Description
These Crunchy Keto Tortilla Chips are a game-changer for low-carb snack lovers. Made with almond flour and melted mozzarella, they bake into golden, crispy perfection in just 20 minutes. Perfect for dipping, topping, or snacking straight from the bowl—these chips offer guilt-free crunch that fits your keto lifestyle.
Ingredients
Scale
- 1 cup shredded mozzarella cheese (or cheddar for variation)
- 3/4 cup almond flour (or 1/3 cup coconut flour + 1 egg)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp garlic powder (optional)
- 1 tsp paprika or chili powder
- Optional toppings: everything bagel seasoning, black pepper, cumin
Instructions
- Preheat: Heat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt Cheese: Microwave mozzarella in a bowl for 60 seconds total, stirring halfway, until fully melted.
- Form Dough: Add almond flour, baking powder, salt, garlic powder, paprika, and optional egg. Mix until a smooth dough forms.
- Roll Out: Place dough between two parchment sheets and roll thin—about 1/8 inch or less.
- Cut Chips: Use a pizza cutter or knife to slice into triangles.
- Bake: Transfer parchment to the baking tray and bake for 10–12 minutes or until golden. Flip halfway if desired.
- Cool: Let chips cool completely to crisp up before serving.
Notes
Roll dough as thin as possible for maximum crunch. Use almond flour for more fiber, or coconut flour for a nut-free version. Store in an airtight container up to 5 days. Re-crisp in the oven at 300°F for a few minutes if needed.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Snack
- Method: Baked
- Cuisine: Keto-Friendly
Nutrition
- Serving Size: 10–12 chips
- Calories: 160
- Sugar: 1g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg