In a large mixing bowl, add all the dry ingredients, 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 40C, thick 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 check 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 will be too.
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 to 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.
Repeat the rolling, cutting, 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 hot oven 150°C for a few minutes to give their crisp back!
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 batch. 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.