The Low Carb Tortilla Chips are quick and easy baked grain-free chips made with only 5 ingredients. A simple healthy tortilla chips recipe made with super food: almond meal, chia seeds and olive oil. These are literally life changing chips, your favorite low-carb bread recipe to replace carb-loaded bread! 100% grain-free, Paleo and Vegan with only 0.4g of net carbs per chips.
Ok guys, let’s face it we ALL love chips right? Who doesn’t! As you know, in my house, we love finger food nights on the week-end. It makes dinner so much fun to be all around a small table sharing finger food. The kids are always asking for tortilla chips to dip in my simple avocado dip.
I found very good healthy brands in the supermarket but, well, the store-bought low carb chips are SUPER EXPENSIVE! And the corn chips are high in carbs, mostly fried and high fat too. So that’s how I came up with the desire to make my own low-carb tortilla chips.
Most people buy low carb tortilla wraps that they cut into tortilla chips and bake them. Pretty easy, I know. But I really wanted to make SUPERFOOD low-carb tortilla chips with simple natural ingredients. These one are definitely the BEST wholesome tortillas on earth, and guess what? You only need 5 ingredients to make them.
Low-Carb Tortilla Chips – quick and easy SUPERFOOD Chips
All you need are 4 main ingredients – plus water !
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Almond meal – sometimes called almond flour or ground almond – all are the same. I used blanched almond meal but unblanched almond meal would work well too. The color only will differ.
Chia seeds – I used black chia seeds but use the one you have on hands
Spices of your choice – play with the spices and create TONS of low carb tortilla chips flavors! I love to combine ground cumin, garlic powder and nutrition yeast – this gives a cheesy flavor while adding lots of vitamins B1 and B2. Other great idea 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 homemade keto chips that crisp?
The thinner the better – follow my technique below – I roll my dough between two pieces of parchment paper – this is A MUST. Pressing the roller 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 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 minutes – 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 minutes after 6 minutes of baking. Most of the time they are cooked after 6 minutes, but well, sometimes I roll my chips a bit thicker and it will take 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 adds extra crisp! Don’t skip this step.
This recipe makes about 30 low-carb tortilla chips. Nutrition panel is for one tortilla chips. I would recommend 10 chips as one serve. The flavor is delicious, slightly nutty because of the almond meal, but I love it.
Low Carb Tortilla Chips, quick and easy baked keto chips with only 5 ingredients. 100% grain-free, Paleo + Vegan. These chips are life changing, made of almond meal and chia seeds and only 0.4g of net carbs per chips.
1teaspoonNutritional Yeast- optional great for a natural cheesy flavor
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Preheat oven to 200 C (390F)
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 form.
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 rool 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 (tortillas shapes), 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 triangle as you will cut 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 took 6-7 minutes. For thicker chips it could take up to 8-9 minutes. I recommend you to bake for 6 minutes then check every 1 minute to avoid the chips to burn.
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.
Storage: Store up to 5 days in an airtight container - they will slightly soften after 3 days but you can rewarm them 1 minute at 75C (160F) for 1 minute just before serving to give them some crisp again. I recommend a metallic box or glass jar to keep the tortillas very crispy. Freezing: I don't recommend to freeze those chips. They will lose their crisp.Spices ideas: feel free to experiment with dried herbs like rosemary, oregano or onion flakes, smoked paprika, turmeric powder, curry powder or even matcha powder!Salt: the recipe is using only 1/4 teaspoon of salt which keep the chips low in sodium and healthy. If you love salty chips feel free to add more salt but don't exceed 1/2 teaspoon salt.Net carbs per chips (carbs take away fibre) : 0.4g