Homemade Keto Tortilla Chips

If you’re craving a crunchy, salty snack without the carbs, these Homemade Keto Tortilla Chips are the perfect solution! Made with almond flour and baked to a crispy perfection, these chips are a must-try for anyone on a keto diet. Enjoy them with your favorite dips or just on their own—they’re seriously addictive!

Why You’ll Love This Recipe

• Low-Carb Delight: With almond flour as the base, these tortilla chips are keto-friendly and free from traditional carbs.
• Crispy and Crunchy: They bake up perfectly crispy and golden brown, just like the real thing.
• Easy to Make: With just a few ingredients and simple steps, you can have these chips ready in no time.
• Versatile: Pair them with keto salsa, guacamole, or a cheesy dip for the ultimate snack experience.

My Personal Experience

I’m always looking for a good crunchy snack that won’t mess with my keto goals, and these Homemade Keto Tortilla Chips are my new go-to! I was surprised by how easy they were to make and how closely they resembled the traditional tortilla chips I used to love. Now, I can enjoy my chips without the guilt, and they go perfectly with so many keto-friendly dips!

Essential Equipment You’ll Need for This Recipe

1. Baking Sheet
   Once I got my hands on this baking sheet, I never looked back. It’s perfect for spreading out the chips and ensures they bake evenly, giving them that golden, crispy texture.
2. Parchment Paper
   I always use parchment paper for an easy cleanup and to prevent sticking. It makes baking these chips a breeze!
3. Rolling Pin
   This rolling pin is great for evenly rolling out the dough to the perfect thickness, so your tortilla chips come out nice and crisp.
4. Pizza Cutter or Knife
   I love using a pizza cutter to quickly slice the dough into triangle shapes. It’s clean and efficient, but a regular knife works just as well.
5. Mixing Bowl
   A good mixing bowl is a must for combining all the dry ingredients and bringing the dough together. This one does the job every time!

Ingredients & Substitutions

• Almond Flour: The base of these chips, providing a grain-free alternative to regular flour.
• Flaxseed Meal: Adds structure and helps bind the dough together.
• Ground Psyllium Husk: Improves the texture, making the chips more flexible and crisp.
• Olive Oil: Helps the chips crisp up and adds a nice flavor.
• Salt: For seasoning the chips, and you can add more to taste.
• Garlic Powder: A great way to add extra flavor to the chips.
• Cumin: Optional, but it gives the chips a lovely, authentic tortilla flavor.
• Water: To bring the dough together.

How to Make Homemade Keto Tortilla Chips

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Make the Dough

1. In a mixing bowl, combine the almond flour, flaxseed meal, ground psyllium husk, salt, garlic powder, and cumin (if using).
2. Add olive oil and water to the dry ingredients and mix until a dough forms. It should be thick and slightly sticky.

Step 3: Roll Out the Dough

1. Place the dough between two sheets of parchment paper. Use a rolling pin to roll it out as thin as possible—aim for about 1/8-inch thickness.

Step 4: Cut Into Chips

1. Remove the top sheet of parchment paper. Using a pizza cutter or knife, cut the dough into triangle shapes, like traditional tortilla chips.

Step 5: Bake

1. Transfer the cut dough onto the prepared baking sheet, spreading the chips out evenly.
2. Bake for 12-15 minutes, or until golden brown and crispy. Be sure to check on them frequently to avoid burning, as they can crisp up quickly.

Step 6: Cool and Serve

1. Let the chips cool on the baking sheet for a few minutes before serving. Enjoy with your favorite keto dip!

Optional Additions

• Chili Powder: For a spicier kick, sprinkle chili powder or cayenne pepper on top before baking.
• Cheese: Grated Parmesan or cheddar cheese can be sprinkled on the dough before baking for a cheesy twist.
• Lime Zest: Add a touch of lime zest for a fresh, citrusy flavor.

Serving Ideas

• Keto Salsa: Serve with a keto-friendly salsa for a quick and tasty snack.
• Guacamole: These chips pair perfectly with a creamy avocado dip.
• Cheese Dip: Enjoy with a melty cheese dip for the ultimate low-carb indulgence.
• Salads: Crumble them over salads for an added crunch and flavor.

Storage Recommendations

• Refrigerator: Store leftover chips in an airtight container in the fridge for up to 1 week.
• Freezer: These chips freeze well too! Store them in a zip-lock bag or airtight container for up to 2 months. Reheat in the oven at 350°F for a few minutes to crisp them back up.

FAQs: Everything You Need to Know

• Can I make these chips without psyllium husk?
  Psyllium husk adds flexibility to the dough, but you can omit it if you don’t have it. The chips might be a bit more brittle.
• Can I use coconut flour instead of almond flour?
  Coconut flour absorbs more liquid, so you’d need to adjust the measurements. Almond flour is best for this recipe.
• Do I need to flip the chips while baking?
  No need to flip them, just keep an eye on them towards the end of the baking time to ensure they crisp up evenly.

Nutritional Breakdown (Per Serving)

• Calories: 180
• Fat: 15g
• Protein: 6g
• Net Carbs: 2g
• Total Carbs: 5g

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