Snacks, Uncategorized | 109 comments
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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 myHomemade Taco Seasoningwould 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 myLow-Carb Crustless Taco Pieand myLow-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!
-Annissa
These low-carb tortilla chips are perfect for scooping up guacamole or your favorite salsa. 😋❤️
5 from 14 votes
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.
Course Snack
Cuisine keto, low-carb, Mexican
Keyword best low carb tortilla chips, keto tortilla chip recipe, keto tortilla chips, low carb tortilla chip recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 264 kcal
Author Annissa
Ingredients
- 2 cups part-skim grated mozzarella cheese
- 3/4 cup super fine almond flour
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon chili powder
Instructions
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.
Recipe Notes
Per 1/4 recipe:
Net Carbs (g): 4
Nutrition Facts
The Best Low-Carb Tortilla Chips
Amount Per Serving (0.25 of recipe)
Calories 264 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 36mg12%
Sodium 496mg22%
Potassium 48mg1%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 18g36%
Vitamin A 250%5%
Vitamin C 0%0%
Calcium 490%49%
Iron 0.9%5%
* Percent Daily Values are based on a 2000 calorie diet.
Ava on February 18, 2017 at 1:41 pm
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.
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Harper and Annissa Slusher on February 19, 2017 at 4:33 pm
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.
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Susan on June 7, 2019 at 1:54 pm
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.
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Annissa on June 10, 2019 at 2:04 pm
I’m not sure why yours puffed up. You could try poking them with a fork before baking if this happens next time.
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Shirley Zemko on March 7, 2019 at 6:38 pm
I made them tonight. They are. It as pretty but delicious. I used chili powder, garlic powder and coriander powder
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Tina on July 7, 2019 at 2:45 pm
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.
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Betsy Wager on March 5, 2017 at 3:33 pm
If you use full fat mozzarella cheese doess that cut
Down on the carbs ?Reply
Harper and Annissa Slusher on March 5, 2017 at 4:42 pm
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.
Annissa
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txgrandma on April 20, 2018 at 8:00 am
Great advice. Thanks!
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Harper and Annissa Slusher on April 21, 2018 at 1:40 pm
You’re welcome!
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anne on December 5, 2019 at 4:35 pm
I used full fat mozzarella, and it worked just fine.
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Abby on March 13, 2017 at 8:44 pm
How should the leftovers, if any, be stored?
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Harper and Annissa Slusher on March 14, 2017 at 1:23 pm
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.
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Kaila on March 15, 2017 at 9:52 am
I made these but they were not crunchy. Are they supposed to be crunchy? If so, what am I doing wrong?
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Harper and Annissa Slusher on March 15, 2017 at 12:03 pm
Hi Kaila,
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!Reply
Heidi on May 20, 2018 at 2:03 am
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.
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Harper and Annissa Slusher on May 20, 2018 at 1:02 pm
Sounds like a great way to add some crunch!
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Sherri on June 26, 2019 at 12:42 pm
Great tip!
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Suzanne on February 2, 2020 at 3:13 pm
Great tip…thank you so much!
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Myra on March 22, 2018 at 1:46 pm
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
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Jenn on March 15, 2017 at 12:48 pm
How many chips would you say this makes ??
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Harper and Annissa Slusher on March 15, 2017 at 3:49 pm
Hi Jenn,
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.
-AnnissaReply
Glenda on March 31, 2017 at 6:24 pm
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.
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Harper and Annissa Slusher on April 1, 2017 at 8:43 pm
Glenda,
I believe they are one and the same. Enjoy the recipe!
-AnnissaReply
Glenda on April 2, 2017 at 5:11 pm
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.
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Harper and Annissa Slusher on April 3, 2017 at 8:34 am
Glenda,
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!
AnnissaReply
Naomi on November 13, 2017 at 9:03 am
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.
Harper and Annissa Slusher on November 13, 2017 at 6:17 pm
Freshly grated cheese should work. Just don’t use the fresh mozzarella, like the kind that’s in the tubs in whey.
-Annissa
Charlie on November 2, 2017 at 7:39 pm
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).
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Nicole Normand on November 24, 2018 at 6:38 pm
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.
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KELLY on May 29, 2017 at 5:49 pm
love your recipes!
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Harper and Annissa Slusher on May 29, 2017 at 7:04 pm
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.
Best,
AnnissaReply
Adie on June 2, 2017 at 11:59 pm
I was so excited when I saw this recipe, part skim mozzarella is not available where I live. What are my substitute options?Thanks.
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Harper and Annissa Slusher on June 3, 2017 at 6:28 am
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!
-AnnissaReply
A. on June 6, 2017 at 12:24 pm
Can you fry these?
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Harper and Annissa Slusher on June 6, 2017 at 3:38 pm
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!
Best,
AnnissaReply
Kara on July 9, 2017 at 4:54 pm
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!
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Harper and Annissa Slusher on July 9, 2017 at 6:47 pm
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!
-AnnissaReply
Kara on July 9, 2017 at 10:50 pm
It was Reynolds brand…and yea after I finally got a successful batch I loved them! Thanks for the recipe.
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Harper and Annissa Slusher on July 11, 2017 at 6:14 am
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!
Annissa
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Brenda Ash on November 3, 2018 at 1:21 pm
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.
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Annissa on November 3, 2018 at 1:53 pm
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.
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Gina Harrison on October 6, 2019 at 3:20 pm
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!
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Annissa Slusher on October 8, 2019 at 12:40 pm
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.
-Annissa
Carol on January 17, 2020 at 5:24 pm
Mine turned out like soft garlic fingers
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Annissa Slusher on January 19, 2020 at 7:07 pm
What cheese did you use for the recipe?
Annissa
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Tasha P on July 17, 2017 at 5:13 pm
Can I microwave the ingredients instead of putting on stove? Please advise! Thanks
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Harper and Annissa Slusher on July 17, 2017 at 6:14 pm
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.
-Annissa
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Diane on July 21, 2017 at 5:13 pm
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.
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Harper and Annissa Slusher on July 21, 2017 at 5:23 pm
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!
-Annissa
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Erin on August 3, 2017 at 7:27 pm
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
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Erin on August 3, 2017 at 7:34 pm
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!!!
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Harper and Annissa Slusher on August 4, 2017 at 6:42 am
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!
-AnnissaReply
Kim Conover on July 21, 2017 at 10:32 pm
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!
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Harper and Annissa Slusher on July 22, 2017 at 6:20 pm
Kim,
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!Reply
Cindy on September 18, 2017 at 12:51 am
Could coconut flour be used instead?
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Harper and Annissa Slusher on September 18, 2017 at 1:58 pm
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.
-AnnissaReply
Kim Radcliffe on December 3, 2017 at 10:19 pm
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!
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Harper and Annissa Slusher on December 4, 2017 at 9:08 pm
Wow! I love that you’ve experimented so much with this recipe! You have some awesome ideas!
-Annissa
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John on December 24, 2017 at 11:38 pm
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.
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Colleen McGrath on January 5, 2018 at 2:30 pm
Thank you for the recipe, I will be making them today. Will share the outcome with you…….from Australia!
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Harper and Annissa Slusher on January 5, 2018 at 3:13 pm
Colleen,
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!
-AnnissaReply
Ryan on March 2, 2018 at 9:36 am
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.
Thank you,
RyanReply
Harper and Annissa Slusher on March 4, 2018 at 11:19 am
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!
AnnissaReply
Ryan on March 4, 2018 at 8:52 pm
Yes ma’am. Thank you.
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Donna Nugent on April 10, 2018 at 8:31 pm
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.Reply
Harper and Annissa Slusher on April 12, 2018 at 8:43 am
Thanks for your feedback! I’m always happy to hear that our recipes make a difference!
-AnnissaReply
Tonya on April 30, 2018 at 8:33 pm
Can you please clarify servings on this? It says 6, but nutritional info says it is for 1/4 of the recipe. Thanks!
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Harper and Annissa Slusher on May 1, 2018 at 11:08 am
Tonya,
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!Reply
Lydia on May 5, 2018 at 9:09 pm
Hi,
Would these crisp up any more if they were fried instead of bake? Could this recipe be fried at all? Thank you.Reply
Harper and Annissa Slusher on May 6, 2018 at 5:05 pm
Lydia,
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.Reply
Marian on May 28, 2018 at 6:11 pm
These are fantastic and easy to make!!
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Harper and Annissa Slusher on May 29, 2018 at 11:39 am
Thanks, Marian! I’m glad you liked them!
-AnnissaReply
Dawn on July 7, 2018 at 9:41 pm
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.
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Harper and Annissa Slusher on July 9, 2018 at 10:39 pm
Dawn,
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!
-AnnissaReply
Cheryl on August 8, 2018 at 7:11 pm
These chips are amazing. I cut the recipe in half just to try them and it worked perfectly. Love them!
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Harper and Annissa Slusher on August 9, 2018 at 11:45 am
Thanks, Cheryl! Cutting the recipe in half is often a great way to see if you like a new recipe. Glad you love them!
-AnnissaReply
Sean on August 28, 2018 at 3:11 pm
This is great as tortilla chips are my downfall since starting keto. Is coconut flour a good substitute for the almond flour?
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Harper and Annissa Slusher on August 28, 2018 at 4:06 pm
Hi Sean,
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.
-AnnissaReply
Monica | Nourish + Fete on September 8, 2018 at 2:43 pm
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! 🙂
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Harper and Annissa Slusher on September 8, 2018 at 3:04 pm
Thanks! Yes, addiction is a concern!
-AnnissaReply
Rae on September 8, 2018 at 3:12 pm
Sometimes life just calls for tortilla chips! Bet its delicious with guacamole.
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Harper and Annissa Slusher on September 9, 2018 at 9:30 am
For sure!
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Sarah on September 8, 2018 at 4:18 pm
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!
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Harper and Annissa Slusher on September 9, 2018 at 9:31 am
Thanks!
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Noel Lizotte on September 8, 2018 at 5:56 pm
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!
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Nicole Normand on November 24, 2018 at 6:42 pm
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)Reply
Annissa on November 25, 2018 at 11:18 am
Hi Nicole,
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.
-AnnissaReply
Rachel on December 14, 2018 at 4:18 pm
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
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Annissa on December 15, 2018 at 7:05 pm
Glad to hear they worked for you!
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Mary kastens on December 22, 2018 at 6:45 pm
These turned out better than i imagine..i am so happy to have something like a chip
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Annissa on December 22, 2018 at 7:14 pm
Thanks so much for your feedback! Glad they worked out out for you!
-AnnissaReply
Sarah on January 17, 2019 at 10:53 pm
Hi. Just out of curiosity… what would you think about replacing the almond flour with grounded up pork skins?
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Annissa on January 18, 2019 at 2:29 pm
Interesting idea! It may require adjusting other ingredients to work properly, but I like where your mind is going!
-AnnissaReply
PJ bergdahl on January 20, 2019 at 2:31 pm
Hi there. Could you add flaxseed meal to the recipe for added crunch?
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Annissa on January 20, 2019 at 8:30 pm
I haven’t tried it, but I don’t see why not. I would start with a tiny amount to see how it goes.
-AnnissaReply
Andie on February 11, 2019 at 4:30 pm
Wow! These turned out amazing and satisfied my craving for a crunchy snack. Thank you so much!
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Terr on February 23, 2019 at 7:19 pm
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?
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Annissa on February 24, 2019 at 5:33 pm
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.
-AnnissaReply
Siegried John on April 25, 2019 at 6:34 am
This tortilla chips is so damn good, thanks for posting.
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Frankie on August 6, 2019 at 12:09 am
Perfect for our Saturday night movie marathon! I’ll absolutely try this someday. Thanks for posting!
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Fitoru fitness on December 6, 2019 at 7:21 am
I agree. This is probably the best I have seen. Great job posting this!
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Cher on January 29, 2020 at 8:48 pm
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?
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Annissa Slusher on January 31, 2020 at 8:50 am
I think corn flavoring would be great in these! Let me know how it turns out!
-AnnissaReply
LadyJ1225 on April 21, 2020 at 3:39 pm
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 = )
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Annissa Slusher on April 21, 2020 at 9:36 pm
Glad they worked out for you!
AnnissaReply
Linda on January 15, 2021 at 3:38 am
The way how you explain this strategies. Is very professional.
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Nadine Allen on January 18, 2021 at 5:43 pm
My favorite strategy for thin, crispy chips and crackers is using a tortilla press!
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Val Mylonas on July 22, 2022 at 1:29 pm
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!!
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