Home » entrees » Legit (Extra Crisp!) Tortilla Chips 🌶️ gluten free & keto

Legit (Extra Crisp!) Tortilla Chips 🌶️ gluten free & keto

We took our famous low carb tortillas and whipped up the ultimate keto tortilla chips! Expect deliciously crisp results in every bite.

Keto tortilla chips
Grain Free & Keto Tortilla Chips

Keto Tortilla Chips

Super Crisp & Puffed!

If you’ve tried our grain free keto tortillas, you already know they’ll taste great. If you haven’t, what are you waiting for?!

So whether you fry them up or opt for a quick bake, you’ve got a crispy (and totally addictive!) delight in your foreseeable future. You really cannot eat just one.

And at 2g net carbs per 30g serving (i.e. one tortilla = 8 chips), you really don’t have to.

So whether you’re missing on something to munch on during game night or want something else for your guacamole other than pork rinds, these are a safe bet.

Gluten Free & Keto Tortilla Chips 🌶️ 3 Ways
Gluten Free & Keto Tortilla Chips 🌶️ 3 Ways #keto #ketochips #lowcarbchips #ketotortilla

The Toppings

You can either do a simple sea salt topping or go for a sorta ‘Dorito’ dust.

Just note that, just like in our keto ‘cheetos’, the key ingredient to get that addictive cheese flavor and texture from commercial chips is  nutritional yeast. With absolutely no artificial flavorings and colorings!

Fun fact: nutritional yeast is a powerful source of vitamins, particularly rich in vitamin B12, as well as being a complete protein.

The Cooking

Given that coconut flour browns ridiculously fast, you want to start  with raw dough rather than a cooked tortilla for these keto chips. Particularly if you want them to puff up.

My preferred method of cooking these guys is some good old frying in lard. You see, the most magical thing happens a couple seconds after they hit the oil: they puff up completely!!

I cannot say I anticipated this. In fact, you might even call it a wonderful surprise! But it’s not really that surprising given that the tortillas puff up themselves, and the chips also puff up somewhat when baked. But the effect when fried is truly wonderful!

Just one caveat: the coconut and almond flours do not crisp up when fried…! So you need to fry them up quickly until lightly golden, and then do a quick bake to dry them up.

Or you can always just bake them directly. They will puff up somewhat, and still taste incredibly good (particularly plain with guacamole). See picture below of what they look like baked, rather than fried and baked.

But if you’re into chips, I cannot recommend enough that you do fry them up, dry them out and lather them up with a topping (particularly the spicy one). They’re really quite something.

Gluten Free & Keto Tortilla Chips 🌶️ 3 Ways
Gluten Free & Keto Tortilla Chips 🌶️ 3 Ways #keto #ketochips #lowcarbchips #ketotortilla

The Flours

I like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum and baking powder, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, I always favor Anthony’s (most natural taste and less gritty texture by a mile!).

No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.

Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like and it’s also what gives cream cheese it’s distinctive texture. It’s also the most common gluten-replacer in gluten free baking, and it’s derived through a fermentation process using the strain of bacteria Xanthomonas campestris. So now you know where it’s name comes from.

Gluten Free & Keto Tortilla Chips 🌶️ 3 Ways
Gluten Free & Keto Tortilla Chips 🌶️ 3 Ways #keto #ketochips #lowcarbchips #ketotortilla
Freshly baked low carb & keto tortilla chips
Grain Free & Keto Tortilla Chips

Oh and ahem, they make the ultimate keto nachos!!

Low carb & keto nachos with grain free tortilla chips
Low Carb & Keto Nachos
Keto tortilla chips

Low Carb & Keto Tortilla Chips

Course: Bread, Entree
Cuisine: American, Mexican
Keyword: dairy free, gluten free, grain free, keto, low carb
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 tortillas
Calories: 89 kcal

We took our famous low carb tortillas and whipped up the ultimate keto tortilla chips! Expect deliciously crisp results in every bite.



For the tortilla dough

For cooking

For the 'Dorito' dust (optional)


For the tortilla dough

  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. 

  2. Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.

  3. Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to two days in the fridge). 

  4. Break the dough into eight 1” to 1 1/2” balls. Roll out between two sheets of parchment or waxed paper using a tortilla press (suggested) or with a rolling pin. For your reference, each tortilla should weigh 26g uncooked. 

  5. UPDATE: Based on a reader's feedback, we now know that your chips won't puff up unless the tortillas are THIN enough! So you absolutely must get 8 5-inch tortillas out of one batch (26g/tortilla). If using a tortilla press, keep pressing down and rotating the tortilla around to get even thickness. They are a bit harder than regular tortillas, so they might take anywhere from 3-6 tries (depending on how much muscle you've got!). 

  6. Cut tortillas into 8 triangles and set aside. 

If frying

  1. Preheat oven to 350°F/180°C.

  2. Heat up a pot or frying pan over medium/high heat and add lard or frying oil of choice (a couple centimeters or so will do). Once hot, drop the triangles in batches of 3 to 5 at a time. Cook for just 3 to 5 seconds until just puffed, and flip them over immediately. Cook for just 3 to 5 more seconds and transfer to a paper towel lined plate. You want to keep your puffed chips as white as possible, as they'll continue to brown when baked. 

  3. Transfer puffed tortilla chips to a baking tray (with a fitted rack or lined with parchment paper), and bake for 12 to 15 minutes until golden (flipping them over half way through). The tortilla chips will continue to crisp up while cooling.

If baking

  1. Preheat oven to 350°F/180°C. 

  2. Place uncooked tortilla dough triangles in a parchment lined baking tray. Bake for 13-15 minutes, flipping half way through, until golden brown and hardened. The tortilla chips will continue to crisp up while cooling.

  3. If adding a topping, you'll need to brush them with olive oil (or oil of choice), in order for it to stick. 

For the 'Dorito' dust (optional)

  1. Mix all ingredients in a ziplock bag, or run them through a high speed blender to fully mix and finely grind. Once your tortilla chips are done cooking, add them into the ziplock bag with the spices and mix until thoroughly coated. Allow them to cool completely, so they crisp up fully.  

Recipe Notes

Please note that I estimated nutrition facts for a 30g fried serving (i.e. one tortilla = 8 chips). Uncooked, the dough should weigh 26g. 

Nutrition Facts
Low Carb & Keto Tortilla Chips
Amount Per Serving
Calories 89 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 20mg7%
Sodium 51mg2%
Potassium 58mg2%
Carbohydrates 4g1%
Fiber 2g8%
Protein 3g6%
Vitamin A 30IU1%
Calcium 50mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Mel says:

    I have made these a few times and I have never gotten them to puff. Not sure what I’m doing wrong, I’ve followed all the directions. The first few times I made them, I fried them then baked. Tonight I tried the air fryer and they came out exactly the same as if I had fried then baked – fantastic – just not puffed. Any suggestions?

  2. John says:

    My first thought was “pizza cutter” but any sharp knife should be fine. Ideally put the tortilla on a piece of parchment (eg what you used to flatten out the tortillas in the first place) and then on a cutting board or counter.

  3. Lynne Gorski says:

    I made these but subbed golden flax meal for 1/4 of the almond flour. It gave the chips a “corn chip” like texture and lame out looking like a naked Dorito chip. They crisped up nicely (I fried then baked) and were light, yet sturdy enough to hold all the toppings with out breaking. I rolled them into super thin rectangles, cut the rectangle into wide strips, then divided the strips into triangles for a more uniform chip size. I stored them in an airtight container and they retained their crispness. I will definitely make these again and again.

  4. Heather Cameron says:

    Looking forward to making and eating these as they sound great, but how much is a serving size? Is it 8 or 10 chips?


    • Trina Barclay says:

      I’ve made these with flax egg (1 tbsp ground flax, 3 tbsp water), turned out fantastic! I’ve also used aquafaba (canned chickpea water – 3 tbsp=1 egg).

  5. Bianca says:

    Funny my dough was enough for only 7 26g parts and it was hard do deal with it. The first tortillas came out ok, but the last 4 were impossible to deal with, they seemed too dry. Also, the dough was not allowing me to press it properly.
    They ended up more like “biscuits”.
    BUTTTTT they were delicious, and I was missing something to dip on stuff haah

    • Paola van der Hulst says:

      Hi Bianca! Keep the dough covered with plastic wrap or a towel so it doesn’t dry out (depending on your climate that can happen, just like with regular masa or pasta dough) xo!

  6. Tiffany Sturgeon says:

    I’m wondering how these would work if I took the tortillas and placed them over an upside down small bowl in the oven. Thinking it would make a great bowl for taco salad! I have not tried the recipe yet. What are your thoughts on this?

  7. EpicuriousByNature says:

    I’m no stranger to this recipe and have made sooooo many different flavors!! Fantastic recipe! Along with sending accolades, I wanted to mention that I decided to try out my air fryer and see if it worked and it did so marvelously yesterday. I only did 6-8 chips because it was at the end of frying them that I decided to give it a try… the partially puffed up and were crispy, all in one step. Granted, you can’t get too many in a single layer of the air fryer, but I’ll definitely do it again. I didn’t spray with oil, just salted the raw dough and cooked! Awesome!

    • LuLu says:

      I’d love to know what temperature(s) you used in your air fryer. I thought of starting them on high 400° until they puff up then turning it down to the temperature used in the recipe. Thanks

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