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Keto Tortilla Chips (2 Ingredients!)

Keto Tortilla Chips

These ultra-crispy keto tortilla chips use just two main ingredients for a low-carb, crunchy snack perfect for dips, nachos, or appetizers.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American
Servings 8 people
Calories 150 kcal

Equipment

  • 1 oven preheated to 350°F
  • 1 microwave-safe bowl
  • 1 baking sheet lined with parchment paper
  • 1 Rolling Pin
  • 1 pizza cutter or sharp knife

Ingredients
  

  • 1 cup blanched almond flour
  • 2 cups shredded mozzarella cheese
  • 1 teaspoon seasoning of choice optional: pepper, paprika, garlic powder, taco seasoning, etc.

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Place the shredded mozzarella in a microwave-safe bowl and microwave for 1 to 2 minutes until fully melted and stretchy.
  • Transfer the melted cheese to a mixing bowl, add almond flour and optional seasoning, then mix thoroughly to form a thick dough, kneading slightly while warm.
  • Place the dough between two sheets of parchment paper and roll it out evenly to about 1/6 inch thickness for crispier chips.
  • Remove the top parchment sheet and cut the dough into triangle chip shapes using a pizza cutter or sharp knife.
  • Transfer the chips to the prepared baking sheet, spacing them apart, and bake for 12 to 15 minutes until golden brown and crisp.
  • Allow the chips to cool completely on the baking sheet to crisp up further before serving.

Notes

  • Use full-fat mozzarella for best crispness.
  • Roll dough thin for maximum crunch.
  • Microwave briefly if dough becomes too firm to work.
  • Store in an airtight container at room temperature up to 5 days.