Easy Keto Tortilla Chips Recipe

This Easy Keto Tortilla Chips Recipe delivers crispy, satisfying chips in just 25 minutes using simple pantry ingredients. I’ve been perfecting this low-carb alternative for years, and it never fails to impress my family during our weekend movie nights.

There’s something magical about the smell of homemade chips baking in the oven that takes me back to my grandmother’s kitchen, where we’d make everything from scratch. These keto-friendly tortilla chips capture that same comforting feeling while keeping your carb count low. Made with just almond flour, sharp cheddar cheese, and a few spices, they’re incredibly simple yet incredibly satisfying.

The best part? You probably have most of these ingredients in your pantry right now. I love how this recipe transforms basic low-carb staples into something that feels like a real treat. Whether you’re hosting friends or just want a guilt-free snack for yourself, these chips deliver the perfect crunch without derailing your keto goals.

Let’s get cooking!

Why You’ll Love This Easy Keto Tortilla Chips Recipe

After years of experimenting with low-carb alternatives in my kitchen, I can confidently say these chips hit all the right notes. They remind me of the corn tortilla chips my grandmother used to make, but with a rich, cheesy twist that works beautifully with a ketogenic lifestyle.

• Quick and simple preparation with just 5 basic ingredients you likely have on hand
• Ready in under 30 minutes from start to finish, perfect for last-minute snack cravings
• Incredibly versatile – customize with your favorite spices or enjoy them plain
• Crispy texture that rivals store-bought chips without the hidden carbs and preservatives
• Perfect for entertaining or casual movie nights with the family
• Naturally gluten-free and low-carb fitting seamlessly into keto meal plans

This recipe has become my go-to whenever we’re craving something crunchy and satisfying. The combination of almond flour and cheese creates the most wonderful texture that keeps everyone coming back for more.

Ingredient Note List

Almond flour: I always recommend using finely ground almond flour because it creates the smoothest dough and gives these keto tortilla chips their tender yet crispy texture.

Sharp cheddar cheese: Choose freshly shredded sharp cheddar for the best melting properties and bold flavor that really makes these chips shine.

Large egg: The egg acts as a natural binder, helping hold all the ingredients together while adding richness to the final product.

Garlic powder: This adds a savory depth that complements the cheese beautifully without overpowering the other flavors.

Paprika: I love how paprika gives these chips a subtle warmth and that appealing golden color when they bake.

Salt: Make sure to use fine salt as it distributes evenly throughout the dough and enhances all the other flavors in the recipe.

How to Cook Easy Keto Tortilla Chips

Step 1. I usually start by preheating my oven to 350°F and lining a baking sheet with parchment paper to prevent sticking.

Step 2. In a mixing bowl, I combine the almond flour, shredded cheddar cheese, garlic powder, paprika, and salt, stirring until everything is evenly distributed.

Step 3. My grandmother always taught me to add wet ingredients gradually, so I crack the egg into the dry mixture and stir until it forms a cohesive dough.

Step 4. I’ve found that rolling the dough between two sheets of parchment paper works best to achieve that perfect 1/8-inch thickness without sticking.

Step 5. Using a sharp knife or pizza cutter, I cut the dough into triangular chip shapes and carefully transfer them to the prepared baking sheet.

Step 6. For best results, I recommend baking for 12-15 minutes, keeping a close eye on them since they can go from golden to burnt quite quickly.

Step 7. My family prefers when I let the chips cool for about 5 minutes on the baking sheet before serving – this helps them achieve maximum crispiness.

How to Store & Reheat

I usually store any leftover keto tortilla chips in an airtight container at room temperature, where they stay fresh and crispy for up to 3 days. Make sure they’re completely cooled before storing to prevent moisture buildup that could make them soggy.

If you’d like to make a bigger batch, these chips freeze beautifully for up to 2 months when stored in a freezer-safe bag. I often double the recipe and freeze half for later snacking.

For best results, I recommend reheating any stored chips in a 350°F oven for 5-7 minutes to restore their crispiness. You can also use the microwave for convenience, though the oven method gives you that fresh-baked texture we all love.

What to Serve with Keto Tortilla Chips

Guacamole: The creamy, rich texture of homemade guacamole creates the perfect contrast to these crispy chips, making it my family’s favorite pairing. For an extra touch of freshness, try it with my Fresh Garden Salad on the side.

Fresh Salsa: A chunky tomato salsa adds bright acidity and fresh flavors that complement the cheesy richness of the chips beautifully. Or serve with a light, refreshing Lemon Vinaigrette if you’re preparing a full appetizer spread.

Cheese Dip: Warm, melted cheese dip turns these chips into an indulgent treat that’s perfect for game day or casual entertaining. You can also try dipping them into my rich Creamed Potatoes and Peas for something heartier.

Spinach Artichoke Dip: This creamy, savory dip pairs wonderfully with the subtle garlic flavors in the chips for an elevated snacking experience. Pair with Cheddar Sausage Balls for a full low-carb appetizer table.

Buffalo Chicken Dip: The spicy, tangy flavors of buffalo chicken dip work amazingly well with these sturdy chips that won’t break under the weight. If you’re going all-in on game-day favorites, consider adding Garlic Butter Shrimp Pasta to the menu.

Keto-Friendly Bean Dip: A low-carb black soybean dip provides protein and fiber while maintaining the authentic tortilla chip experience. For a flavor-packed addition, serve it alongside these Roasted Sweet Potatoes with Cinnamon and Honey.

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