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Keto Tortilla Chips Recipe

Louise Hendon | March 19
Keto Tortilla Chips Recipe #keto https://ketosummit.com/keto-tortilla-chips-recipe

Mexican food is one of my favorites, but regular tortilla chips are off-limits on a keto diet. Not only have I come up with workarounds to make these chips keto, but I listed several different ways for you to cook them, depending on what equipment you have in your kitchen. You’ll definitely want to make this keto tortilla chips recipe the next time there’s a big game on tv.

Our simple 5-minute keto guacamole recipe will be perfect for dipping your new favorite chips in!

Making Chips for a Keto Diet

Tortillas and chips are surprisingly simple to make, but they generally contain a problematic ingredient: corn flour. So, I had to go into my bag of tricks and decide what would work well as a substitute.

After some experimentation, I found that a combo of chia or flax meal and almond flour works quite well. I added Italian seasoning, but feel free to experiment with other spices.

Chili powder, garlic powder, paprika and a bit of salt all work well. Mix things up and spice according to how you’re using the keto tortilla chips.

If you’re eating them with guac, a spicy approach might be nice. If pairing with salad, think about garlic.

How to Make Keto Tortilla Chips

Step 1:

Mix together all the ingredients.

Keto Tortilla Chips Recipe #keto https://ketosummit.com/keto-tortilla-chips-recipe

Step 2:

Add in cold water and use a fork to mix to create a dough. Flatten the dough out on a piece of parchment paper. Make the dough as thin as possible so it dries faster in the microwave, oven, or dehydrator.


Keto Tortilla Chips Recipe #keto https://ketosummit.com/keto-tortilla-chips-recipe

Step 3:

Use a knife to score the flattened dough into strips.

Keto Tortilla Chips Recipe #keto https://ketosummit.com/keto-tortilla-chips-recipe

Step 4:

There are 3 different cooking options – these all basically just dry out the keto tortilla chips.

Option 1: Microwave
Place in the microwave on high heat for 2 minutes at first, then check and add extra time until the Keto tortilla chips are dried.

Option 2: Oven
Make sure to place the oven on a very low temperature (300 F (150 C)). Or if your oven temperature doesn’t go that low, then keep the oven door open a bit.

Option 3: Dehydrator
Place into the dehydrator on low temperature for a few hours – the exact time will depend on how thick your keto tortilla chips are, how much water you added into the dough and the temperature of your dehydrator. So, you’ll have to experiment a bit with this.

Keto Tortilla Chips Recipe #keto https://ketosummit.com/keto-tortilla-chips-recipe

Enjoy this keto tortilla chips recipe with some guacamole or Keto cauliflower dip.

For your non-keto game pals, why not try this quick, easy tortilla chip recipe?


Keto Tortilla Chips Recipe #keto https://ketosummit.com/keto-tortilla-chips-recipe

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Keto Tortilla Chips Recipe #keto https://ketosummit.com/keto-tortilla-chips-recipe

Keto Tortilla Chips Recipe


  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings
  • Category: Snack
  • Cuisine: Mexican

Ingredients

  • 1/3 cup (60 g) chia or flax meal (use chia or flax seed, and use a coffee grinder or a good blender to process into a flour first)
  • 1/3 cup (40 g) almond flour
  • 1 Tablespoon (3 g) Italian seasoning
  • 1 teaspoon (5 g) salt
  • Water to combine to form a dough (approx. 2 Tablespoons or 30 ml)

Instructions

  1. Mix ingredients together to form a dough that can be rolled.
  2. Place the dough on small piece of parchment paper (so it can fit into the microwave), and use a roller to roll dough into a thin sheet (1 mm-thick – it has to be thin so that the microwave can dry it out quickly otherwise they have soggy centers).
  3. Cut into triangles (like chips) and place the flatted dough with the parchment paper into the microwave for 2 minutes. Check on the chips to make sure they’re not burning. Then cook in 1 minute segments until crispy.
  4. Alternatively, you can place in a preheated oven at 300 F (150 C) for around 10 minutes (check oven to make sure it doesn’t burn).
  5. Or, if you have a dehydrator, then dehydrate at a low temperature for a few hours.
  6. Season with salt and enjoy with some guacamole or Keto cauliflower dip.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

  • Calories: 121
  • Sugar: 0 g
  • Fat: 9 g
  • Carbohydrates: 8 g
  • Fiber: 5 g
  • Protein: 4 g

Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.