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Corn-Free Tortilla Chips (Low Carb)

4.82 from 37 votes
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These Corn-Free Tortillas Chips are crunchy almond flour tortilla chips flavored with anti-inflammatory spices, turmeric, and garlic.

They are perfectly healthy nachos chips to dip into this keto guacamole.

Plus, the recipe is keto, vegan, gluten-free, grain-free, and paleo, so you can share them at your next party with everyone.

What Are Corn-Free Tortilla Chips?

Corn-free chips are similar to the classic corn tortilla chips but made with alternative grain-free flours.

These corn-free tortillas are perfect for people on a low-carb diet or if you dislike or are allergic to corn.

How To Make Corn-Free Chips

Store-bought corn-free tortilla chips are expensive and can be difficult to find in the supermarket.

That is why you should make your own corn-free tortillas chips at home!

I already shared with you my 4-ingredient almond flour tortillas chips recipe.


This is a different corn-free recipe version, made of a combo of healthy keto flours for an even more nourishing tortillas chips recipe.

  • Almond Flour – fine almond flour is always the best. An almond meal will work, but the color of the chips will be darker. Learn how to pick your grain-free flours.
  • Coconut Flour – make sure you are using fresh coconut flour with no lumps for precision.
  • Ground Flaxseed Meal 
  • Psyllium Husk – the whole husk is the best, don’t use Metamucil fiber supplement in this recipe. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
  • Water – make sure you use lukewarm tap water.
  • Olive oil or any seed or nut oil you like – almond oil, avocado oil, etc.
Keto nacho chips

Making Corn-Free Tortilla Batter

There are a few tricks to make those grain-free chips as golden as corn chips.

First, make sure you are using a golden flaxseed meal to enhance the golden color of your chips.

Then, watch the baking time closely.

If you overbake the chips, they will get brown. Finally, try a different source of husk, some brand turns food blue/purple.

Serving Tortillas

There are plenty of delicious dips to serve with those grain-free tortillas chips. The best low-carb dipping sauces are:

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Storage Instructions

You can store these corn-free tortillas for up to 2 weeks in the pantry, in a glass mason jar, or in an airtight container.

They will soften with time like store-bought chips. Simply pop them in a hot oven at 300°F (150°C) for a few minutes to give their crispiness back!

More Low-Carb Tortilla Recipes

If you’ve enjoyed these corn-free tortillas, you’ll love these:

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keto nacho

Corn-Free Tortillas Chips

1.7gNet Carbs
These Corn-Free Tortillas Chips are corn-like grain-free tortillas with healthy anti-inflammatory spices.
Prep: 15 minutes
Cook: 8 minutes
Total: 23 minutes
Yield: 48 chips
Serving Size: 1 serving (4 chips)
4.82 from 37 votes


Dry ingredients

Liquid ingredients

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat the oven to 400°F (200°C).
  • In a large mixing bowl, add all the dry ingredients, and whisk to evenly combine the flours and flavors. If you like cheesy tortillas, go for 2 tablespoons grated parmesan (or nutritional yeast, if vegan).
  • Add olive oil and lukewarm water (about 100°F/40°C, think hot bath temperature). The warmth will activate the flaxseed meal fibers fast and get a consistent dough quickly.
  • Combine with your hands and knead the dough for about 1 minute or until it forms a dough ball. If too dry, it may happen if you use nutritional yeast, add an extra tablespoon of water to gather the dough together. Don't add more than 2 extra tablespoons of water.
  • Place the dough ball between two pieces of parchment paper. Note that you may have to slightly oil the parchment paper if yours tend to stick to food!
  • Press the dough to stick the top piece of parchment paper to the dough ball. Roll with a rolling pin until very thin. The thinner, the crispier the tortillas chips will be. Your dough should be thin as regular nachos chips to crisp. If too thick, they will be good, but they will be closer to a cracker consistency, and you will have to bake them longer to crisp – see the next step.
  • Peel off the top parchment paper sheet. Cut the dough into a large rectangle shape. Remove the outside dough from the rectangle and gather this extra dough into a ball to roll later and shape more tortillas. Cut triangle shapes inside the rectangle of dough – I highly recommend you watch my recipe video below for tips on cutting lovely triangle tortillas.
  • Slide the piece of parchment paper (with the tortillas you cut) onto a baking tray.
  • Bake for 6 minutes, check the color and stop baking as soon as you reach a golden brown color. For very thin chips, it took 6-9 minutes. For thicker chips, it could take up to 10-12 minutes. I recommend baking for 6 minutes, then checking every 1 minute to prevent the chips from burning. The ones on the sides always crisp faster, and that is normal. You can remove these first and keep baking the other chips. Note that the longer they bake, the darker the color.
  • Remove the tray from the oven and cool down for 10 minutes on the tray. Then, gently separate the tortillas from each other. If they are too soft for your liking, don't worry! You can easily fix that. Spread them on the tray to ensure they don't overlap and return the tray to the oven for 3-5 minutes or until all the tortillas chips are very crispy.
  • Sprinkle extra salt or paprika on top of the chips before serving.
  • Serve lukewarm or at room temperature with homemade avocado dip.
  • Repeat the rolling, cutting, and baking steps with leftover dough. You should be able to make about 48 tortillas chips with this recipe.


  • Store up to 2 weeks in the pantry, in a glass mason jar or airtight container. They will soften with time like store-bought chips. Simply pop them in a hot oven at 300°F (150°C) for a few minutes to give them back crispiness!


The nutrition panel is for 4 chips. A batch makes 48 chips.
How count carbs if you made fewer or more chips with the batch? Simply count how many chips you made in total. Split the whole batch into 4 equal size batches. One batch will contain 1.7 g net carbs.
Psyllium husk: Don’t use Metamucil fiber supplement in my recipes. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 serving (4 chips)
Yield: 48 chips


Serving: 1 serving (4 chips)Calories: 86 kcal (4%)Carbohydrates: 4.2 g (1%)Fiber: 2.5 g (10%)Net Carbs: 1.7 gProtein: 2.4 g (5%)Fat: 3.1 g (5%)Sugar: 0.8 g (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    22 Thoughts On Corn-Free Tortilla Chips (Low Carb)
  1. Very interested in trying these and wondering if could substitute the olive oil with melted coconut oil or any other oils eg avocado.

    • It will be a very different recipe and since I didn’t try that option I am not sure how much you will need I am sorry!

    • The recipe wont be keto anymore and since I only bake with keto flours I have no idea how it will come out with this option, I am sorry. Enjoy the recipes on the blog, xoxo Carine

  2. Hi Carine! I’m super excited to make these!! But, I was wondering if I can just use a couple extra teaspoons of flax seed meal instead of psyllium husk? Thanks so much!

    • Unfortunately no, the dough will be very sticky and it won’t roll at all. Husk is much more liquid absorbent. Enjoy the chips, XOXO Carine

  3. 5 stars
    I think you mean divide into 12 serves if 4 chips each =48 if made that many.
    Just made these, taste good and crisp. I only darker flaxmeal so stronger fkavour Can’t wait to try tonight with guacamole.Thank yoy for the recipe.
    Also I nade 60 so I think ny seve will he 5.

  4. I entered the ingredients in carb manager and I arrive at 4g net carbs. I used almond flour from Cos ** o and Bob Red Mill’s coconut flour. I do not understand this difference.

    • It seems that you are confused between carbs and net carbs. Indeed one chips have 4.2 g carbs but includes 2.5 g fiber that you takeaway as fiber are non digestible and we don’t count them on ketot diet. That is why 4.2 g – 2.5 g comes to 1.7g net carb per chips. Enjoy, XOXO Carine.


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