any dip of your choice.