“If you’re extra like guac, then these keto and gluten free chips are for you! They’re super easy to make and 4 chips is around 1 net carb, leaving you more room for all the salsa and queso too!”
How To Make Homemade Keto Tortilla Chips:
In college I lived off of chips and salsa (I may be a millennial and wanted the guac but your girl was on a budget OK).
These days and a decade of PCOS symptoms later, means I can’t exactly plow through a bag of tortilla chips like I used to.
But, I can still have my salsa and eat the guac too on a keto and lower carb diet.
I made this popular Keto Tortilla recipe over a year ago and it is one of the most viewed recipes on my site. I love that these have the texture of a corn tortilla, are just over 1 net carb each, and actually bend (but don’t break)!
What I discovered is that they not only make incredible “corn style” tortillas, but also bake up into a nice crispy chip dipper too.
Find the full recipe below to learn how to make homemade keto tortilla chips for your next fiesta!
- Food Processor
- Tortilla Press (literally a life saver) or a Rolling Pin
- Parchment Paper or Plastic Bag
- Frying Pan
- Pizza Wheel
- Baking Sheet
To make the keto tortilla chips, you obviously need to start by making the Keto Tortillas. They’re super fast to make (the dough mixes up in under 5 minutes in a food processor).
I have found you can roll them by hand but one of my Instagram followers shared this tortilla press with me and it literally cranks these tortillas out in 10 minutes total. It’s amazing and makes you want to just makes these all the time!
If you don’t have a press, roll them out between two sheets of parchment paper and then fry em up per the instructions.
Get all the step by step instructions in more detail over on the Keto Tortilla Recipe page.
Once they are cooked, I prefer to lightly brush the front and bake of the tortilla in a small amount of avocado oil and some sea salt.
Use a pizza wheel to cut into four triangles (sometimes I’ll do six or even eight too).
Place them on a parchment paper covered baking sheet and bake at 400 F for four minutes per side. They crisp up nicely and get slightly brown. Serve with my favorite guacamole recipe or this incredible queso fundido dip for a fun appetizer that everyone will love.
Store the extras in a container or plastic bag. But, let’s be real… you probably won’t have extras!
- 10 Homemade Keto Tortillas
- Avocado Oil
- Sea Salt
- Preheat your oven to 400 F.
- Make the Keto Tortillas according to the directions.
- Once cooked, brush a tiny bit of the avocado oil on each side and sprinkle with a little sea salt.
- Use a pizza wheel and cut into four pieces. Place on parchment paper covered baking sheet and spread them out.
- Bake for 4 minutes per side for a total of 8 minutes. Allow them to cool slightly then serve with your favorite dip.
Serving Size:4 Chips
Amount Per Serving: Calories: 82 Total Fat: 6g Sodium: 22mg Carbohydrates: 4g Net Carbohydrates: 1g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 3g