August 7, 2019
Appetizers

How To Make Homemade Keto Tortilla Chips

Name: How To Make Homemade Keto Tortilla Chips
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: [10 Homemade Keto Tortillas]; Avocado Oil; Sea Salt

Jump to Recipe Print Recipe

If you’re extra like guac, then these keto and gluten free chips are for you! They’re super easy to make and 4 chips is around 1 net carb, leaving you more room for all the salsa and queso too!

In college I lived off of chips and salsa (I may be a millennial and wanted the guac but your girl was on a budget OK).

These days and a decade of PCOS symptoms later, means I can’t exactly plow through a bag of tortilla chips like I used to.

But, I can still have my salsa and eat the guac too on a keto and lower carb diet.

I made this popular Keto Tortilla recipe over a year ago and it is one of the most viewed recipes on my site. I love that these have the texture of a corn tortilla, are just over 1 net carb each, and actually bend (but don’t break)!

What I discovered is that they not only make incredible “corn style” tortillas, but also bake up into a nice crispy chip dipper too.

Find the full recipe below to learn how to make homemade keto tortilla chips for your next fiesta!

“School” Supplies:

Food Processor
Tortilla Press (literally a life saver) or a Rolling Pin
Parchment Paper or Plastic Bag
Frying Pan
Pizza Wheel
Baking Sheet

“Class” Notes:

To make the keto tortilla chips, you obviously need to start by making the Keto Tortillas. They’re super fast to make (the dough mixes up in under 5 minutes in a food processor).

I have found you can roll them by hand but one of my Instagram followers shared this tortilla press with me and it literally cranks these tortillas out in 10 minutes total. It’s amazing and makes you want to just makes these all the time!

If you don’t have a press, roll them out between two sheets of parchment paper and then fry em up per the instructions.

Get all the step by step instructions in more detail over on the Keto Tortilla Recipe page.

Once they are cooked, I prefer to lightly brush the front and bake of the tortilla in a small amount of avocado oil and some sea salt.

Use a pizza wheel to cut into four triangles (sometimes I’ll do six or even eight too).

Place them on a parchment paper covered baking sheet and bake at 400 F for four minutes per side. They crisp up nicely and get slightly brown. Serve with my favorite guacamole recipe or this incredible queso fundido dip for a fun appetizer that everyone will love.

Store the extras in a container or plastic bag. But, let’s be real… you probably won’t have extras!

Bon Appeteach,

-L