Keto Gluten-free Low Carb Tortilla Chips Recipes
Tortilla chips are a favorite Mexican treat, and many people love to have them after a hectic day. The tortilla is usually served with guacamole, and what a delightful bowl of sweetness they are! But there is a catch. Tortilla chips served in Mexican restaurants are usually high carb, and this is something that’s anathema to our diet goals. But if you are up for it, here are some crispy, rich, low-carb tortilla chips you might want to try at home. It’s easy to make them with the common ingredients lying in your pantry.
These tortilla chips are made from almond flour which gives them a nutty flavor. They have an extra crispy texture and are no different from the Mexican tortilla chips as the same seasoning is used. They can last up to a week, but I doubt your hands will be able to leave them for that long. You can reduce the carbs by using cauliflower instead of potatoes, but remember to drain and squeeze out the water in the cauliflower.
Making Keto Gluten-free Low Carb Tortilla Chips
Prep time: 10 minutes
Cook time: 10 minutes
Total cook time: 20 minutes
- Almond flour – 2 cups
- Mozzarella cheese (shredded) – 1/2 cup
- 1 large egg (beaten)
- Garlic powder – 1/2 tablespoon
- Chili powder – 1/2 tablespoon
- Cumin – 1/2 tablespoon
- Sea salt – 1/4 teaspoon
- Paprika – 1/4 teaspoon
- Preheat oven to 350 degrees. Use parchment paper to line a baking sheet.
- Pour the almond flour and spices into a large bowl and mix.
- Add the egg to the bowl and mix thoroughly with a hand mixer until you get a crumbly dough.
- Pour the mozzarella cheese into a small bowl and microwave to melt until you can stir it easily. You can also melt it on the stove using a double broiler. Pour the melted mozzarella into the dough mixture and squeeze/knead with your hands to get an adequately incorporated mixture. In case you can’t get the mozzarella thoroughly incorporated into the mix, you may melt it for about 15-20 seconds, then try to squeeze it into the mix.
- Between two large pieces of parchment papers, place the dough. Roll out a thin part of the dough of about 1/16″ thickness using a rolling pin.
- Cut the dough into triangles, then place on the baking sheet you lined with parchment paper in the beginning. Place in oven to bake for 8-12 minutes until it turns firm and golden. You might find some sizzling oil on top of the chips, use a paper towel to pat dry. They will become crispy as they cool.
Amount per Serving
- Calories: 220
- Calories from Fat: 162
- Total Fat (percentage of DV): 18g 28%
- Total Carbohydrates (percentage of DV): 8g 3%
- Dietary Fiber (percentage of DV): 4g 16%
- Sugars: 1g
- Protein 10g (percentage of DV): 20%
- Vitamin A (percentage of DV): 4%
- Vitamin C (percentage of DV): 0.4%
- Calcium (percentage of DV): 13%
- Iron (percentage of DV): 9%
These tortilla chips are easy to make, low-carb and pack a punch. Whether as a snack or dessert, you will find them leaving the bowl as fast as your family can lay hands on them. Try it today, and you will see the difference between the Mexican versions and your home-made tortillas.