This keto tortilla chips recipe is perfect if you have a craving for a tasty snack while on the keto diet. Since the traditional corn or wheat flour tortillas are not keto-friendly, this recipe from Joe Duff uses almond flour and other keto-friendly ingredients, such as xanthan gum to come up with a low-carb version of the tortillas.
In fact, for this recipe a serving of tortillas, which is about 10 chips, works out at about 1 net carbs whereas a 1oz serving of corn tortillas would be about 12 grams of net carbohydrates.
In the demo video Joe mistakenly says 10 of these tortilla chips would be 2 net carbs but corrects himself in the notes underneath.
Related reading: What Are Net Carbs And Why Are They Important?
They taste just as good as the regular kind even though the tortilla chips recipe has been be modified. The tortillas are still crunchy and crispy and will taste great with any salsa, most especially guacamole.
They are surprisingly easy to make, and you can get them done in less than ten minutes!
If you don’t like almond flour you can use walnut flour or sunflower seed flour instead. Coconut flour would not work for these as it is very absorbent and would absorb too much liquid.
The recipe calls for xanthan gum. If you’ve not come across this ingredient before it is an ingredient that is often used but the food industry as a thickening agent and stabilizer.
It is also often used in making low carb bread and replaces gluten. It helps to bind the ingredients and in this recipe it holds the ingredients together so you can roll out the dough easily.
Although xanthan gum is considered a safe ingredient it could upset your digestive tract if you have a sensitive system and eat a lot of it.
Many suppliers are out of stock of it at the moment but I found that this one from Now Foods is available.
In this recipe Joe microwaves the tortilla chips for a minute or two before finishing them off in a skillet. If you don’t have a microwave like me then you can cook them carefully in a oven pre-heated to 356 F/ 180 C for about 6-8 minutes or until just starting to brown on the edges.
Keto Tortilla Chips Recipe
Makes about 40-50 tortilla chips
- less than 1/2 cups of blanched almond flour
- 1/2 tsp gluten free baking powder
- 1 large organic/pastured egg, whisked
- 1/2 tbsp Xanthan gum
- Pinch of Redmond Real Salt
- 1 tbsp. filtered water
1. Whisk all the dry ingredients in a medium-sized bowl until well combined.
2. Whisk the egg and water together a small bowl and add to the dry ingredients. Mix well to form a soft dough.
3. Use your hands to shape the dough into a rough ball then divide into four equal-sized balls.
4. Place one of the balls of dough between two sheets of parchment paper and using the bottom of a large glass bowl press the dough out to form a circle. Continue rolling out with a rolling pin until the dough is 7 inches in diameter and around 1/4 inch thick.
5. Once the dough is rolled out to the appropriate size, press the top of a bowl into the dough that’s still covered with parchment paper. Then carefully remove the top layer of the parchment paper and remove the extra dough around the circle. Save the dough to roll later on and produce more tortilla chips.
6. Using a pizza cutter, cut the dough into eight equal portions to form the chips. Tear away the excess parchment paper around the dough then microwave the dough for a minute. Check the chips to see how they are, then microwave for 15 to 30 seconds more if needed.
7. Continue this process with the remaining 3 balls of dough.
8. Finish the chips one batch a time in a skillet over medium heat. The chips will cook quickly, so cook them on each side for only 15 to 30 seconds. Add salt to the tortilla as you cook them in the skillet.
9. Once cooked, transfer the chips to a large platter that’s lined with some paper towel to let them cool.
10. When the chips have cooled, it’s time to serve them with your favorite salsa!
11. Store any left over chips in a lidded container.
Check out Joe’s video demo of how to prepare this keto tortilla chips recipe.