Keto Low-Carb Tortilla Chips


Keto Low-Carb Tortilla Chips

You only need 3 main ingredients to make these low carb tortilla chips. If you roll them out thinly, they become really crunchy.
‏‏‎ ‎
Keyword keto
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 143kcal


  • 2 cup (200g) pre-shredded mozzarella
  • ¾ cup (75g) almond flour too ground almonds work well
  • 2 tbsp psyllium husk or 2 tsp psyllium husk powder
  • pinch of salt
  • ¼ tsp each garlic powder optional
  • onion powder optional
  • paprika optional


  • Heat your oven to 180°C/356°F.
  • Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.
  • Add the almond flour/ground almonds and psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.
  • Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out.
  • Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don’t touch.
  • Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.


Nutrition Facts:
Calories from Fat: 83Sugars: 0.6g
Total Fat: 9.2gProtein: 8.3g
Total Carbohydrates: 4.8gDietary Fiber: 2.9g
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