Low Carb & Keto Tortilla Chips

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

Course Bread, Entree

Cuisine American, Mexican

Keyword dairy free, gluten free, grain free, keto, low carb

Prep Time 15

Cook Time 30

Total Time 45

Servings tortillas

Calories 89kcal

Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
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.
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).
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.
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!).
Cut tortillas into 8 triangles and set aside.

Preheat oven to 350°F/180°C.
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.
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.

Preheat oven to 350°F/180°C.
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.
If adding a topping, you'll need to brush them with olive oil (or oil of choice), in order for it to stick.

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.

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