I love a salty crunch that plays nice with keto goals. These keto tortilla chips come out thin and crisp with a clean nutty bite from almond flour and a cheesy backbone that keeps the dough easy to roll. We bake or air fry and the chips cool to a hard snap. I use this on busy nights when guacamole needs a buddy. The dough mixes fast and the cleanup stays simple. Think family game night or a quick movie snack and you get the picture. On Camila Cooks we keep it real. This batch sits in the sweet spot for Keto Recipes and it doubles as Almond Flour Desserts inspiration for folks who like to tinker. You can toss it under Air Fryer Recipes too. It fits Carb Free Recipes and joins my list of Keto Snacks. Call them Low Carb Tortilla Chips when salsa shows up and keep a jar for Healthy Keto Snacks later.
Table of Contents
- 1) Key Takeaways
- 2) Easy Keto Tortilla Chips Recipe
- 3) Ingredients for Keto Tortilla Chips
- 4) How to Make Keto Tortilla Chips
- 5) Tips for Making Keto Tortilla Chips
- 6) Making Keto Tortilla Chips Ahead of Time
- 7) Storing Leftover Keto Tortilla Chips
- 8) Try these snacks next
- 9) Keto Tortilla Chips
- 10) Nutrition
1) Key Takeaways
- Thin dough gives the best crunch and a clean snap that works with salsa and queso
- Almond flour keeps carbs low and flavor rich for a chip that holds up to dip
- Air fryer or oven both work and the bake time stays short for weeknight snacking
- Cool fully for a crisp bite and store dry to keep that crunch day two
2) Easy Keto Tortilla Chips Recipe
I wrote this for busy nights on Camila Cooks and I kept the steps short. Keto Recipes help me stay on track and still enjoy a bowl of guacamole. Keto Recipes can feel strict yet these chips taste friendly and real. The dough mixes smooth and the bake runs quick. I roll thin and I hear the snap when one cools on the rack.
I use a simple blend that leans nutty and clean. Almond flour brings body. Mozzarella brings stretch. A touch of spice wakes the bite. You get chips that feel light yet sturdy. They dunk like champs and never sulk in the bowl.
I test this often in my small kitchen and my family keeps stealing warm triangles. Camila signs off on the method and the flavor. You can find more of my work on Camila Cooks at https://www.camilacooks.com where I keep notes tidy and honest.
3) Ingredients for Keto Tortilla Chips
Fine almond flour I reach for a fresh bag with a mild smell and a soft feel in the hand. The flour adds a gentle nut taste and builds a firm crumb that stays crisp after cooling.
Shredded low moisture mozzarella I use it for stretch and for a dough that rolls clean. It melts fast and binds the flour so the sheet stays smooth under the pin.
Cream cheese A small scoop softens the dough and rounds sharp edges in flavor. The chips bake with a tender bite that still snaps.
Large egg The egg lifts structure and brings shine. It helps the triangles bake even and hold shape in the bowl.
Fine sea salt A light pinch in the mix wakes flavor then a tiny sprinkle on top makes each chip pop.
Garlic powder paprika and cumin This trio keeps the taste warm yet simple. The spices sit in the background and support the dips.
Olive oil spray A quick mist before serving adds shine and helps the salt cling. The texture reads crisp not greasy which fits low carb cooking.
4) How to Make Keto Tortilla Chips
Step one Heat the oven to three hundred fifty F or warm an air fryer to three hundred thirty F. Line two trays with parchment and keep a second sheet ready for rolling.
Step two Melt mozzarella with cream cheese in short bursts and stir until smooth. The mix should look glossy and soft.
Step three Stir in almond flour salt garlic powder paprika and cumin. A soft dough forms. Add the egg and mix fast with a spoon then knead until even.
Step four Split the dough and place one half between parchment sheets. Roll thin like a coin. Peel the top sheet and cut triangles with a knife or wheel.
Step five Bake twelve to fifteen minutes until the edges turn deep gold or air fry six to eight minutes. Watch near the end since color moves quick.
Step six Lift the parchment to a rack. Cool until firm. Mist with oil and add a light sprinkle of salt. Repeat with the second half.
5) Tips for Making Keto Tortilla Chips
Roll thin for crunch. Thick sheets bake soft. Thin sheets bake crisp and keep a strong snap. I aim for even pressure with short strokes from the pin.
Work warm dough. If it cools and turns stiff warm it for a few seconds and it turns pliable again. A soft dough rolls flat and cuts clean.
Season smart. Salt in the dough and a hint on top gives clear flavor. For a ketogenic diet twist add smoked paprika for warmth or chili for heat. One tray at a time gives the best color.
6) Making Keto Tortilla Chips Ahead of Time
I bake a double batch on Sunday and tuck the chips in a tin. The crunch stays strong when the chips cool dry. They ride through busy days and save takeout calls.
You can mix the dough a day ahead. Wrap tight and chill. Let it sit on the counter for a short spell before rolling. The texture relaxes and the sheet rolls smooth.
For party trays I bake in rounds and cool flat. The triangles hold up to guacamole and salsa. This plan fits sugar free cooking goals and keeps the table lively.
7) Storing Leftover Keto Tortilla Chips
Cool chips to room temp then move them to a dry jar or tin. Air tight storage keeps the snap. I skip the fridge since it adds moisture.
If a batch softens later slide the chips into a hot air fryer for one minute. The heat chases out steam and the crunch returns fast.
Label the jar and plan a snack window within three days. This habit supports low carb cooking rhythm and avoids random grazing.
8) Try these snacks next
9) Keto Tortilla Chips
Keto Recipes Crispy Low Carb Tortilla Chips From Almond Flour
Ingredients
- 1 and 1 half cups fine almond flour
- 1 and 3 fourths cups shredded low moisture mozzarella
- 2 tablespoons cream cheese cut into chunks
- 1 large egg at room temp
- 1 teaspoon fine sea salt plus more to finish
- 1 teaspoon garlic powder
- 1 half teaspoon paprika
- 1 half teaspoon cumin
- olive oil spray for finishing
Instructions
- Set oven to 350 F or heat an air fryer to 330 F
- Melt mozzarella with cream cheese in a microwave safe bowl in short bursts and stir until smooth
- Stir almond flour salt garlic powder paprika and cumin into the warm cheese until a soft dough forms
- Add the egg and mix fast with a spoon then knead with clean hands until even and supple
- Split the dough in two and place one piece between sheets of parchment then roll very thin about the thickness of a coin
- Peel the top sheet and cut triangles with a knife or pizza wheel then slide the sheet to a tray
- Bake 12 to 15 minutes until edges turn deep gold or air fry 6 to 8 minutes watching near the end
- Cool chips on a rack so steam can escape then mist with oil and add a light shower of salt
- Repeat with the second piece of dough and store any extras in a lidded container once fully cool
10) Nutrition
One serving gives about one ounce of chips. Calories sit near one hundred sixty five. Fat reads thirteen grams with five grams saturated. Carbs show four grams with two grams fiber. Protein sits near nine grams. Values change with cheese brands and bake times. I keep these numbers as a guide not a rule.
Recipe by Camila for Camila Cooks at https://www.camilacooks.com where more Keto Recipes live with plain steps and friendly notes. Short keywords placed once include almond flour air fryer low carb. Longtail phrases placed once include easy keto tortilla chips almond flour tortilla chips crispy keto snack.
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