Keto Low-Carb Gluten-Free Homemade Tortilla Chips
Keto Low-Carb Gluten-Free Homemade Tortilla Chips are a quick and easy recipe that uses a handful of ingredients. These crispy, crunchy chips are made with almond flour, Himalayan salt, and mozzarella and are practically no carb/carb free. You can also make crackers using the dough. The post also includes information on where to buy keto chips and what brands to look out for.
Servings 6
Calories 189kcal
Ingredients
- 1/2 cup shredded mozzarella I purchased a block of mozzarella and shredded it instead of using bagged, pre-shredded cheese.
- 2 cups almond flour I used Nature's Eats
- 1-2 teaspoons pink Himalayan salt Add more salt if you like salty chips
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 egg
Instructions
- Preheat oven to 350 degrees.
- Melt the mozzarella in the microwave for 40-60 seconds.
- Combine the almond flour and seasonings in a large bowl.
- Add the melted mozzarella to the almond flour. The mixture may become really thick and difficult to stir. If so, place the bowl back in the microwave for another 30 seconds.
- Add egg to the almond flour, mozzarella mix. Stir until combined.
- Knead the dough with your hands into 2 balls. You will roll out each ball separately with a rolling pin. The dough will need to be rolled very thin in order to produce crispy, crunchy chips. It's easier to roll the dough separately instead of as one large ball.
- Place a sheet of parchment paper on a flat surface. Spoon 1 ball of dough onto the parchment paper. Place another sheet of parchment paper over the dough to help roll out and flatten the dough. Roll the dough with a rolling pin until it is very thin. If your chips aren't super thin, the texture will be more like a cracker and will not be as crunchy. As you roll out the dough, the dough will become very oily. This is due to the oil in the mozzarella and is normal
- Cut the dough into triangles using a pizza wheel. I first made horizontal slices across the dough. Then I made diagonal slices across the dough. Watch the video above for visual illustration. It will be difficult to slice each chip into the exact same size.
- Bake for 7-10 minutes until crisp. If your chips vary in size (like mine) you may consider loading the chips that are closest in size on one sheet pan and remaining on another. Thinner chips will bake faster than the rest. This will prevent some chips from burning.
- Cool before serving.
Video
Notes
Keto Low-Carb Tortilla Chips Recipe Tips:
If you found it hard to roll out the dough and slice it, it's ok!
It may be difficult to get the dough exactly even along the edges. Retain any excess dough and roll it out again to create additional chips, instead of discarding excess dough.
Use a fork to poke holes into the top of the dough. This will prevent bubbles from forming in the dough and chips.
Macros and serving size will vary greatly based on the size of the chips. The thinner you roll the dough, the more chips you will be able to create, and thus a larger serving size. Very thinly rolled dough should produce 60-70 chips. If you did not produce this amount of chips, adjust your serving size accordingly.
If you do not roll the dough thinly, the chips will have the texture of a cracker.
Store leftover chips in tightly sealed plastic bags. Very thin chips will retain their crunch for at least a day. Thicker chips will become less crunchy as they are stored. You can also reheat them in the oven to crisp.
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 6g | Protein: 15g | Fat: 30g