Description
Crispy, golden, and low-carb, these Easy Keto Tortilla Chips are made with mozzarella and almond flour for a simple, satisfying snack perfect for dipping or snacking on their own.
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
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine shredded mozzarella cheese and almond flour.
- Microwave in 30-second intervals, stirring between each, until the cheese melts and forms a dough with the almond flour.
- Add garlic powder, onion powder, salt, and any optional spices. Knead until well combined.
- Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness.
- Remove the top sheet of parchment and cut the dough into triangle shapes using a pizza cutter.
- Transfer the parchment with the cut dough onto the prepared baking sheet.
- Bake for 10–12 minutes, flipping chips halfway through, until golden brown and crispy.
- Let chips cool for a few minutes—they will continue to crisp up as they cool.
Notes
For extra crispiness, roll the dough slightly thinner and extend bake time by 1–2 minutes, watching closely to prevent burning.
Store in an airtight container at room temperature for up to 3 days.
Re-crisp chips in a 300°F (150°C) oven for 3–5 minutes if needed.
Avoid refrigerating to maintain crunchiness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 20mg
