Keto Tortilla Chips Recipe

  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Snack
  • Cuisine: Mexican


  • 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)


  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.


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

Net Carbs: 3 g


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