Keto tortilla chips that are seriously crunchy and perfect for the keto diet. Enjoy these chips with your favorite cheese dip or even a healthy salsa. They can have a mix of salty and strong enough to avoid breaking!
The Best Keto Tortilla Chips Ever
- Keto friendly but low calorie so you can eat plenty
- Crunchy and you can dip without them breaking easily
- Super tasty when you bake or fry them
How To Make Keto Tortilla Chips
- The dough seems complicated but is really easy once you do it one time. Start by mixing all of your dry ingredients together.
- Typically, you hear room temperature ingredients but for this recipe it doesn’t matter. So, grab an egg and two tablespoons of water.
- Next, in your food processor add your dry mix. Turn on the food processor and allow your mix begin to spin.
- In the top compartment toss in your cracked egg.
- Slowly begin to pour your water in. Be careful here not to pour too fast. You want just enough water for a ball of dough to form. When that happens turn off your food processor and you’re done.
- Between two pieces of parchment paper roll the dough thinly. You will know it’s too thin because you won’t be able to lift it or handle the dough without it tearing. As in the video below you will see this.
- Bake at 350ºF for 7-10 minutes. They don’t take long at all and you simply want a light brown color.
Helpful Recipe Tips
- Stay away from excessive water. Simply pouring the full two tablespoons isn’t needed. I have made these several times and each time the amount of water needed is different.
- Watch the oven! In my YouTube video for this recipe I show two different colors of these keto tortilla chips. A very light brown is perfect but if the entire chip is brown this produces a completely different flavor.
- How thin they are will create the level of crunch you want. The dough is strong enough to get thin and still be able to be handled. I suggest you use best judgment here.
Macros
The nutrition label below is done via Cronometer. I am separating the dough in quarters. So, in turn if you were to roll a 1/4 of the dough out and make into chips that will be your macros for that portion.
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Crunchy Keto Tortilla Chips
Equipment
Ingredients
- 3/4 cup blanched almond flour
- 1/4 cup whey protein isolate
- 2 tablespoon coconut flour
- 2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 1 large egg
- 2 tablespoon water
Instructions
- Combine all dry ingredients. Leaving your egg and water to the side.
- Preheat oven to 350°F
- In a food processor pour all your dry ingredients in then turn on
- Add in egg first then slowly add water until dough ball forms. Stop pouring water and turn off food processor
- Knead dough a little and it should not stick to your hand. Sticky yes, but not where your hands are full of it and you can't pull it off with ease
- Roll out dough thinly between two sheets of parchment paper
- Cut tortilla chips in desired shape. I found square to be the easiest but it doesnt matter
- Bake in preheated oven for 7-10 minutes. Check as early as 5 minutes because they brown fast. You want them light brown around the edges. Remove them and alow them to cool in order for them to harden
Video
Notes
Helpful Recipe Tips
- Stay away from excessive water. Simply pouring the full two tablespoons isn't needed. I have made these several times and each time the amount of water needed is different.
- Watch the oven! In my YouTube video for this recipe I show two different colors of these keto tortilla chips. A very light brown is perfect but if the entire chip is brown this produces a completely different flavor.
- How thin they are will create the level of crunch you want. The dough is strong enough to get thin and still be able to be handled. I suggest you use best judgment here.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
***I have to give credit where it is due. This is my recipe but it’s modified from Gnom Gnom who gave me a direction to go in. I had an idea and didn’t know where to start so thank you Paola.
I made mine too thick but the recipe is a good one and I will make them again. Great tip about baking powder, didn’t know that.