Suuuper Crispy & Puffed Tortilla Chips 🌶️ gluten free & keto


    • Paola says:

      Hi Soraya! They do indeed cook, but never crisp up… it seems that the coconut and almond flour simply soak it up rather than crunch up. So you need to subsequently dry them out in the oven for a few.

      I’m unsure about the air frying. I am certain they would cook, but I cannot tell you if they will puff.

      In my experience, it’s the immediate high heat of the oil which makes them puff almost instantaneously…. which is why in the oven they puff up somewhat (but more unevenly).

      Hope this helps! xo Paola

  1. Mary Anne Guevara says:

    Your tortillas are already a staple in our home! I had also already been making chips for guac with them, but cooking them first and then cutting them up and lightly toasting them. It was hard to keep them from over browning, as you mentioned… but still tasty so tbh no one cared!

    I decided to give them a go raw in the oven yesterday and WOW! I went ahead and brushed them with some olive oil at the start and sprinkled some pink salt. Almost all of them puffed up, though maybe not as even as yours which were fried! But they were AWESOME! Took about 15 minutes to get them all nice and golden and the whole family loved them!

    • Mary Anne Guevara says:

      I forgot to ask: I want to give frying them a go but I don’t want to use lard as I cannot find it organic… do you think something like coconut oil would work? Thank you! Mary Anne

      • Paola says:

        Hi Mary Anne! So glad you’re enjoying the tortillas!

        If you’re good with the taste of coconut oil then go for it! They really only need a small amount of oil to puff up, so any vegetable oil will do (expect olive oil, which you really should never use for frying).

        xo! Paola

      • Toni says:

        Use refined coconut oil if you want the oil to be flavorless!! That’s what I use so everything doesn’t taste like coconut! Works perfectly!
        I’m really looking forward to making these… hopefully tomorrow…

    • Paola says:

      Hi Tami! We found that this depends a bit on your climate and how well you store them? In an airtight container and a normal climate you’ll be good!

      But we whipped them up by the seaside just last week and had to pop them back in the oven the next day for a quick dry out.

  2. Angella says:

    Cant get then to puff up. Rolled out different thicknesses even paper thin and they didnt puff either. Any chance you could do a video making them. Any other suggestions.

    • Paola says:

      Hi Angella! Well that’s definitely not good! Can I ask what brand of xanthan gum you’re using? What oil are you using for and is it VERY hot? I cannot think of what else would be causing them not to puff…

      I’m working on a video and have already shot the part where they’re put in the oil and puff up. Ff you shoot me an email to I can gladly send you that part so you see more or less how it goes.

      Otherwise the full video won’t be ready for a few more weeks (we’re doing a composite with another recipe). xo! Paola

  3. Jessica says:

    So I’m in love with these tortilla chips! We have made them twice this week alone! Ours never puffed up but they still tasted amazing and were really crunchy. But as I was making them the last time, I couldn’t help but notice how sturdy and wonton wrapper like the dough is once flattened. Do you think I could use them as a wonton wrapper to make some homemade keto wonton soup? Or even pan fried/steamed wontons? I think either way I’m going to try it tonight – I just didn’t know if you had any suggestions. Thank you!

  4. Heather says:

    Rolled thin, 8 tortillas per batch, followed exactly, baked and didn’t even puff in the slightest. Taste is off too. :(. Not sure what went wrong.

    • Paola says:

      Hi Heather! For them to puff up completely you must fry them first! The picture below the cooking section is what they look like baked (uneven puffing).

      Now, I’m not in the kitchen with you so I cannot tell you what went wrong but here are a few pointers:
      – the flours vary A LOT brand by brand, also taste wise. Also how you store them can have an effect as well as almond and coconut can soak up moisture.
      – the surface on your tray. Metallic with parchment works best as it conducts heat (baking mats would prevent puffing here)
      – too much liquid? if your dough is too soft you are probably adding too much liquid (now this can come from very large eggs or even cup measuring…).
      – for consistent results I always suggest the scale.

      Hope this helps! xo Paola

  5. EpicuriousByNature says:

    So I made the tortilla’s for the first time Saturday night and was very pleased!! I kept 3 of my dough balls wrapped up in the fridge to make chips another night… that night was tonight and I’m so happy. I made a version on your chili on Saturday… it was mostly your recipe but I had to change up a few spices based on what I had and keeping the heat at the right temp for my husbands tastebuds. I give you the accolades because the chili is awesome!!
    Anywho… I digress… I used the chili inside lettuce tacos! Gnoms!! Since I had 4 perfectly ripe avocados on the counters I made a batch of guacamole and decided to roll out the 3 balls of dough I had left! They were great! I didn’t use the spice recipes you have listed (YET) but used some pink salt and garlic powder. They were tasty and I’ll be making them again in the near future!!

    Thanks again… another successful recipe!

  6. dianars says:

    These have become a staple for us! They puff up so nicely and end up nice and crisp. We’ve used a bunch of oils here, and lard is very nice but since we cannot get hold of it always we’ve been using refined coconut oil as of late and it also works great. Particularly yummy also with your spicy topping 🙂

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