Low-Carb Keto Tortilla Chips

Low-Carb Keto Tortilla Chips

10 chips = 1 serving | 17g fat, 4g net carbs | 1 serving of dairy


  • 2 cups almond flour
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp sea salt or pink Himalayan salt
  • 1 large egg (beaten)
  • 6 tbsp. (1/3 c) mozzarella cheese, part-skim (shredded)


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the almond flour and spices.
  3. Add the egg and mix using a hand mixer, until a crumbly dough forms.
  4. In a small bowl, microwave the mozzarella until it’s melted and easy to stir. (Alternatively, you can melt it using a double broiler on the stove.) Add to the dough mixture and knead/squeeze with your hands until well incorporated. If it stops incorporating before it’s fully mixed, you can reheat it for 15-20 seconds again before kneading more.
  5. Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out very thin, about 1/16″ thick.
  6. Cut the dough into triangles and arranged on the parchment lined baking sheet. Bake for 8-12 minutes, until golden and firm. The chips may release some sizzling oil on the top – just pat dry with a paper towel. They will crisp up as they cool.

NOTE: Adapted from: www.wholesomeyum.com

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