Name: Easy Keto Tortilla Chips
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/2 cups shredded mozzarella cheese; 3/4 cup almond flour; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; Optional: chili powder or smoked paprika for extra flavor

Crispy, golden, and perfectly dippable, these Easy Keto Tortilla Chips are everything I want in a low-carb snack. Made with just a handful of simple ingredients, they come together quickly and bake into a crunchy chip that’s perfect for salsa, guacamole, or munching straight from the tray. With no grains, gluten, or sugar, these chips are tailor-made for keto lovers and anyone looking for a healthier snack alternative.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups shredded mozzarella cheese

3/4 cup almond flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

Optional: chili powder or smoked paprika for extra flavor

Directions

I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper.

In a microwave-safe bowl, I combine the shredded mozzarella and almond flour.

I microwave the mixture in 30-second intervals, stirring between each, until the cheese melts completely and blends into a dough with the almond flour.

Next, I add the garlic powder, onion powder, salt, and any optional spices. I knead it all together until well combined.

I place the dough between two sheets of parchment paper and roll it out into a thin, even layer—about 1/8 inch thick.

After removing the top sheet, I cut the dough into triangle shapes using a pizza cutter.

I transfer the parchment with the cut dough onto the baking sheet.

I bake the chips for 10–12 minutes, flipping them halfway through, until they turn golden brown and crispy.

Once out of the oven, I let them cool for a few minutes—they get even crispier as they cool.

Servings and timing

This recipe makes 6 servings. Prep time is just 10 minutes, and cooking time is about 12 minutes, bringing the total time to only 22 minutes. Each serving contains approximately 145 kcal.

Variations

I like switching up the seasoning based on what I’m craving. For a smoky flavor, I add smoked paprika; for heat, chili powder does the trick. I’ve also tried adding a pinch of cumin or Italian seasoning for different flavor profiles. If I want them extra crispy, I roll the dough just a bit thinner and extend the bake time by 1–2 minutes (watching closely to avoid burning).

Storage/Reheating

Once cooled, I store these chips in an airtight container at room temperature for up to 3 days. If they lose their crunch, I pop them in a 300°F (150°C) oven for 3–5 minutes to re-crisp. I avoid refrigerating them, as that tends to make them chewy instead of crunchy.

FAQs

How do I keep keto tortilla chips from getting soggy?

I make sure the dough is rolled thin and baked until golden brown. Letting the chips cool completely also helps them firm up and stay crispy.

Can I use coconut flour instead of almond flour?

Coconut flour absorbs more moisture than almond flour, so I don’t recommend a direct substitution. If I do try it, I reduce the amount significantly and adjust the cheese to keep the dough pliable.

Can I use a different type of cheese?

Mozzarella works best for its meltability, but I’ve had success with Monterey Jack or a mild cheddar. I just make sure it melts smoothly to form the dough.

Are these chips gluten-free?

Yes, since I use almond flour and cheese with no added fillers, they’re naturally gluten-free and great for anyone avoiding grains.

What can I serve with these keto chips?

I love pairing them with guacamole, salsa, queso dip, or even keto-friendly spinach artichoke dip. They also work well crumbled over salads or chili for a crunchy topping.

Conclusion

These Easy Keto Tortilla Chips are one of my favorite low-carb snacks to whip up when I’m craving something crunchy and satisfying. With simple ingredients, a fast prep time, and endless flavor possibilities, they’re perfect for dipping, sharing, or solo snacking. Whether I’m hosting a game night or just want a homemade chip fix, this recipe always delivers.

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