Keto Tortilla Chips: 2-Ingredient & Low Carb Snack

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If you’ve ever gone keto and suddenly realized how much you missed crunch, you’re not alone. That first craving for something salty, crispy, and snackable hits hard and let’s be honest, cucumber slices just don’t scratch that itch.

These Keto Tortilla Chips fix that problem in the simplest way possible: two main ingredients, no fancy tools, and a crunch so real you’ll second-guess if they’re actually low carb. Made with almond flour and mozzarella, they’re crisp, cheesy, and addictive in all the right ways.

Perfect for movie nights, game days, or scooping guacamole straight from the bowl (no judgment).

Ingredients You’ll Need

• 1 cup blanched almond flour – For that light, crisp texture. Avoid almond meal — it makes the chips dense and crumbly.
• 2 cups shredded mozzarella cheese – Melts perfectly and binds the dough. Skip cheddar or “tasty” cheese; they release too much oil.
• 1 teaspoon seasoning of choice – Think salt, paprika, chili powder, or garlic for flavor customization.

Optional Flavor Boosters

• Nacho cheese twist: Add ¼ cup pepper jack cheese.
• Cool Ranch: Garlic powder + onion powder + a pinch of dill.
• Zesty lime: A few drops of lime juice plus cracked pepper.
• Sweet version: ½ tsp cinnamon + monk fruit sweetener.

How to Make Keto Tortilla Chips

1. Preheat your oven to 180°C/350°F. Line a baking sheet with parchment paper.
2. Melt the cheese: In a microwave-safe bowl, heat the mozzarella for 1–2 minutes until completely melted.
3. Combine the dough: In another bowl, mix almond flour (and any dry seasonings). Pour the melted cheese in and stir immediately until a thick dough forms.
4. Roll it out: Place the dough between two sheets of parchment paper. Roll to about ⅙-inch thickness — thinner means crispier.
5. Cut into triangles: Use a knife or pizza cutter for classic tortilla chip shapes.
6. Bake: Transfer to the prepared sheet and bake 12–15 minutes, or until golden around the edges.
7. Cool completely: This is key — they crisp up as they cool.

Air Fryer Method

• Preheat to 180°C/350°F.
• Arrange chips in a single layer.
• Air fry for 8–10 minutes, until lightly golden.
• Let them cool before serving for best crunch.

Tips & Tricks for Perfect Crunch

• Flatten the dough evenly: Uneven chips bake unevenly — some burn, others stay soft.
• Don’t underbake: Wait for those golden edges; they signal real crispiness.
• Avoid pre-shredded blends with starches: They interfere with melting.
• Cool on the pan: Moving them too early can make them bendy.
• Store properly: Keep in an airtight container at room temp up to 7 days.

Substitutions & Variations

1. Coconut Flour Version

Coconut flour absorbs more moisture, so you’ll need extra melted cheese or an egg for binding. The texture becomes more brittle, so roll slightly thicker.

2. Vegan Option

Vegan mozzarella alternatives rarely melt or stretch like dairy mozzarella. If attempting, choose a coconut oil–based vegan cheese known for stretch, but expect a softer finish.

3. Flavor Variations

• Spicy Nachos: Add cayenne pepper or chili flakes to the dough.
• Everything Bagel Chips: Sprinkle sesame, garlic, and onion seeds before baking.
• Cinnamon “Dessert” Chips: Dust with cinnamon and sweetener post-bake.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

You can, but the texture changes drastically — coconut flour absorbs more moisture and produces a thicker, drier dough. It’s doable with adjustments, but almond flour gives the classic crispness.

Why did my chips come out soft?

Either they weren’t baked long enough, or the dough was rolled too thick. Always wait for those deep golden edges and ensure even thickness.

Can I freeze or refrigerate keto tortilla chips?

Not recommended. They lose crunch when chilled. Store them airtight at room temperature for up to one week.

Can I make these without a microwave?

Yes — melt mozzarella on the stovetop over low heat, stirring constantly until smooth and elastic.

Nutrition Information (Per Serving)

Note: Values may vary depending on brand of cheese and seasoning.

Making keto tortilla chips at home isn’t just about saving carbs it’s about reclaiming crunch. Once you realize that almond flour and mozzarella can team up to create real chips (not those sad “substitutes”), you start to see how flexible keto cooking can be.

So go ahead: bake a batch, dip them in guacamole, and remember what crunch used to feel like. Then share your version spicy, cheesy, or sweet.

Because honestly, the best part of keto isn’t restriction. It’s rediscovery.

Keto Tortilla Chips (Crispy 2-Ingredient Recipe)

Make these easy 2-ingredient keto tortilla chips with almond flour and mozzarella! Crunchy, low carb, and perfect for dips or nachos — only 2g net carbs per serving.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Snack

Cuisine American

Servings 8

Calories 163 kcal

Ingredients

  

• 1 cup blanched almond flour – For that light, crisp texture. Avoid almond meal — it makes the chips dense and crumbly.
• 2 cups blanched almond flour – For that light, crisp texture. Avoid almond meal — it makes the chips dense and crumbly.
• 1 tsp seasoning of choice – Think salt, paprika, chili powder, or garlic for flavor customization.

Optional Flavor Boosters

• Nacho cheese twist: Add ¼ cup pepper jack cheese.
• Cool Ranch: Garlic powder + onion powder + a pinch of dill.
• Zesty lime: A few drops of lime juice plus cracked pepper.
• Sweet version: ½ tsp cinnamon + monk fruit sweetener.

Instructions

 

• Preheat your oven to 180°C/350°F. Line a baking sheet with parchment paper.
• Melt the cheese: In a microwave-safe bowl, heat the mozzarella for 1–2 minutes until completely melted.
• Combine the dough: In another bowl, mix almond flour (and any dry seasonings). Pour the melted cheese in and stir immediately until a thick dough forms.
• Roll it out: Place the dough between two sheets of parchment paper. Roll to about ⅙-inch thickness — thinner means crispier.
• Cut into triangles: Use a knife or pizza cutter for classic tortilla chip shapes.
• Bake: Transfer to the prepared sheet and bake 12–15 minutes, or until golden around the edges.
• Cool completely: This is key — they crisp up as they cool.

Air Fryer Method

• Preheat to 180°C/350°F.
• Arrange chips in a single layer.
• Air fry for 8–10 minutes, until lightly golden.
• Let them cool before serving for best crunch.

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