These crispy keto taco tortilla chips are easy to make at home, can be made nut free, and in your oven or air fryer! They are the perfect party snack with any dip or salsa!
HOMEMADE TORTILLA CHIPS
If you love all things taco flavored, these super easy Low Carb Keto Taco Tortilla Chips are one for your must-make list. They use almond flour tortilla as a base, then spiced with a homemade taco seasoning with no added preservatives or sweeteners!
You can make these tortilla chips in the air fryer or your oven. For the ultimate in crispness, the air fryer method wins. Baking these tortilla chips in the oven are just as delicious, just a touch softer, more like a crisp cracker.
KETO DIPS TO SERVE WITH KETO TORTILLAS
These Keto Taco Tortilla Chips are great for dipping into a delicious low-carb dip like:
KETO LOW CARB SOUPS WITH TORTILLAS
They also make a great side with a good soup like:
HOW TO MAKE KETO TACO TORTILLA CHIPS
You will be making two recipes for these tortilla chips. For the first recipe, you will need some dry spices to make the taco seasoning.
Taco Seasoning Ingredients
- Chili powder
- Onion powder
- Garlic powder
- Oregano
- Cumin
- Smoked paprika
Taco Seasoning Instructions
Prepare the taco seasoning by whisking all the ingredients together in a small bowl.
Keto Tortilla Chip Ingredients
- Almond flour
- Psyllium husk
- Baking powder
- Xanthan gum
- Salt
- Egg
- Egg white
- Coconut oil
- Water
Keto Tortilla Chip Instructions
Preheat oven to 355F / 180C / 160 fan.
Place the dry ingredients (almond flour, psyllium husk powder, baking powder, xanthan gum, salt and taco seasoning) into a mixing bowl and stir to combine.
Add in the wet ingredients (eggs, oil and water) and mix well.
Place in the fridge to rest for 15 minutes then shape into a ball with your hands.
Cut ball into 2 pieces. Place 1 ball between 2 sheets of parchment paper and flatten with your hands. Then, roll thinly using a rolling pin to about the thickness of a coin. (The thinner you roll the crispier they will be, but not so thin that they burn.)
Remove the top sheet of parchment paper. Cut into triangles. Gather up any dough ends from ball one and include in ball two. Cut remaining dough into triangles. You should have 60 triangles in all.
OVEN DIRECTIONS
Place triangles on a baking sheet with space around each one so they don’t overlap. Bake for 7- 10 minutes or until golden.
Keep an eye on them as cooking times will vary depending on how thin you roll them. Remove from the oven and allow to cool to firm up.
AIR FRYER DIRECTIONS
Spray chips with a fine spray of olive oil on both sides. Preheat your air fryer if your model requires it. Lay the tortilla chips in a single layer so they don’t touch each other or overlap.
Cook at 335F or 168C for 4 minutes. Allow chips to cool and they will crisp up. Note: you will need to do this in batches to cook all the tortillas.
CAN I MAKE THESE NUT FREE?
You can make these almond flour keto taco tortilla chips nut free if you or your family have tree nut allergies. Simply swap the almond flour for sunflower seed flour in the same amount and you will have perfectly crispy, keto nut free taco tortilla chips!
KETO TACO TORTILLA CHIPS (AIR FRYER & OVEN)
Low Carb Keto Taco Tortilla Chips
Ingredients
Taco Seasoning
- ⅓ teaspoon chili powder
- ⅓ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ¾ teaspoon cumin
- ¾ teaspoon smoked paprika
Tortilla Base
- 1 cup almond flour (or 100g)
- 2 tablespoons psyllium husk powder (or 15g)
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ⅔ teaspoon salt
- 1 large egg
- 1 egg white
- 1 tablespoon coconut oil (or olive oil)
- 2 tablespoons water
Instructions
- Preheat oven to 355F / 180C / 160 fan.
- Prepare the taco seasoning by whisking all the ingredients together in a small bowl.
- Place the dry ingredients (almond flour, psyllium husk powder, baking powder, xanthan gum, salt and taco seasoning) into a mixing bowl and stir to combine.
- Add in the wet ingredients (eggs, oil and water) and mix well.
- Place in the fridge to rest for 15 minutes then shape into a ball with your hands.
- Cut ball into 2 pieces. Place 1 ball between 2 sheets of parchment paper and flatten with your hands. Then, roll thinly using a rolling pin to about the thickness of a coin.
- Remove the top sheet of parchment Cut into triangles. Gather up any dough ends from ball one and include in ball two. Cut remaining dough into triangles. You should have 60 triangles in all.
Oven Method
- Place triangles on a baking sheet with space around each one so they don’t overlap. Bake for 7- 10 minutes or until golden. Keep an eye on them as cooking times will vary depending on how thin you roll them. Remove from the oven and allow to cool to firm up.
Air Fryer Method
- Spray chips with a fine spray of olive oil on both sides. Preheat your air fryer if your model requires it. Lay the tortilla chips in a single layer so they don’t touch each other. Cook at 335F or 168C for 4 minutes. Allow chips to cool to crisp up. Note: you will need to do this in batches to cook all the tortillas.
Storage
- Tupperware for 4 days or freezer for 2 .months
My son has a tree nut allergy and a sesame seed allergy. Any other alternatives for the flours? (Luckily he can just eat straight tortilla chips if the answer is no!)
Shared that right above the last picture, maybe you missed it if you jumped ahead to the recipe?