Trying to eat healthy and low-carb? Me too! This keto tortilla chip recipe is dairy free and gluten free, and changed my life to actually allow chips back into my diet! I recently went through a pretty serious keto phase, and I still love many of the recipes I tried during that time. This is one of them, and it includes two of the “must-haves” items that I always have on hand in my kitchen.
I love chips and things that crunch, so finding a low-carb chip that I could make AND didn’t cost an arm and a leg was huge! It takes just a bit of prep time, so the best bet is to make these ahead of time so you have them ready to go!
If you’re looking for more of a keto pita bread (think less “crunch”), don’t roll out the batter as thin. The thicker the batter, the more it will be like pita bread.
Keto tortilla chip Ingredients:
- 1 Tablespoon chia seeds
- 1/3 cup + ½ Tablespoon water
- 1 cup almond flour
- ¼ cup nutritional yeast (adds a cheesy flavor and is packed with B vitamin, folate, and protein )
- 1 ½ Tablespoons “No-salt” Seasoning
- If you don’t have this from Costco, use ½ teaspoon each of garlic or garlic powder, sea salt, cumin, or other desired spice just for desired flavor. Mix it up here! If you want it to taste like lime, add lemon juice from ½ a lime, or if you like spicy, add crushed red pepper flakes. Get creative!
- 2 Tablespoons olive oil (I sometimes use the fancy smoked wood olive oil or a peppery olive oil to boost flavor)
- 2 sheets wax paper (or Silpat silicone liner)
Heat oven to 350 degrees
First, soak chia seeds in ½ cup water; set aside for 5-10 minutes
Add all other ingredients into soaked chia seed mixture, stir with a fork (or pulse in food processor until well blended).
*If mixture is too wet, add almond flour 1 Tablespoon at a time. If too dry, add water or olive oil 1 Tablespoon at a time until desired consistency.
Take 1/2 the dough and place it in the middle of a Silpat silicone liner. (Or you can use parchment paper approximately 10×12 inches. You’ll want the paper wide enough to roll the dough out.) Place a second Silpat silicone liner or piece of approximately 10×12 parchment paper directly on top of the dough (so it’s sandwiched between the liners). Apply pressure with your hands so the dough “smashes” down somewhat evenly between the two liners. This step just helps flatten the dough out.
With a rolling pin (applied directly to the top sheet/liner), roll dough out to approx. 1/8 inch thickness or less. The thinner the dough, the crispier the chip will be. If you prefer more of a “pita bread” thickness, make it a little thicker. I roll mine into a large circle, but shape doesn’t matter—you’ll end up cutting into it in the next step
Using a pizza cutter, cut through the dough in the shapes/sizes you want your chips to be. Mine are never perfect and usually range in shape from triangle to blob.
Bake 5 minutes and then using a spatula, flip them over and bake another 2 minutes. If not golden, bake another minute or two more. Watch carefully. The thinner the batter, the quicker they cook.
These are best fresh. Store in an airtight glass container for several days. They can become a little “soft” overnight, especially the thicker you make them. Reheat in the oven if necessary.
Wanting to spice things up a bit? Try brushing a little olive oil on the tortillas prior to baking them, and then sprinkle some seasoning on top. Ideas:
- Celtic Sea Salt and a squeeze of Lime Vitality Essential Oil (only use the Vitality line of oils since they are edible. Since a drop of essential oil is very concentrated, mix in 1-2 drops of oil into the olive oil and sea salt first, and then brush onto your chip). Check out more ways to use Lime Vitality Essential oil on my Top 7 Essential Oils post
- Mexican Seasoning
- Jalapeno juice and Celtic Sea Salt
- Parmesan Cheese (or Nutritional Yeast)
- Cinnamon (add some ice cream and make it a dessert!)