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Easy Keto Tortilla Chips Recipe (Crunchy & Low Carb)

Easy Keto Tortilla Chips Recipe (Crunchy & Low Carb)

Thin almond-flour tortilla chips baked with egg, olive oil, and sea salt until golden and crisp. This simple recipe makes about 30–40 small chips, or 4 servings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups Finely blanched almond flour
  • 1/2 teaspoon Fine sea salt
  • 1 Large egg
  • 1 tablespoon Olive oil
Optional Seasoning
  • 1/4-1/2 teaspoon Garlic powder
  • 1/4 teaspoon Paprika
  • To taste Additional salt

Method
 

Step-by-Step
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix the almond flour and fine sea salt in a bowl. Add the egg and olive oil, then stir and knead until a smooth, uniform dough forms.
  3. Place the dough between two sheets of parchment paper and roll it approximately 1/16 inch thick. Remove the top parchment and cut the dough into triangles with a pizza cutter or sharp knife.
  4. Transfer the parchment and cut chips to the baking sheet, separating the pieces slightly. Bake for 10–12 minutes, until the edges are golden brown and the chips feel firm.
  5. Cool the chips completely before serving. They become noticeably crisper as they cool.

Notes

Roll the dough as thinly and evenly as possible because thick areas may remain soft. Watch closely near the end of baking because thin edges can brown quickly. If the dough feels sticky, chill it briefly before rolling.