Keto Tortilla Chips – Vegan + Gluten-Free
The Keto Tortilla Chips are quick and easy baked grain-free chips made with only 5 ingredients. A simple healthy tortilla chips recipe made with superfood: almond meal, chia seeds, and olive oil. These are literally life-changing chips, your favorite low-carb bread recipe to replace carb-loaded bread or as your keto corn chips!
100% grain-free, Paleo, and Vegan with only 0.4g of net carbs per almond flour chip.
Are classic Tortilla Chips Keto?
No, regular tortilla chips are not keto-friendly. Most tortilla chips are made with corn. Since corn is on the high-carb side of the keto-friendly vegetable spectrum, corn chips are not keto-friendly.
Do I need to make fathead dough for Keto Tortilla chips?
No, you don’t!
You’ll find only many great recipes of Keto Fathead Tortilla Chips, but not everyone likes cheese! And if you happen to be on a vegan diet, you need my vegan keto tortilla chip recipe!
My almond flour tortilla chips are made with only plant-based ingredients: Almond Flour, Chia Seeds, Olive Oil, and several spices.
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Can I find keto-friendly commercial tortillas?
There are a few healthy brands of chia seed tortilla chips in the supermarket that are low in carbs. However, most store-bought low-carb chips are very expensive!
That’s why making yours make so much sense. It’s cheap. It’s quick. It’s healthy.
How to make homemade keto tortilla chips?
To make these simple almond flour chips, you need 4 simple ingredients that you probably already have in your pantry.
Hi! Do you need help to start Keto?
By Carine from Sweetashoney
- Almond flour – sometimes called almond meal or ground almond – all are similar. I used blanched almond flour, but unblanched almond flour would work well. Only the color of the low-carb tortilla chips would differ. Learn how to choose the best flours for your keto diet.
- Chia seeds – I used black chia seeds. Use the one you have. Any color would work here.
- Spices of your choice – play with the spices and create various low-carb tortilla chip flavors! I love to combine ground cumin, garlic powder, and nutritional yeast – this gives a cheesy flavor while adding lots of vitamins B1 and B2. Other great ideas are smoked paprika, paprika, dried rosemary, curry powder, or even turmeric!
- Olive oil – I also tried the recipe with different healthy oils like avocado oil, almond oil, and hazelnut oil. It is a great way to give a different flavor to the chips.
How to make crispy vegan keto chips?
I have 3 simple tips to make crispy almond flour tortilla chips:
- The thinner, the better – follow my technique below – I roll my dough between two pieces of parchment paper – this is A MUST. Pressing the rolling pin really well to make the dough super thin. Using parchment paper is not optional. It prevents the dough from sticking to the roller. It makes the dough super thin. And it makes the transfer of the chips onto the baking tray super easy – all you need to do is to lift the piece of parchment paper and move it. No need to move the rolled dough!
- Baking at hot temperature and checking every minute – usually, thin tortilla chips are all cooked all the way after only 6 minutes, but depending on how thin they are, they may require an extra minute. I recommend checking the color of the tortilla chips every minute after 6 minutes of baking. Most of the time, they are cooked, but sometimes I roll my chips a bit thicker, and it takes up to 8 minutes. The color is your indicator. If it is golden brown, then it is ready!
- Cool for 5 minutes on the baking sheet– this makes them extra crispy! Don’t skip this step or your gluten-free tortilla chip recipe will be too soft!
What to eat with these keto vegan chips?
My keto tortilla chips can be used as a side to any food platter or Mexican food night.
You can dip them in my:
Other simple keto chips and paleo tortilla chips:
If you enjoy this almond flour chip recipe, you will love these:
xoxo Carine
Recipe Card
Keto Tortilla Chips
Ingredients
- 1 tablespoon Chia seeds
- ¼ cup Water
- 1 cup Almond Flour I used blanched almond meal/ground
- 1 tablespoon Extra Virgin Olive Oil
Spices recommended
- ¼ teaspoon Ground cumin
- ¼ teaspoon salt
- ¼ teaspoon Garlic Powder
- 1 teaspoon Nutritional Yeast - optional great for a natural cheesy flavor
Instructions
- Preheat the oven to 200° C (390°F).
- In a small bowl, add the chia seeds and water. Stir with a spoon to combine. Set aside for 10 minutes or until a gel-like texture forms.
- In another large mixing bowl, add almond meal, olive oil, spices, and the chia seed gel created before.
- Knead dough by hands, squeezing it between your fingers to incorporate the chia gel into the almond meal until it forms a dough. It shouldn't take more than 1 minute to form a dough ball.
- Place the dough ball between two pieces of parchment paper, and roll out with a rolling pin as thinly as possible.
- Remove the top layer of parchment paper, cut out tortillas chips using a pizza cutter or sharp knife. To make triangle chips (tortilla shaped), simply place a round shape on top of the rolled dough. Cut around the lid, remove the dough outside of the lid - keep it for later to roll again and make more chips! You should end up with a circle of rolled dough. One circle creates about 10 chips, and you will roll 3 circles in total. Then, using the pizza cutter, cut triangles as you would when cutting a round cake.
- Move the dough with parchment paper onto a baking sheet.
- Bake for 6 minutes, check the color, and stop baking as soon as you reach a golden brown color. For very thin chips, it takes 6-7 minutes. For thicker chips, it can take up to 8-9 minutes. I recommend baking for 6 minutes then checking every 1 minute to avoid burning the chips.
- Remove from the oven when golden brown and let cool for 5 minutes on the baking sheet.
- Use a flat tool like a knife or small spatula to remove/lift the tortillas chips from the parchment paper.
- Serve with my simple avocado dip recipe or dip of your choice.
Tools
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Your recipe says almond flour, the instructions and video say almond meal. Does it make a difference?
Both works in the recipe, almond meal is simply coarser than almond flour
I tried it in little cubes for salads. Its ok
I have diverticulosis. Since any small seeds are a definite no-no, I have 3 questions:
1. Are the chia seeds necessary to the success of this recipe?
2. Perhaps the water-soaked chia seeds are not a worry?
3. Can I use a substitute?
Many thanks in advance. I eagerly look forward to your assistance.
Jim & Diane Dusing
I didn’t try any other seeds so I can’t recommend much. Maybe just use 1 egg.
These are awesome and so easy to make! I made a crab dip to go along with them. Thanks for another great recipe!
Thank you! The best crunch I’ve had since starting my low-carb diet!
Hi, the recipe is fantastic. Thank you for sharing it. Everything tastes delicious. However, after eating chia seeds, they did not agree with my body. What can I substitute? They did form a gel, which I think is very important binding component. I do want to have that same crunch in my chips.
Thank you
You can replace the chia seed + water by 1 egg, it will decrease the fiber in the recipe and avoid the gut issue you mentioned, Enjoy.
Thank you very much. I did as you suggested and it was very tasty. Same crunch and very satisfying.
Happy New Year and I’m looking forwarded to trying your new recipes 🙂
Amazing and soo easy to make.
In my oven they took 12 min to get a golden color.
I will make this on repeat!!
Delicious! We didn’t add any garlic powder and it was the most delicious chips I’ve ever eaten!
Delicious, thanks for sharing!
BEST. KETO. CHIPS. EVER!!!!! I made the first batch with the recommended spices and they were fabulous!! My husband really misses potato chips, so I thought, what would happen if I put all dressed popcorn spice on them? What happened was WOW!! I put 1/4 tsp of salt and 1/2 tsp of nutritional yeast in the dough. Once the dough was rolled thin, I sprinkled the all dressed spice on and baked them. The only problem I had, was it was hard to tell when they were just the right shade of golden. I didn’t pre-slice the chips, so I flipped the large chip over when I thought it was done, and baked it a couple omre minutes on the other side. They really take care of the chip craving!! I can’t wait to experiment with other chip flavours!!
Hi Carine,
I was just curious to know what size the saucepan lid you use is?
It’s a 12 cm, 4.7 inch diameter. Enjoy the recipe, XOXO Carine
I made this as per the recipe and found the mixture rather wet and went to roll it between the paper and it was sticking. so very disappointed. should i have used more flour?
If your dough is too wet or sticky it means you miss fiber, here they comes from the chia seeds. Maybe you didn’t add enough seeds, scoop, pack and level up for precision using US standard tablespoons. Then also make sure they soak in the water to create a gel like texture. Adding more flour won’t fix the issue since almond flour doesn’t have much fiber. You can fix a sticky dough by adding a pinch of psyllium husk if you have some or grease the dough ball with olive oil and roll between oil paper. I hope it helps, Enjoy the chips, XOXO Carine
The flavor was awesome and I will definitely make again. My dough was really wet (I had quite a bit of extra water in my gel) but I added a bit of coconut flour because I knew it was absorbent. I will totally be making these again!
Just made these, and they turned out great! A little too thin for dipping (I’ll adjust that next time) but the flavor is fantastic!! Looking forward to playing around with different spice blends. This is now my go-to replacement for processed-food chips. Thank you!
Hi, thanks for the recipe. The only thing though, I must have done something wrong because it was so sticky, it got stuck to the parchment paper. Do you have any tips for my following try? Thanks ????
Some baking paper stick to food simply spray oil on your baking paper before using and it will be fine. XOXO Carine
This recipe is Amazing!!! Thx so much!
I followed this recipe and in a few minutes I enjoyed a great tasty crunchy chip! I will add some parmesan cheese next time as one of the readers suggested. I am so happy I found this recipe!
I made these as listed in the recipe with just the almond flour, olive oil, chia seeds, water, and salt. I divided my dough into three equal balls. I rolled them as thin as I could. First tray in the oven for about 6 minutes and edges were golden brown. Very tasty but didn’t have that crispy chip crunch that I was craving. Second tray out of the oven after about 7 minutes. Crispier and a more roasted nut kind of flavor. Third tray I added about a tablespoon of grated parmesan cheese (we are keto, not vegan). Baked the last tray for about 7 minutes. Great crispy crunch a slight hint of cheesy flavor. I’l be making these again and experimenting with some herbs and spices.
Thanks for sharing your tips ! To make these chips very crspy you first need to roll them thin and also, after 3-4 minutes you can spread the chips on the tray. If they don’t touch each other they get even crispier. But adding chesse is a clever idea too. Enjoy the keto recipes around here, XOXO Carine
Hi, thanks so much for this recipe. These crackers are AWESOME. I did find them very breakable and wondering if I rolled them too thin or is there something else I am doing wrong.
That’s true if you roll them too thin they get fragile but also you get the best crunch ! You can definetly roll them thicker too, they will still crunch and be tasty. Enjoy the recipes, XOXO Carine
Hi can I use coconut flour instead of almond?
No you can’t. Coconut flour contains 4 times more fiber and it will soak up all the liquid in the recipe reulting in a crumbly mess. It will be a very new recipe to create if you want to use coconut flour. Enjoy the recipes on the blog, XOXO Carine
Unfortunately I made this mistake, had I seen this message I would have avoided the mess Carine is referring to.
I made these and after cooking for 45 minutes at 200. They still aren’t done. What did I do wrong?
Allow me to perhaps shed some light on this issue. I read the recipe and preheated my oven to 200 degrees. When 5 mins were up the chips were still mushy! It dawned on me that the 200 degrees was Celsius! It clearly states 490 however since the ingredients are in Imperial my brain automatically set the oven in F.
Another 6 minutes at the correct temperature and my chips are done!
Cheers
It sounds almost impossible as these chips are super thin and they bake/crisp very fast. You may have roll the dough thicker and therefore it doesn’t bake but even thicker after 45 min at 200C it should be overcooked and even burn. I have no idea how this can happen sorry. XOXO Carine
I have made this recipe several times in the past few weeks since I have found it. They have come out great every time. For a crunchy chip, I roll them paper thin. However, those are not good for dipping in something, such as guac, but are great to eat alone. I roll them less thin when we want to dip them, and top them with everything bagel seasoning. They are my daughters favorite snack and are so quick to make, I whip them up every few days now. Thank you for the great recipe!
Thank you for such a lovely comment, XOXO Carine