Keto Tortilla Chips (Ultra Crispy & Only 2 Ingredients)

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If you’re living the low-carb life but still crave something crunchy and salty, these Keto Tortilla Chips (Ultra Crispy & Only 2 Ingredients) are about to change everything.

No complicated dough. No long ingredient list. No weird additives.

Just two simple ingredients that transform into golden, crispy, scoopable chips perfect for dipping into guacamole, salsa, queso, or even enjoying plain with a sprinkle of salt.

They’re crunchy, satisfying, and shockingly easy.

Let’s make them.

Why You’ll Love These Keto Tortilla Chips

This recipe is:

  • Only 2 ingredients
  • Naturally gluten-free
  • Low carb and keto-friendly
  • Ready in under 20 minutes
  • Perfect for dipping
  • Budget-friendly
  • Way crispier than most store-bought low carb options

And the best part? They actually crunch.

Ingredients

  • 1 ½ cups shredded mozzarella cheese
  • ¾ cup almond flour

That’s it. No eggs. No complicated binders.

Why These 2 Ingredients Work

Mozzarella Cheese

Melted mozzarella creates structure and crispiness once baked. It forms the base of the chip and gives that satisfying snap when cooled.

Almond Flour

Adds stability and helps absorb moisture, preventing soggy chips. It also keeps this low carb tortilla chips recipe grain-free.

Together, they create a pliable dough that bakes into ultra crispy keto chips.

Step-by-Step Instructions

Step 1: Preheat

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Melt the Cheese

Place shredded mozzarella in a microwave-safe bowl. Microwave in 30-second intervals until fully melted and smooth.

Step 3: Mix the Dough

Immediately stir in almond flour. Mix until a dough forms. It may look sticky at first — keep mixing until smooth.

Step 4: Roll It Out

Place dough between two sheets of parchment paper. Roll into a thin circle (about 1/8 inch thick). Thinness is key for crispy chips.

Step 5: Slice

Remove top parchment sheet and use a knife or pizza cutter to slice into triangles.

Step 6: Bake

Bake for 8–12 minutes or until golden brown with lightly darker edges.

Step 7: Cool Completely

Let chips cool on the tray. They will crisp up as they cool.

Break apart and enjoy.

Keto Tortilla Chips

Ultra crispy keto tortilla chips made with only two ingredients. Perfect for dipping and low carb snacking.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 210

Ingredients
  

Base
  • 1.5 cups shredded mozzarella cheese
  • 0.75 cup almond flour

Equipment

  • Mixing bowl
  • Microwave
  • Rolling Pin
  • Baking sheet

Method
 

  1. Melt mozzarella cheese until smooth.
  2. Stir in almond flour to form dough.
  3. Roll thin between parchment sheets.
  4. Slice into triangles.
  5. Bake at 375°F for 8–12 minutes until golden.
  6. Cool completely before serving.

Notes

Roll thin for maximum crispiness.

Pro Tips for Ultra Crispy Keto Chips

Roll Thin

The thinner the dough, the crispier the chip.

Watch the Edges

Edges brown faster. Remove when golden to avoid burning.

Cool Fully

They continue crisping as they cool. Don’t judge texture straight out of the oven.

Even Thickness

Try to keep the dough evenly rolled so chips bake uniformly.

Flavor Variations

These homemade keto snacks are incredibly versatile.

Nacho Style

Add ½ teaspoon paprika and ¼ teaspoon garlic powder to the dough.

Spicy Version

Mix in a pinch of cayenne or chili powder.

Everything Bagel Chips

Sprinkle everything seasoning on top before baking.

Cheddar Swap

Replace half the mozzarella with cheddar for stronger flavor.

Nutrition Benefits

These keto tortilla chips are:

  • Low in carbs
  • High in healthy fats
  • Gluten-free
  • Grain-free
  • No preservatives

Perfect for keto, low-carb, and gluten-free lifestyles.

Storage Instructions

  • Store in an airtight container at room temperature for up to 3 days.
  • For maximum crunch, reheat briefly in the oven at 350°F for 3–4 minutes.

Avoid refrigeration — it can soften them.

Serving Ideas

Pair your ultra crispy keto chips with:

  • Guacamole
  • Fresh salsa
  • Queso dip
  • Spinach artichoke dip
  • Buffalo chicken dip
  • Taco bowls (crushed as topping)

They’re sturdy enough to scoop without snapping — which is a big win in the low-carb world.

Common Questions

Can I use coconut flour instead?

No. Coconut flour absorbs too much moisture and changes texture.

Why are my chips soft?

They were likely rolled too thick or didn’t cool fully.

Can I air fry them?

Yes — cook at 350°F for about 5–7 minutes, watching closely.

Can I double the recipe?

Absolutely. Just bake in batches.

Why Make Homemade Keto Tortilla Chips?

Store-bought low carb tortilla chips can be:

  • Expensive
  • Filled with additives
  • Not actually very crispy

Making them at home ensures:

  • Better texture
  • Cleaner ingredients
  • Lower cost
  • Customizable flavor

And honestly, there’s something satisfying about turning two simple ingredients into a crunchy snack.

Final Thoughts

These Keto Tortilla Chips (Ultra Crispy & Only 2 Ingredients) prove that low-carb eating doesn’t mean giving up crunch.

They’re simple, satisfying, and dangerously snackable.

Once you try them fresh from your own oven, you might never go back to store-bought chips again.

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