Go Back

Keto Tortilla Chips

Crunchy, low-carb tortilla chips made with almond and coconut flour, perfect for dipping or snacking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Keto
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup almond flour Use finely ground almond flour for the best results.
  • 2 tablespoons coconut flour Helps in binding and adds fiber.
  • 1/4 teaspoon salt Adjust according to taste.
  • 1/2 teaspoon garlic powder For flavor enhancement.
  • 1/2 teaspoon onion powder Gives a savory taste.
  • 1 large egg Acts as a binder for the dough.
  • 2 tablespoons olive oil Adds moisture and flavor.
  • 1/4 teaspoon baking powder Helps the chips to puff slightly.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond flour, coconut flour, salt, garlic powder, onion powder, and baking powder. Stir until well blended.
  3. Add the egg and olive oil to the dry mixture. Mix until it forms a dough-like consistency.
  4. Roll out the dough between two pieces of parchment paper until 1/8 inch thick. Sprinkle more almond flour if it starts to stick.
  5. Cut the rolled dough into triangles or desired shapes using a pizza cutter or knife.
  6. Place the cut chips onto the prepared baking sheet. Bake for about 12-15 minutes or until golden.
  7. Remove from the oven and allow to cool for added crunch.

Notes

Store chips in an airtight container for up to one week. For longer storage, freeze with parchment paper layers. Reheat in the oven or air fryer for best results.