We took our famous low carb tortillas and whipped up the ultimate keto tortilla chips! Expect deliciously crisp results in every bite.
Keto Tortilla Chips
Super Crisp & Puffed!
If you’ve tried our grain free keto tortillas, you already know they’ll taste great. If you haven’t, what are you waiting for?!
So whether you fry them up or opt for a quick bake, you’ve got a crispy (and totally addictive!) delight in your foreseeable future. You really cannot eat just one.
And at 2g net carbs per 30g serving (i.e. one tortilla = 8 chips), you really don’t have to.
So whether you’re missing on something to munch on during game night or want something else for your guacamole other than pork rinds, these are a safe bet.
The Toppings
You can either do a simple sea salt topping or go for a sorta ‘Dorito’ dust.
Just note that, just like in our keto ‘cheetos’, the key ingredient to get that addictive cheese flavor and texture from commercial chips is nutritional yeast. With absolutely no artificial flavorings and colorings!
Fun fact: nutritional yeast is a powerful source of vitamins, particularly rich in vitamin B12, as well as being a complete protein.
The Cooking
Given that coconut flour browns ridiculously fast, you want to start with raw dough rather than a cooked tortilla for these keto chips. Particularly if you want them to puff up.
My preferred method of cooking these guys is some good old frying in lard. You see, the most magical thing happens a couple seconds after they hit the oil: they puff up completely!!
I cannot say I anticipated this. In fact, you might even call it a wonderful surprise! But it’s not really that surprising given that the tortillas puff up themselves, and the chips also puff up somewhat when baked. But the effect when fried is truly wonderful!
Just one caveat: the coconut and almond flours do not crisp up when fried…! So you need to fry them up quickly until lightly golden, and then do a quick bake to dry them up.
Or you can always just bake them directly. They will puff up somewhat, and still taste incredibly good (particularly plain with guacamole). See picture below of what they look like baked, rather than fried and baked.
But if you’re into chips, I cannot recommend enough that you do fry them up, dry them out and lather them up with a topping (particularly the spicy one). They’re really quite something.
The Flours
I like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum and baking powder, and we’re golden.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, I always favor Anthony’s (most natural taste and less gritty texture by a mile!).
No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.
Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like and it’s also what gives cream cheese it’s distinctive texture. It’s also the most common gluten-replacer in gluten free baking, and it’s derived through a fermentation process using the strain of bacteria Xanthomonas campestris. So now you know where it’s name comes from.
Oh and ahem, they make the ultimate keto nachos!!
Low Carb & Keto Tortilla Chips
Ingredients
For the tortilla dough
- 96 g almond flour
- 24 g coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/8-1/4 teaspoon kosher salt depending on whether sweet or savory
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 3 teaspoons water
For cooking
- lard or frying oil of choice
- extra virgin olive oil for brushing (if baked)
For the 'Dorito' dust (optional)
- 1 tablespoon nutritional yeast
- 1 tablespoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4-1/2 teaspoon chipotle powder to taste
- 1/4-1/2 teaspoon kosher salt to taste
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon ground cumin
Instructions
For the tortilla dough
- Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
- Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
- Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to two days in the fridge).
- Break the dough into eight 1” to 1 1/2” balls. Roll out between two sheets of parchment or waxed paper using a tortilla press (suggested) or with a rolling pin. For your reference, each tortilla should weigh 26g uncooked.
- UPDATE: Based on a reader's feedback, we now know that your chips won't puff up unless the tortillas are THIN enough! So you absolutely must get 8 5-inch tortillas out of one batch (26g/tortilla). If using a tortilla press, keep pressing down and rotating the tortilla around to get even thickness. They are a bit harder than regular tortillas, so they might take anywhere from 3-6 tries (depending on how much muscle you've got!).
- Cut tortillas into 8 triangles and set aside.
If frying
- Preheat oven to 350°F/180°C.
- Heat up a pot or frying pan over medium/high heat and add lard or frying oil of choice (a couple centimeters or so will do). Once hot, drop the triangles in batches of 3 to 5 at a time. Cook for just 3 to 5 seconds until just puffed, and flip them over immediately. Cook for just 3 to 5 more seconds and transfer to a paper towel lined plate. You want to keep your puffed chips as white as possible, as they'll continue to brown when baked.
- Transfer puffed tortilla chips to a baking tray (with a fitted rack or lined with parchment paper), and bake for 12 to 15 minutes until golden (flipping them over half way through). The tortilla chips will continue to crisp up while cooling.
If baking
- Preheat oven to 350°F/180°C.
- Place uncooked tortilla dough triangles in a parchment lined baking tray. Bake for 13-15 minutes, flipping half way through, until golden brown and hardened. The tortilla chips will continue to crisp up while cooling.
- If adding a topping, you'll need to brush them with olive oil (or oil of choice), in order for it to stick.
For the 'Dorito' dust (optional)
- Mix all ingredients in a ziplock bag, or run them through a high speed blender to fully mix and finely grind. Once your tortilla chips are done cooking, add them into the ziplock bag with the spices and mix until thoroughly coated. Allow them to cool completely, so they crisp up fully.
Allergic to coconut, do i have to use coconut flour or canu use almond flour for the whole recipe?
I sooo want to make these however due to RA I am unable to roll dough. Would this dough work if I ran it through the dough roller attachment on my kitchen aid?
do u have a mailing list for your nooda when it is in stock?
I’m sorry to hear about the RA Lisa! In all honesty it’ll probably stick…
ps. the pasta is back in stock! https://www.gnooda.com 😉
Could you run it through the roller between two sheets of parchment paper?
Is it possible to adjust a tortilla press? I made this recipe (Wonderful recipe) But I feel like I just cannot get them pressed thin enough. I measured out the 26g balls but could only get them to press to 4 inches. Honestly, I think next time I might just try rolling them out with my rolling pin but I liked the idea of using a press to keep them round easier.
Y’all must not have any type of tastebuds because these are absolute rubbish!! Tastes like actual shit and anyone who says otherwise, you’re a liar.
This dough is fast becoming my favorite thing! I rolled it out super thin (7” round, rather than 5”) and cut the pieces smaller, and was able to get them cooked perfectly just frying! They puffed up beautifully, and are amazingly tasty. I used avocado oil to fry, because I don’t like the taste of coconut oil, and it worked well!
I’ve been missing nachos and yesterday I finally tried this recipe. So, I fried mine in avocado oil (experiencing here). I fried them for a very short time but I realized afterward that I skipped no3 of IF FRYING section. So I didn’t cook them in the oven for 12-15 min before adding the toppings. (I will next time) They went from puffy to almost soggy after adding the toppings, so I just kept cooking them in the oven, and at some point, I turned the whole thing upside down so the bottom had a chance to cook and get crispy. Okay, they weren’t the most beautiful nachos but they were pretty good! I made half the batch in nachos and I hate the other half while waiting for the ones in the oven. So … Yep, I hate the whole thing!! Pretty legit and definitely took care of my craving for nachos!!
I was wayyy too lazy today to make the tortillas, BUT i used your Doritos seasoning for my tortillas that i cooked from soft readymade tortillas and it is DELICIOUS!
I made these yesterday, and my husband LOVED them! He’s been missing chips like crazy!
I tried what one person said, and added Golden Flax, however, I could only find the seeds, not ground, and thought they’d grind in my food processor, but they didn’t. They still tasted good though & I agree that it added a bit of a “corn chip” flavor. Definitely will be trying with ground Golden Flax in the future!
I also followed another commenter’s suggestion & used my air fryer, instead of the oven or stove. I put them in at 350°, for about 2 or 3 minutes.
I got them as thin as possible, (11 chips out of one serving) but they didn’t puff, which was fine with me. They looked and had a similar consistency to Baked Lays.
One issue I had, was they were so thin and light, they started flying around the air fryer & a couple of them were burned on the heating element. So I put an empty rack above them while they cooked & this kept them contained. (I have the Instant Air Fryer/Toaster Oven, so it’s square.)
I also sprinkled with salt PRIOR to cooking, on one batch, and just kind of gently pressed it into the top of the chips. Those came out the best!
I’m looking forward to trying out the “dorito dust” and other seasonings for these.
PS. Of all the tortilla recipes I’ve found, yours tastes closest to a “real” tortilla (Like y’all, I’m also Mexican American). Not eggy, like so many others! (Yuck!) They taste kind of like a cross between a corn & flour tortilla to me. I love them! <3
Just recently discovered your website. Thank you for all the wonderful recipes! Re the keto tortilla chips, has anyone tried “frying” them with an air fryer? If so, I’m wondering if they turned out more crispy than if you baked them? PS: I haven’t tried the recipes that include yeast as an ingredient in the “dough” yet, but I’m definitely going to try them out. There is nothing quite like that yeasty smell/taste … which is what I miss in most keto dough recipes!
STAY WELL!!! 😀
Used the dorito spice dust and it was wonderful! I didn’t have time to make the tortillas so I used carb smart and fried in coconut oil. Puffed up great. I put all spices in my spice grinder then tossed the fried chips in a ziploc bag. Will definitely make again. Thanks!!
Can I use only coconut flour or do I have to use both?
Whew! That was time consuming. They turned out well and I used them for nachos. I’d say mine came out more like a pita chip than a chip chip.
I’m glad I tried this recipe and it is good. I don’t see myself doing it again since it took me so long to make them. I’ll stick with the incredible tortillas.
Thank you for this recipe, Paola!
What is he purpose of the apple cider vinegar?
First time trying these – ready for nachos tonight! After reading other comments, I also replaced 1/4 of the almond flour with golden flaxseed meal (I love the nutty flavor!) and sure enough, there’s a ‘nearly-corn’ taste to the chips! I chose just baking – puffing up wasn’t important. They taste great – even my non-keto hubby agrees! I had two tortillas worth that wouldn’t fit in my baking sheet, so just baked them as tortillas and will use for chalupas next time we have those. Great recipe – very easy and tasty! Thanks, Paola – you’re my go-to recipe source!
I have made these a few times and I have never gotten them to puff. Not sure what I’m doing wrong, I’ve followed all the directions. The first few times I made them, I fried them then baked. Tonight I tried the air fryer and they came out exactly the same as if I had fried then baked – fantastic – just not puffed. Any suggestions?
What is the best way to store them? I am making for a friend and won’t see him until the next day.
My first thought was “pizza cutter” but any sharp knife should be fine. Ideally put the tortilla on a piece of parchment (eg what you used to flatten out the tortillas in the first place) and then on a cutting board or counter.
I would like to make these into tostadas… don’t necessarily want them to puff up. Any suggestions?
I would just cook the tortilla dough in a skillet over veeeery low heat until crisp (the same way you make tostadas!) xo!
could you air fry them?
I haven’t tried, but I know a couple peeps have reported back successfully Erina xo!
I adore your recipes! And, love that you provide the easy Metric/US conversion option. I was wondering if you could share what website or app you use to create the conversion so that I could use it for when the recipe creator doesn’t provide?? TIA
I do not have food processor but I do have a kitchen aid with a dough hook. Do you think that could be used instead? I really want to try this recipe.
Thanks!!
Made these tonight, used a tortilla press and got them as thin as I could. They didn’t puff up at all. In the end they were more like pita chips, delicious pita chips though.
I made these but subbed golden flax meal for 1/4 of the almond flour. It gave the chips a “corn chip” like texture and lame out looking like a naked Dorito chip. They crisped up nicely (I fried then baked) and were light, yet sturdy enough to hold all the toppings with out breaking. I rolled them into super thin rectangles, cut the rectangle into wide strips, then divided the strips into triangles for a more uniform chip size. I stored them in an airtight container and they retained their crispness. I will definitely make these again and again.
Looking forward to making and eating these as they sound great, but how much is a serving size? Is it 8 or 10 chips?
Thanks,
H
It’s however many you get out of one tortilla, assuming you divide the recipe into 8 tortillas.
How do you cut into the triangle shape?
I’m allergic to eggs. What can I use as a substitute in this recipe?
I’ve made these with flax egg (1 tbsp ground flax, 3 tbsp water), turned out fantastic! I’ve also used aquafaba (canned chickpea water – 3 tbsp=1 egg).
Funny my dough was enough for only 7 26g parts and it was hard do deal with it. The first tortillas came out ok, but the last 4 were impossible to deal with, they seemed too dry. Also, the dough was not allowing me to press it properly.
They ended up more like “biscuits”.
BUTTTTT they were delicious, and I was missing something to dip on stuff haah
Hi Bianca! Keep the dough covered with plastic wrap or a towel so it doesn’t dry out (depending on your climate that can happen, just like with regular masa or pasta dough) xo!
I’m wondering how these would work if I took the tortillas and placed them over an upside down small bowl in the oven. Thinking it would make a great bowl for taco salad! I have not tried the recipe yet. What are your thoughts on this?
Looove them! Not all of them puffed but it did not matter!
Thank you for the amazing recipe 🙂
I’m no stranger to this recipe and have made sooooo many different flavors!! Fantastic recipe! Along with sending accolades, I wanted to mention that I decided to try out my air fryer and see if it worked and it did so marvelously yesterday. I only did 6-8 chips because it was at the end of frying them that I decided to give it a try… the partially puffed up and were crispy, all in one step. Granted, you can’t get too many in a single layer of the air fryer, but I’ll definitely do it again. I didn’t spray with oil, just salted the raw dough and cooked! Awesome!
I’d love to know what temperature(s) you used in your air fryer. I thought of starting them on high 400° until they puff up then turning it down to the temperature used in the recipe. Thanks