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4 from 3 votes

Low Carb Keto Taco Tortilla Chips

Prep Time 15 minutes
Cook Time 10 minutes
Servings 12
Calories 76kcal
Author Jo Harding


Taco Seasoning

Tortilla Base


  • 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.


  • Tupperware for 4 days or freezer for 2 .months


Serving Size= 5 Chips
Net Carbs 2g


Serving: 5chips | Calories: 76kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 140mg | Potassium: 31mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg