Low carb tortilla chips are so easy to make at home. The process uses homemade or store-bought tortillas and turns them into crispy keto chips.
Get Recipes Delivered Weekly
Join my email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
After making my own homemade almond flour tortillas, I knew they would taste great as low carb chips. So, it was just a matter of time before I gave that a try.
These simple almond flour tortilla chips make a wonderful low carb appetizer. Just serve them with my cucumber salsa which has less sugar than a traditional tomato based one. It’s my version of keto chips and salsa!
Although you can easily find low carb tortillas in most food stores, most of them are made with wheat which adds gluten. That’s why I recommend making your own.
A cast iron tortilla maker works great to flatten out the dough quickly. But if you don’t have one, a rolling pin works too. It just takes more time to roll the dough out by hand. So I recommend getting the tortilla maker if you plan to make your own tortillas and keto wraps regularly.
How to make low carb tortilla chips
Although you may be able to use uncooked tortillas for this keto chips recipe, I fried them first. Then, I let the cooked tortillas sit in the refrigerator overnight. For some reason, they are always more flexible the next day after chilling for several hours.
When I was ready to make the low carb tortilla chips, I used a pizza cutter to slice the chilled tortillas into triangles. Next, I placed them onto a baking sheet that was sprayed with a little olive oil. Then I sprayed a little more olive oil onto the tops of the chips and sprinkled on some salt.
After baking at 350°F for about 7 minutes, I took the pan out of the oven and flipped each triangle. I also sprinkled on a little more salt. The pan was then returned to the oven for another 7 minutes to finish crisping up the chips.
I typically just add salt to the chips. But you can add in some spices like garlic powder, cumin, and or chili powder for added flavor. However, if serving them with salsa or a keto cheese dip, just lightly salt them.
Can they be cooked in an Air Fryer instead?
If you have an air fryer, it can be used instead of baking in the oven. The process is basically the same, but you don’t have to preheat.
Instructions for making homemade tortilla chips in an air fryer:
- Spray the basket with a little olive oil
- Add the tortilla triangles in a single layer
- Spray a little more olive oil on top of the chips
- Sprinkle salt on the chips
- Air fry for about 6 minutes at 350°F
- Flip the chips and continue to cook about 2-3 minutes
- Remove if the chips are crisp, otherwise keep checking after a couple minutes until desired crispness is reached
Don’t have an air fryer? You may want to consider getting one as things do cook faster and it’s a great way to “fry” with little oil. I recommend getting one with at least a 5 quart basket like this one: Cosori 5.8 quart Air Fryer.
I make the following recipes in my air fryer:
Why this low carb chips recipe?
Most recipes for keto tortilla chips use either eggs or mozzarella cheese. However, I wanted chips that are both egg-free and dairy-free. That’s why this recipe doesn’t use eggs or cheese.
I’ve seen others use a Fat Head style dough for low carb tortilla chips. I may give that a try later using either almond or coconut flour along with mozzarella cheese. Although I have a sensitivity to egg whites, I’m not sensitive to dairy products.
The other great thing about this recipe for low carb tortilla chips is that you can use store-bought tortillas like these instead of making your own. However, the net carb count will be lower if you make your own.
And if you need another great keto dip recipe for the chips, check out this restaurant style salsa!
Why I use psyllium in my tortillas
I like to use psyllium husks in the tortillas because it’s a fantastic ingredient to use in gluten-free bread. And, psyllium has zero net carbs because all the carbs are fiber carbs. There are also a number of benefits you get from consuming psyllium.
I’ve started using psyllium a lot more after I discovered my egg white sensitivity. To replace each egg in a recipe, I use 1 Tablespoon whole psyllium husks to 3 Tablespoons water.
I used to eat tons of eggs before I got tested for food sensitivities. The main symptom that I have after eating egg whites is that I get tired. So, if you get tired after eating eggs, you may want to get tested.
Kitchen Tools for Homemade Low Carb Tortilla Chips
I recommend having the following items for making the recipe:
★ Follow Me on FACEBOOK, PINTEREST and INSTAGRAM for more keto friendly recipe ideas.
★ Sign up for my NEWSLETTER to get the latest updates and a FREE Meal Plan.
Low Carb Tortilla Chips (Keto, Gluten-Free)
As an Amazon Associate I earn from qualifying purchases.
- 6 low carb tortillas or store-bought
- avocado oil or olive oil
- sea salt optional
- Preheat oven to 350°F.
- Cut each tortilla into small triangles.
- Using a mister, spray a baking sheet with oil. Place tortilla triangles onto baking sheet then spray tops with more oil. Sprinkle salt on top.
- Bake at 350°F for 7 minutes. Flip the triangles. Add additional salt on top if desired. Return to oven and bake for another 7 minutes or until crisp.
- Garlic powder
- Chili powder
- Onion powder
Join my Facebook Group for help with recipes and weight loss support!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in May 2019. Originally published June 2017.