Crispy Low Carb Keto Tortilla Chips (Air Fryer or Oven, Dairy Free)
These taco keto tortilla chips are easy to make at home, can be made nut free, and in your oven or air fryer! These keto tortilla chips are dairy free, gluten free and super crispy! They are the perfect party snack with any dip or salsa! Just 4 total grams or 2 g net carbs per serving!
Homemade Low Carb 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 my almond flour tortillas recipe as the base, then spiced with a homemade taco seasoning with no added preservatives or sweeteners!
You can make these low-carb tortilla chips in the air fryer or your oven. For the ultimate crispy chips, 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.
Carbs in Regular Tortilla Chips
Traditional tortilla chips are made with corn flour and/or wheat flour and are very high carbs. One serving which is about 1 ounce or 28 grams, about 10 chips has 19 grams of total carbs.
Carbs in Potato Chips
One ounce of potato chips have about 15 grams of total carbs per serving. But often the unhealthy oils used like soybean oil or canola oil make these a terrible choice as they are highly processed and refined and are highly inflammatory in the body.
Fat head dough also makes great crunchy chips but since it combines mozzarella cheese or cheddar cheese with coconut flour like in my keto cheez-its, those with food allergies aren’t able to enjoy them.
Our homemade keto chips have just 4 total carbs and 2 net carbs per serving.
The full recipe card is below at the bottom of this blog post.
Favorite Dips to Serve with Homemade Low Carb Tortilla Chips
These Keto Taco Tortilla Chips are great for dipping into a delicious low-carb dip like:
Keto Low Carb Soups with Keto Tortillas
They also make a great side with a good soup like:
- Easy Keto Taco Soup
- Crock Pot Low Carb Cabbage Roll Soup
- Turn into keto nachos by adding cooked ground beef and your favorite taco toppings like sour cream, salsa, lettuce, cheese and a squirt of lime juice!
How to Make Homemade Keto Tortilla Chips
You will be making two easy keto 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 the simple ingredients together in a small bowl.
Keto Tortilla Chip Ingredients
- Almond flour
- Psyllium husks
- Baking powder
- Xanthan gum
- Salt
- Large Eggs, room temperature
- Egg white
- Coconut oil
- Water
Keto Tortilla Chip Instructions
The first step is to 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. It will be a thick dough.
Place in the fridge to rest for 15 minutes then shape into a ball with your hands.
Cut the ball of dough into 2 pieces. You need two sheets of parchment paper. Place 1 dough ball onto a piece 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 with a pizza cutter. 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 parchment-lined baking sheet with space around each one so they don’t overlap. Bake for 7- 10 minutes or until golden brown.
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 little bit of olive oil cooking spray 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 to a nice crunchy texture. Note: you will need to do this in batches to cook all the tortillas.
Can I make these crunchy tortilla chips 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!
How to Store Easy Keto Tortilla Chips Recipe
Place any leftover keto tortilla chips in an airtight container for up to 4 days or freeze for up to 2 months. Reheat in oven or air fryer for just a few minutes.
More Great Snacks for your Keto Diet
Paleo Keto Crackers
Chip Free Nachos
3 Ingredient Peanut Butter Fudge
Salt and Vinegar Zucchini Chips
KETO TACO TORTILLA CHIPS (AIR FRYER & OVEN)
Low Carb Keto Taco Tortilla Chips
Ingredients
Taco Seasoning
- 1/3 teaspoon chili powder
- 1/3 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- 3/4 teaspoon cumin
- 3/4 teaspoon smoked paprika
Tortilla Base
- 1 cup almond flour (or 100g)
- 2 tablespoons psyllium husk powder (or 15g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 2/3 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
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Can I fry these in coconut or avocado oil to crisp? Thank you
Sure!
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?