Made some KETO TORTILLA CHIPS tonight! I used Zero Carb Whey Protein Isolate instead of Almond Flour. Crispy, crunchy and perfect for dipping! These Keto low carb tortilla chips taste just as good as the real thing, but with a fraction of the carbs. Gluten-free!
Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.
Add the almond flour/ground almonds and psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.
Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out.
Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don’t touch.
Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.
My tortilla chips weighed around 5-8 grams each and the batch made around 40 chips.
I’d say if you have a couple of dips, they would be enough for 8 people as a nibble/appetizer (or 4 people if it’s more the main attraction of the evening).
Nutrition is calculated on the basis of 8 servings (5 tortilla chips per serving).
If you don’t have psyllium husk, use 2 more tbsp of almond flour instead.
UPDATE >> A reader who made these pre-cut the tortilla chips, but did not separate them by hand. They separated on their own whilst in the oven. I have not tried this myself yet, but will do when I make my next batch!
Keto Low Carb Tortilla Chips
Amount Per Serving
Calories 143Calories from Fat 83
% Daily Value*
Total Fat 9.2g14%
Total Carbohydrates 4.8g2%
Dietary Fiber 2.9g12%
* Percent Daily Values are based on a 2000 calorie diet.