These keto tortilla chips are bursting with flavor and sooooo satisfying. They pair perfectly with guacamole or your favorite low carb dip.
When we created these, we started with the fathead pizza crust. Then, we made a number of modifications to get a flavorful, crispy keto tortilla chip that makes the taste buds happy!
This is a large batch of tortilla chips so let's talk about storing them. Place a paper towel in the bottom of a plastic container and place the tortilla chips on top. Tightly seal and store.
You can store on the counter for 4-5 days or in the fridge for up to a week. These also freeze well for about a month.
My husband and I have been perfecting these keto nacho tortilla chips for over a year!
Finally–we got it JUST right.
You know, I'm not sure if these took so long to get perfect because we were being picky OR because we absolutely LOVE eating Keto Nachos loaded with cheese, jalapenos, meats, olives, guac and all the other fixin' you can imagine.
Hmm. Regardless…
We are certain you'll love these as much as we do! Scroll down to the printable Keto Nacho Chip recipe and get cookin'!
Keto Tortilla Chips (Low Carb Nacho Chips)
Ingredients
- 2 Cups Shredded Mozzarella Cheese
- 1 Cup Shredded Romano Cheese or Parmesan
- 4 Tbsp Cream Cheese
- 2 Tsp White Wine Vinegar
- 3 Egg Yolks
- 1 Tsp Salt
- 2 ½ Cups Almond Flour (252g)
Instructions
- Preheat oven to 400 degrees (375 degrees convection)
- Prepare four cookie sheets and five pieces of parchment paper that will fit the cookie sheets.
- Combine the mozzarella, romano cheese and cream cheese and warm in microwave until melted
- Add the vinegar, egg yolks, salt and almond flour. Mix with hands until dough loses its stickiness. This takes about two minutes of mixing with your hands.
- Make a ball with the dough and place it in the bowl. Cut it into four sections. You will roll each section separately.
- Roll thin between two pieces of parchment paper.
- Bake each sheet for 7-10 minutes until browned.
- Remove from oven and slide the parchment paper off of the pan onto a surface you can use your pizza cutter with.
- Cut the cooked dough into triangles and place the triangles onto the cookie sheet. Put the pieces so that the side that was the bottom is now the top.
- Bake for an additional 10 minutes or until browned and crispy.
- Cool.
- As the chips cool, they get a little crunchier.
Notes
Nutrition
Your New Favorite Keto Appetizer
Creating the perfect Keto Nacho Chip began with….Fathead Pizza Crust!
If you've made the fathead pizza crust before, you'll recognize the mozzarella cheese base.
However, for low carb tortilla chips, JUST using mozzerella wasn't cutting it.
We replaced a portion of the cheese with Romano. (Parmesan also works!)
Using the “harder” cheese improved the taste and texture a lot.
But we weren't quite there yet…
Next, we adjusted the eggs and use just egg yolks. You can save your egg whites for the kids or your “non-keto” partner and even freeze them for later use!
We made a few other minor adjustments to the ratios and the procedure.
Take a peek at the video to learn a few tips and tricks when making these.
My husband recorded this one and deserves full credit for figuring out how to cut the dough into perfect triangles and for his persistence in getting this right!
He really never tired of my “helpful” suggestions
Maybe because he knew that he got to eat Keto Nachos at the end of it?
I can't wait for you to try these! Comment and let us know how yours turn out and let us know of any substitutions you make that work!
Ingredients for Keto Tortilla Chips
- Blanched Superfine Almond Flour
- Himalayan Salt (our favorite!)
- Wooden Rolling Pin
- Pizza Cutter
- Baking Sheets by Nordic Ware
- Parchment Paper
- Coconut Oil Spray
- Pyrex Blue Glass Mixing Bowls with Lids
Tutorial Video: Keto Tortilla Chips
Check out my YouTube channel “Tara's Keto Kitchen”!
I share new videos and recipes every week. Subscribe so you're notified by YouTube when the recipes post.
How To Make Keto Tortilla Chips
Time needed: 55 minutes.
These keto tortilla chips are based on the fathead pizza crust. We made a number of modifications to the original recipe to get a flavorful, crispy keto tortilla chip that makes the taste buds happy! This is a large batch of tortilla chips so that you can make them in advance. Feel free to cut the recipe in half or thirds using the adjustable calculator inside the recipe card.
- Gather your ingredients & supplies
2 Cups Shredded Mozzarella Cheese
1 Cup Shredded Romano Cheese or Parmesan
4 Tbsp Cream Cheese
2 Tsp White Wine Vinegar
3 Egg Yolks
1 Tsp Salt
2 ½ Cups Almond Flour (252g) - Assemble the tortilla chips
Preheat oven to 400 degrees (375 degrees convection)
Prepare four cookie sheets and five pieces of parchment paper that will fit the cookie sheets.
Combine the mozzarella, romano cheese and cream cheese and warm in microwave until melted
Add the vinegar, egg yolks, salt and almond flour. Mix with hands until dough loses its stickiness. This takes about two minutes of mixing with your hands.
Make a ball with the dough and place it in the bowl. Cut it into four sections. You will roll each section separately.
Roll thin between two pieces of parchment paper.
Bake each sheet for 7-10 minutes until browned.
Remove from oven and slide the parchment paper off of the pan onto a surface you can use your pizza cutter with.
Cut the cooked dough into triangles and place the triangles onto the cookie sheet. Put the pieces so that the side that was the bottom is now the top.
Bake for an additional 10 minutes or until browned and crispy. - Cool & serve
Cool.
As the chips cool, they get a little crunchier.
The flavor of these chips are the best I’ve tried. Just curious, is the carb amount you list per serving or for the whole batch?
Nutrition information is for one full recipe so you can divide it as you wish. 🙂