Keto Tortilla Chips (Ultra Crispy & Only 2 Ingredients)
If you’ve been missing crunchy tortilla chips on keto, these Keto Tortilla Chips are about to change everything. Ultra thin, insanely crispy, and made with just two ingredients, this recipe delivers serious crunch without carbs, grains, or guilt.
They bake up golden, sturdy enough for dipping, and crisp like real tortilla chips — not soft crackers pretending to be chips. Whether you’re scooping guacamole, dunking into queso, or snacking straight from the tray, these chips hit that salty, crunchy craving perfectly.
Best of all, they’re fast, affordable, and made from ingredients keto kitchens already love.
Why These Keto Tortilla Chips Work
Traditional tortilla chips rely on corn flour, which is completely off-limits on keto. This recipe swaps carbs for fat and protein while keeping the structure thin and crisp.
What makes these chips special:
- Only 2 ingredients
- Naturally gluten-free & grain-free
- Ultra thin and crunchy
- Perfect for dips
- Bakes in minutes
No frying, no complicated steps, no specialty tools.
The Secret to Ultra Crispy Keto Chips
The key is rolling the dough very thin and baking at the right temperature. As the chips bake, moisture evaporates and the cheese fat crisps the surface, creating a light, snappy texture that mimics classic tortilla chips.
They also firm up even more as they cool — patience pays off here.
Ingredients
- Shredded mozzarella cheese
- Almond flour
That’s it. Two ingredients, zero fillers, full crunch.
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt mozzarella cheese until fully smooth and stretchy.
- Add almond flour to the melted cheese and mix until a dough forms.
- Place dough between two sheets of parchment paper and roll very thin.
- Remove top parchment and cut dough into triangle chip shapes.
- Bake for 8–12 minutes, rotating pan once, until golden and crisp.
- Remove from oven and let cool completely — chips crisp as they cool.
- Break apart and serve.
Keto Tortilla Chips (Ultra Crispy & Only 2 Ingredients)
Ingredients
Equipment
Method
- Melt cheese until smooth.
- Mix in almond flour to form dough.
- Roll dough very thin between parchment.
- Cut into chip shapes.
- Bake until golden and crisp.
- Cool completely before serving.
Notes
Texture & Flavor Breakdown
These chips are thin, snappy, and sturdy, with a mild, neutral flavor that pairs perfectly with dips. The mozzarella gives structure without overpowering, while almond flour adds just enough body to mimic tortilla texture.
They don’t bend, crumble, or go soggy immediately — even with thick dips.
Pro Tips for Maximum Crunch
- Roll thinner than you think — paper-thin is ideal
- Use parchment, not silicone mats
- Watch closely near the end — edges brown fast
- Let cool fully before serving
If chips soften after cooling, return to the oven for 2–3 minutes.
Flavor Variations (Still Keto)
Once you master the base recipe, try:
- Sea salt chips – sprinkle before baking
- Chili lime – add chili powder and lime zest
- Garlic parmesan – add garlic powder
- Spicy chips – add cayenne or smoked paprika
Season lightly to keep chips crisp.
How to Serve Keto Tortilla Chips
These chips are perfect for:
- Guacamole
- Keto queso
- Salsa
- Nacho-style toppings
- Charcuterie boards
They also make a great crunchy salad topping.
Storage Tips
Store cooled chips in an airtight container at room temperature for up to 3 days. For best texture, re-crisp in the oven for a few minutes before serving.
Keto Snack Fun Fact
Cheese-based keto chips crisp because fat melts and moisture evaporates — creating tiny air pockets that harden as they cool. That’s the same science behind parmesan crisps.
