Keto Tortilla Chips Recipe | One Of THE BEST Keto Friendly Snacks

Tortilla chips pilled on top of one another next to a white bowl filled with guacamole.

5 from 4 reviews

These Keto Tortilla Chips are perfectly crisp, crunchy, and salty! In fact, as far as homemade low carb tortilla chips go, these are probably the best ones you can make. Not to mention, an entire serving of these chips has just 1 NET CARB. Trust me, keto friendly snacks don't get better than these chips.


Just Less Than 1 ½ Cups (155g) Blanched Almond Flour

½ Tbsp, (4g) Xanthan Gum

½ Tsp. Baking Powder

Nice Pinch of Salt

1 Large Egg, Whisked

1 Tbsp. (15g) Water


  1. Add all of the dry ingredients to a medium-sized bowl, and whisk until combined.
  2. Now, add the egg and water into the bowl, and combine until a thick crumbly consistency forms.
  3. Once it does, use your hands to form a ball of dough.
  4. Now, form four equal-sized smaller balls of dough from the large ball.
  5. Then, place a ball of dough between 2 sheets of parchment paper, and roll it out into a circle as best you can.
  6. I recommend rolling it out until it’s 7-inches in diameter, and about a ¼ inch thick.
  7. Once it’s rolled out appropriately, press the top of a bowl - one that’s about 7 inches in size - into the parchment paper covered dough.
  8. Now remove the top layer of parchment paper, as well as the extra dough around the circle we just formed with the bowl.
  9. Save the extra dough to roll-out later on, and make more tortilla chips with.
  10. Use a pizza cutter to cut 8 chips out of the dough.
  11. Remove any excess parchment paper from around the dough, and microwave for 1 minute.
  12. Now, check on the chips to see how they’re cooking, and microwave for another 15-30 seconds.
  13. Let the first batch of tortilla chips cool, and continue this process until all of the chips have been cooked.
  14. Now cook the tortilla chips one batch at a time in a skillet over medium-heat.
  15. The chips cook quickly so just about 15-30 seconds on each side should be enough.
  16. Salt the tortilla chips as you cook them.
  17. Transfer the chips to a large platter lined with a few sheets of paper towel, and let them cool.
  18. Serve once the chips have cooled.


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