Snacking on keto can feel a bit limited sometimes, especially when you want something crunchy and salty. That’s exactly why I made these keto almond flour tortilla chips.
They’re crispy, flavorful, and go perfectly with your favorite dip. Honestly, once you try them, you won’t even miss regular tortilla chips.
The trick here is using melted mozzarella in the dough. It helps everything hold together and gives the chips a nice texture that actually crisps up in the oven.
A blend of cumin, chili powder, and garlic powder gives them that classic tortilla chip seasoning we all love.
Best of all, they’re completely low carb and keto friendly. A great snack you can feel good about eating anytime.
Why You’ll Love This Recipe
They Actually Crunch Like Real Chips – The melted mozzarella and thin rolling create a satisfying crunch that most keto chip recipes totally fail at.
Great for Game Day or Parties – Nobody will even guess these are keto so you can snack right alongside everyone else.
Perfect for Dipping – These hold up to thick guacamole and salsa without breaking apart like flimsy cheese crisps do.
Recipe Ingredients
- 1 1/2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1 1/2 cups Shredded Low-Moisture Mozzarella Cheese
- 1 Large Egg
- 1 tsp Cumin
- 1/2 tsp Chili Powder
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
- Avocado Oil Cooking Spray
How To Make
Step 1
Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
Step 2
Melt the mozzarella cheese in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and smooth.
Step 3
In a separate bowl, whisk together the almond flour, coconut flour, cumin, chili powder, salt, and garlic powder. Add the egg to the dry ingredients and stir to combine.
Pour the melted mozzarella into the flour mixture and mix quickly with a spatula, then use your hands to knead it into a smooth, uniform dough.
Step 4
Divide the dough in half. Place one half between two sheets of parchment paper and roll it out as thin as possible, about 1/16-inch thick. Repeat with the other half.
Step 5
Remove the top parchment from each sheet and cut the dough into triangles, similar to tortilla chip shapes. Transfer the parchment with the triangles onto the baking sheets and spray lightly with avocado oil.
Step 6
Bake for 10 to 14 minutes, rotating the sheets halfway through, until the chips are golden brown and crispy. Watch closely during the last few minutes as they can go from golden to burnt quickly.
Step 7
Let the chips cool completely on the baking sheets. They will crisp up further as they cool. Serve with guacamole or salsa.
Tips
Work the Dough While the Cheese Is Hot
Once you pour the melted mozzarella into the flour mixture, you need to move fast. The cheese starts to cool down and harden within a minute or two, and once that happens the dough becomes impossible to mix evenly.
Use a spatula for the first few stirs, then switch to your hands right away. Knead it like you’re working with play-doh until the cheese is fully blended into the flour with no white streaks left.
If the dough gets stiff before you finish, pop it back in the microwave for about 15 seconds to soften it up again.
Roll the Dough as Thin as You Can
The thickness of the dough is the single biggest factor in whether these turn out crispy or chewy. You want it paper-thin, around 1/16 of an inch. If you can almost see through it, you’re in the right zone.
Keep the dough between two sheets of parchment paper while rolling. This stops it from sticking to your rolling pin and makes it way easier to peel the top layer off without tearing the dough.
If the dough keeps springing back while you roll, let it rest for 2-3 minutes and try again. It relaxes and becomes much easier to work with.
Use Low-Moisture Mozzarella Only
This recipe specifically needs low-moisture mozzarella, the kind that comes in a block or pre-shredded bag. Fresh mozzarella has too much water in it and will make your dough wet and sticky instead of smooth and workable.
If you’re buying a block, shred it yourself before melting. It melts faster and more evenly than chunks. Pre-shredded from a bag works fine too, just know some brands add extra starch to prevent clumping, which can slightly affect the texture.
More Recipes
- Keto Baklava Bites
- Keto Churro Chaffles
- Low Carb 3-Ingredient Peanut Butter Cookies
- Low Carb Cinnamon Sugar Donut Holes
- Low Carb Snickerdoodle Cookies
Frequently Asked Questions
Can I use a different cheese instead of mozzarella?
Low-moisture mozzarella works best here because it melts smoothly and creates that stretchy, pliable dough you need to roll out thin. Other cheeses like cheddar or pepper jack can work, but they tend to be greasier and may not hold together as well.
If you do swap, stick with a low-moisture shredded cheese and avoid pre-shredded bags coated in anti-caking starch, since those don’t melt as cleanly and can make the dough crumbly.
Keto Almond Flour Tortilla Chips
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Melt the mozzarella cheese in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and smooth.
- In a separate bowl, whisk together the almond flour, coconut flour, cumin, chili powder, salt, and garlic powder. Add the egg to the dry ingredients and stir to combine. Pour the melted mozzarella into the flour mixture and mix quickly with a spatula, then use your hands to knead it into a smooth, uniform dough.
- Divide the dough in half. Place one half between two sheets of parchment paper and roll it out as thin as possible, about 1/16-inch thick. Repeat with the other half.
- Remove the top parchment from each sheet and cut the dough into triangles, similar to tortilla chip shapes. Transfer the parchment with the triangles onto the baking sheets and spray lightly with avocado oil.
- Bake for 10 to 14 minutes, rotating the sheets halfway through, until the chips are golden brown and crispy. Watch closely during the last few minutes as they can go from golden to burnt quickly.
- Let the chips cool completely on the baking sheets. They will crisp up further as they cool. Serve with guacamole or salsa.