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.
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.