This recipe for the Best Low-Carb Tortilla Chips makes a perfect snack for dipping. Best of all, these chips work for low-carb, Atkins, ketogenic, lc/hf, gluten-free, grain-free, and Banting diets.
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I created this recipe for the Best Low-Carb Tortilla Chips out of desperation. Spooning guacamole over a salad, eating dip on veggies instead of chips, and eating salsa on salad was just getting old.
Don’t get me wrong, all of these choices were delicious and I’m not giving them up. It’s just that sometimes I really crave tortilla chips!
We based this recipe on our recipe for tortillas. In fact, we use the same mozzarella dough. The difference is in what we do with the dough.
Instead of rolling the dough into circles for tortillas, we roll the dough a bit thinner and cut it into triangles. Then, we bake the triangles a bit longer to make them crispier than the tortillas. The result is a chip you can really dip!
To get the cute little curves on these chips, we tucked the unbaked chips between cups on the bottom of a non-stick mini-muffin pan. This works, and I love the look, but I find that baking the chips flat allows them to crisp a bit more evenly and gives a superior crunch.
These chips are easy to flavor any way you like. We add a bit of chili powder to give them a bit of spice. You could leave the chili powder out to give a more blank canvas for your dip. Have fun with this recipe and try different seasonings.
Adding my Homemade Taco Seasoning would also add a good zing and make them more flavorful–especially if you want to eat them without a dip.
When using them to scoop up a flavorful dip, I prefer not to flavor them as much. This lets them be a blank canvas and allows the flavor of the dip to shine through.
This chips make great snacks, but I also like to serve them alongside my Mexican food recipes, such as my Low-Carb Crustless Taco Pie and my Low-Carb Quesadillas.
This recipe for the Best Low-Carb Tortilla Chips changes low-carb snacking. Scoop up your favorite guacamole, low-carb cucumber salsa, or may this BLT Dip! These chips are easy to make and so fun to eat! Enjoy!
The Best Low-Carb Tortilla Chips
- 2 cups part-skim grated mozzarella cheese
- 3/4 cup super fine almond flour
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon chili powder
- Preheat oven to 375º F. Cut 2 pieces of parchment about 20 inches long. Have a rolling pin and 2 cookie sheets available.
- Prepare a double boiler. A pot partially filled with water with a mixing bowl that fits on top works well for this purpose. Over high heat, bring the water in the pot to a simmer, then turn heat to low.
- In the bowl part of the double boiler, add the cheese, almond flour, chili powder (if using), and salt. Using caution to not to get burned by the steam, place the bowl over the pot of simmering water. I use a silicone mitten to hold the bowl. Stir ingredients constantly.
- As the cheese melts, the ingredients will start to develop a doughy appearance. When it starts to hold together in a ball, turn it out onto a piece of parchment paper.
- While the dough is hot, but not hot enough to burn your hands, kneed the dough to completely mix the ingredients.
- Divide the dough into 2 equal sections.
- Form one section into a ball and place on a piece of parchment paper. Pat into a rectangular shape, then cover with another piece of parchment. Using the rolling pin, roll into about a 9 inch by 15 inch rectangle. Dough should be fairly thin. You may need to turn the dough and straighten the parchment if it wrinkles. Remove the top piece of parchment and place the bottom piece of parchment containing the dough on a a cutting board. Using a pizza cutter, cut dough into squares or triangles. Slide the parchment with the triangles onto the cookie sheet. Arrange the triangles of dough so they are at least 1/2 inch away from each other. Set aside.
- Repeat for the second ball of dough.
- Place the cookie sheets with the tortilla chips in the oven. Bake for 5-8 minutes or until the centers turn golden brown. Watch them carefully as it is easy to burn them.
- Remove them from oven and slide them onto a cooling rack using a spatula.
- Chips will become crunchier as they cool.
Per 1/4 recipe:
Net Carbs (g): 4
Excited to try this recipe. I just started a ketogenic diet and I know I am going to miss crackers and chips for putting all those goodies on top of.
Thanks for checking out our site.Chips were one of the things I missed the most too. I think you’ll find these are a very satisfying substitute.
Why do mine puff up? They are good and this time I was able to get them pretty thin. They taste great, but are too puffy! Could you answer on my email so that I don’t have to look your reply up on this website because I don’t know what it is. Thank you very much.
I’m not sure why yours puffed up. You could try poking them with a fork before baking if this happens next time.
I made them tonight. They are. It as pretty but delicious. I used chili powder, garlic powder and coriander powder
These look yummy I am in need of a nut free flour option. We have a life threatening nut allergy in our home so I need to stay nut free.
If you use full fat mozzarella cheese doess that cut
Down on the carbs ?
I find that full fat mozzarella is not as stretchy as the part-skim mozzarella. I think it has to do with the protein to fat ratio. That is why I always recommend using part-skim for mozzarella dough.
Great advice. Thanks!
I used full fat mozzarella, and it worked just fine.
How should the leftovers, if any, be stored?
We somehow never have any leftovers with these chips. If I did, I would put them in an airtight container and refrigerate. They may soften a bit with refrigeration, but a few minutes on a cookie sheet in a preheated oven (around 350º F) will probably solve this problem.
I made these but they were not crunchy. Are they supposed to be crunchy? If so, what am I doing wrong?
Thanks so much for checking out our site and trying our recipes! While these chips won’t be quite as crunchy as regular corn chips, they do have a bit of crunch to them and should definitely be stiff enough to use as dippers. They may turn out less crunchy if there isn’t space between the chips on the baking sheet. They also need to be baked until they are brown on top. The trick is to get them out of the oven when they are brown enough to be crunchy, but before they are burned. Also, be sure to remove them from the baking sheet to cool on a rack. This helps any residual moisture evaporate. I hope these tips help!
This is what I do with my cracker recipe. After the initial baking, lower the oven to 170 degrees. Return the pans to the oven for up to two hours to dehydrate the chips / crackers even further.
Sounds like a great way to add some crunch!
Great tip…thank you so much!
Leave them in for a bit longer and they become crispy. This is the best recipe hands down that I’ve tried for replacing tortilla chips. Love these! <3
How many chips would you say this makes ??
Thanks for checking out our site! It’s hard to say how many exactly because it depends how small you cut them. I didn’t think to count when I made them. These chips are more satisfying than regular corn chips, so it takes fewer to make you feel full. The dough is rolled out into 2-9″X 15″ rectangles, so if you made large 3″X 3″ square chips, you should and up with 30 chips. I hope this gives you some idea.
Just opened a jar of home canned salsa for a chicken recipe & am thinking these would be perfect to use with the leftover salsa. My question is re: the “grated” cheese…. is there a difference between it & “shredded” cheese? Thanks.
I believe they are one and the same. Enjoy the recipe!
So you use shredded cheese which would not have the same consistency & size pieces as parmesan in a jar or “riced” cauliflower? I was questioning it because I made biscuits using a similar recipe and found it quite hard to mix the mozzarella with the egg & flour but it was done in the microwave. I will definitely try these in the double boiler to see if the mixing is any easier. Thanks.
The cheese I use for this recipe comes in a bag and the cheese is previously “finely shredded”. The package has the words “part-skim” and “low-moisture” on it. Mozzarella dough can take a bit of practice to get comfortable with. I don’t own a microwave, but I would imagine that the double boiler gives a more even controllable heat. It’s important to stir the cheese and almond flour mixture while the cheese melts. Good luck!
Have you ever used freshly grated cheese instead of store bought shreds? I’m wondering how the absence of the corn starch and other added ingredients in store bought shreds will affect the end product.
Freshly grated cheese should work. Just don’t use the fresh mozzarella, like the kind that’s in the tubs in whey.
Hiya. Technically ‘grated’ cheese is broken down without any shape to it: think of how people normally grate parmesan. “Shredded,” on the other hand, is elongated pieces, like we traditionally create with mozzarella for pizza. Cheese can be finely shredded (about the width of a toothpick), or coarsely shredded (the size many people grate potatoes for pancakes).
Hi I know I’m late for this but grated is dry cheese like in a Kraft(c) can (like powder) and shredded is the one in the bag, freshly done.
love your recipes!
Thanks so much, Kelly! Let us know if there is a specific food you’re missing. We love to get recipe ideas from our followers.
I was so excited when I saw this recipe, part skim mozzarella is not available where I live. What are my substitute options?Thanks.
Look for a mozzarella that is stringy when it is melted. A higher protein content usually helps make it stringy. Don’t use the fresh mozzarella balls that are in whey. I hope you enjoy them!
Can you fry these?
I haven’t tried frying them. It’s on my list of things to try. I’m not sure if it would work or not. I wonder if the cheese might melt away into nothingness. Let me know what happens if you try it before I do!
Make sure you grease your parchment paper before you bake them! I had to throw away the first batch and start all over because I couldn’t get them off the paper!
That’s strange. I don’t ever grease the parchment and don’t have a problem. Maybe you used a different type than I do. Would you mind sharing the brand?
I’m sorry you had to throw out the first batch. I hope you enjoyed the second enough to make up for it!
It was Reynolds brand…and yea after I finally got a successful batch I loved them! Thanks for the recipe.
Hmmm. I’m not sure why you had a problem. I’ve used their parchment paper before without issues. On the one I used, the box says “Non-Stick. Cookies slide right off–No need for extra oils, greases, or sprays” Maybe they have different types. Mine looks like white paper. I did have issues with sticking when I baked them on the bottom of a nonstick muffin pan without oiling it. I was trying to get some cool shapes and, boy did I pay for it!
Me too!!! I just baked two batches and let them cool and I’ve got to throw them away because they’re all stuck to the paper. I used Reynolds….. The only ones I got to try for the ones that were not on the paper. Next time I will just put them on the non-stick Pizza Pan. They came right off of the pan but not the paper.
That’s a bummer! I’ve never had them stick. Are you sure you used parchment paper and not wax paper? They are two different things, but sometimes people think they are the same.
Same thing happened to me! It was a struggle to get the chips off the parchment paper. I wish I had read this comment before baking. Nevertheless, I’ll give this one 5 stars. Finally chips for my guacamole!
I’m not sure why a few people have had this problem and it’s not an issue for other people. It could be a difference in the parchment paper used. Also,they need to cool a bit before you remove them.
Mine turned out like soft garlic fingers
What cheese did you use for the recipe?
Can I microwave the ingredients instead of putting on stove? Please advise! Thanks
Yes. I don’t use a microwave, so I don’t know how long it will take to melt the cheese, but I do know that people have made the dough successfully this way.
These were the crunchiest chips that I have found so far. I didn’t have mozzarella cheese, so I used Monterey Jack cheese (that I grated up myself). I just put a little chili powder in them since I don’t like spicy food. I let them stay in the oven 8 minutes and watched them to brown-up in the center. when they turned golden brown, I pulled them out. they were very crunchy, but little greasy from the cheese. We are having taco salad tonight and I am using these. THANK YOU VERY MUCH FOR THE RECIPE. Please post more recipes with substitutions for crunchy crackers or chips. These were very good.
Diane, thanks so much for your feedback! Your success with using Monterey jack cheese for this recipe makes me want to explore using more types of cheese in these types of recipes. I love exploring the snack cracker/chip recipe realm as these are things I miss as well!
I am in the process of trying it with cheddar cheese. SUPER nervous about how they are going to turn out. I’ll keep you posted
OKay they turned out pretty good!!!! Instead of parchment paper I use the silicone mats and they worked perfect and because they are a heavier material they didn’t bunch up!!! GREAT RECIPE!!!
I’m so glad they turned out well for you! I need to get some of the silicone mats. I’ve never used them, but I love that they are reusable. If they don’t bunch up, that would be an added bonus!
I bought a dehydrator last year. It’s been invaluable for maintaining a low carb lifestyle. I’ve used it for zucchini chips. I bake them first to get most of the moisture out and get the color a bit toasty looking and then finish them in the dehydrator. Definitely get’s them crispy crunchy- the texture thing I miss the most. I also used it the same way for a low carb cracker recipe- starting it in the oven and finishing them in the dehydrator. The recipe wasn’t cheese based but I’m thinking it should work for these. If you don’t have a dehydrator, try putting the crackers back in the oven after the temperature has dropped to 225°F and keep the oven door shut until the oven has cooled. That is very important or it will cool too quickly and the crackers won’t dry properly. I used to dry out crunchy peanut buttter doggie treats I make until I bought the dehydrator. I’m heading into the kitchen to make the tortilla chips right now- gotta have them for salsa!
I’ve never used a dehydrator, but after reading your comment, I have one on my wish list! I find that these chips are fairly crisp without using one. I love the idea of dehydrating zucchini chips, though. Sounds like a delicious, healthy snack!
Could coconut flour be used instead?
I haven’t tried this recipe with coconut flour, but I feel like it could be used. It does not have a 1 to 1 replacement ratio with almond flour, so you would have to experiment with it a bit. You would need to use less coconut flour than almond flour.
Thank you for creating this amazing recipe! These chips are the first chips I have made which are crunchy, tasty, and compliment a wide range of cheeses, dips, and salsas. They are even crispy the next day! I have made them sprinkled with coarse salt and pepper, sprinkled with jalapeno powder, grated orange rind, and garlic salt, in lieu of the chili powder. My next project is to cut out larger round shapes with which to make tostadas. I think the key to success is to roll the dough until it is literally paper thin. It is strong dough and it was still easy to lift the pieces from the paper and transfer to the baking sheets. Again, thanks!
Wow! I love that you’ve experimented so much with this recipe! You have some awesome ideas!
These sound good. I need a substitute for corn chips for nachos but will keep looking because I think having the corn flavor is an important component.
Thank you for the recipe, I will be making them today. Will share the outcome with you…….from Australia!
Wow! Our recipes travel far! I’d love to hear back from you about how they turned out. I would love to know what brand of cheese you use, because I get that question a lot. We don’t have the same brands here in the states. Good luck and I hope you enjoy them!
So you peal the top layer of parchment paper off, but do you bake the dough with the bottom layer of parchment paper on it and then peal it off after taking it out of the oven? I don’t bake much with parchment paper.
Yes, you peel off the top layer, then cut the rolled out dough into triangles. Slide the bottom parchment containing the triangles onto a cookie sheet. Separate the triangles of dough so they don’t touch while baking. The parchment just keeps the chips from sticking. Hope this makes it more clear!
Yes ma’am. Thank you.
Thank you thank you thank you!
I was so missing a decent crunch and this recipe was the answer.
I share this and your whole website to any and all on a low carb lifestyle.
Thanks for your feedback! I’m always happy to hear that our recipes make a difference!
Can you please clarify servings on this? It says 6, but nutritional info says it is for 1/4 of the recipe. Thanks!
Thanks for pointing this out! It took me a bit to get back to you because I had to look it up. The actual serving size for the nutritional info is 1/4 of the recipe. I hope you enjoy them!
Would these crisp up any more if they were fried instead of bake? Could this recipe be fried at all? Thank you.
I haven’t tried frying them. I wonder if they would just turn into mush in the hot oil due to the mozzarella. I don’t know. Be sure to roll the dough thinly and bake them long enough to brown. For even more crispness, you can put them in an oven at a low temperature-like 18-200ºF for a little while. This will dissipate additional water.
These are fantastic and easy to make!!
Thanks, Marian! I’m glad you liked them!
Bought salsa from a local Mexican restaurant and needed something to eat it with. This recipe was very easy and we got more than 30 chips out of it. 3 of us snacked on it and there were chips left over.
The initial 5 – 8 minutes wasn’t long enough, though it could be my oven. Cooked the first batch about 13 minutes. The second batch I decided to flip after the first 8 minutes and the center chips stuck a bit but they just hadn’t crisped on the bottom side.. Removed the crispier edge pieces and the rest I cooked another 3 minutes or so and they came out great.
Thank you for sharing.
You’re welcome! Ovens can vary quite a bit, so I usually give a variation in time. I guess it wasn’t quite enough for your oven. Glad you enjoyed the chips!
These chips are amazing. I cut the recipe in half just to try them and it worked perfectly. Love them!
Thanks, Cheryl! Cutting the recipe in half is often a great way to see if you like a new recipe. Glad you love them!
This is great as tortilla chips are my downfall since starting keto. Is coconut flour a good substitute for the almond flour?
Coconut flour is not really interchangeable with almond flour. It would take some experimentation in the kitchen to get the recipe right using coconut flour.
These sound amazing, and I love the idea of adding taco seasoning right into the chips themselves! My only concern is that they would be even MORE addicting that way! 🙂
Thanks! Yes, addiction is a concern!
Sometimes life just calls for tortilla chips! Bet its delicious with guacamole.
This recipe is so genius! I’ve been keto 5 months and can’t wait to try this. Glad to see there are no eggs so as not to get that ‘eggy’ taste!
Sometimes you just need a chip! I love adding guac to salads, too … but there is nothing like sitting down with a bowl of chips and dipping to your hearts content!
Hi Annissa, the only recipe I use tortilla chips in is my beef bake – that was before Keto. Here is the list of ingredients. I know for sure I have to ditch the beans but what about the cream soup?
750 g ground beef
1x 284 ml condensed cream of something (I change every time: chicken, celery, mushrooms, …)
1 bag tortilla chips – restaurant style, crushed
1 jar 418 ml salsa, mild if possible
1 bag Cheddar, shredded, with leftovers
1x 540 ml black beans
¼ tsp. Chili powder
Makes 6 servings (so 3 days for DH and I)
Generally, cream soup tends to be thickened with wheat flour or some sort of starch. This may make it too high in carbs for a keto diet. I’m working on a similar recipe that I’m going to try to release this week. I’ll try to remember to come back here and link to it when a put it up.
These chips came out perfect and mine were actually super crunchy. I just left them in a little longer than what was stated and they did great. I used them for my guacamole
Glad to hear they worked for you!
These turned out better than i imagine..i am so happy to have something like a chip
Thanks so much for your feedback! Glad they worked out out for you!
Hi. Just out of curiosity… what would you think about replacing the almond flour with grounded up pork skins?
Interesting idea! It may require adjusting other ingredients to work properly, but I like where your mind is going!
Hi there. Could you add flaxseed meal to the recipe for added crunch?
I haven’t tried it, but I don’t see why not. I would start with a tiny amount to see how it goes.
Wow! These turned out amazing and satisfied my craving for a crunchy snack. Thank you so much!
I have not tried the recipe yet but I would like to try this as cinnamon and sugar tortilla chips. how would you suggest I do that?
Sounds yummy! I haven’t tried this, but maybe you could add a bit of cinnamon to the almond flour, the sprinkle the chips with a cinnamon/sugar combination before baking. Just a thought.
This tortilla chips is so damn good, thanks for posting.
Perfect for our Saturday night movie marathon! I’ll absolutely try this someday. Thanks for posting!
I agree. This is probably the best I have seen. Great job posting this!
They sound great – haven’t made them yet. What would you think about adding a little corn flavoring to the cheese mixture and mixing it in before adding the flour?
I think corn flavoring would be great in these! Let me know how it turns out!
Oh thank you thank you, THANK YOU!!! I was missing tortilla chips so much. I didn’t realize how much I ate them before, whether for snacks or to make a meal with. Now I have them back and I couldn’t be happier. These are so good and tasty. Now I can’t wait to try them with all different dips and recipes. Thank you so much = )
Glad they worked out for you!
The way how you explain this strategies. Is very professional.
My favorite strategy for thin, crispy chips and crackers is using a tortilla press!
This is an easy recipe to follow. Some things I did:
-Rolling out the dough the same thickness is important.
-cut the pieces the same size
-baked them 8-10 mins for smaller pieces. I also turned them over and baked another 3 mins.
-cut mine in 1” squares.
-definitely let them sit out until completely cooled.
They taste great!
My daughters loved them!!