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Delicious homemade keto tortilla chips served with dip

Keto Tortilla Chips

These Keto Tortilla Chips are a simple, low-carb snack made with almond flour and cheddar cheese, perfect for satisfying cravings without the carbs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Keto, Low-Carb
Calories: 200
Ingredients Method Notes

Ingredients
  

Essentials
  • 1 cup almond flour Low-carb, nutrient-dense base.
  • 1 cup shredded sharp cheddar cheese Provides protein and calcium.
  • 1 large egg Binds the dough and boosts protein.
  • 1 teaspoon garlic powder Adds savory depth.
  • 1 teaspoon paprika Adds color and mild smokiness.
  • ½ teaspoon salt Balances flavors.
Optional Add-ons
  • ¼–½ teaspoon onion powder For added savory complexity.
  • a pinch chili powder or cayenne For heat, adjust to taste.
  • 1–2 tablespoons flaxseed meal Adds fiber and omega-3s.
  • to taste freshly cracked black pepper For subtle bite.
  • to taste finishing salt For a crunchy finish.
  • up to 1 cup Parmesan or a mix of cheeses For extra savory depth.

Method
 

Preheat and Prepare
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
  1. In a medium bowl, stir together almond flour, cheddar cheese, garlic powder, paprika, and salt.
Add the Egg and Form Dough
  1. Crack the egg into the mixture and stir until the dough is cohesive.
Roll the Dough
  1. Place the dough between two sheets of parchment paper and roll out to about 1/8 inch thickness.
Cut into Shapes
  1. Cut into triangles or desired shapes and transfer to the prepared baking sheet.
Bake Until Crispy
  1. Bake for 12–15 minutes or until golden brown and crispy.

Notes

Store chips in an airtight container for up to 3 days at room temperature. They can be frozen for up to a month.