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Keto Tortilla Chips

Woman holding a rustic bowl of crispy Keto Tortilla Chips topped with salsa, melted cheese, sour cream, and jalapeños in a bright kitchen.

Let’s be honest, the hardest part of sticking to a low-carb lifestyle is missing that satisfying crunch of a good snack. I used to crave nachos constantly until I started making these homemade Keto Tortilla Chips. They are incredibly crispy, take just five minutes to fry up, and are the perfect vessel for all your favorite dips—from fresh salsa to guacamole—without ruining your macros!

Ingredients

The Chips

  • 6 Flax seed tortillas (approx. 6-inch diameter)

  • 3 tbsp (1.5 oz / 42g) Oil (estimated absorbed amount for tracking; use sufficient oil in the pan for frying)

  • 0.5 tsp (3g) Sea salt (or to taste)

  • 0.25 tsp (1g) Black pepper

Optional Toppings

  • 1 medium Jalapeño, diced (approx. 0.5 oz / 14g)

  • 0.5 cup Fresh salsa (4.5 oz / 128g)

  • 0.5 cup Shredded cheddar cheese (4 oz / 113g)

  • 4 tbsp Full-fat sour cream (2 oz / 60g)

Instructions

  1. Prepare your workstation by ensuring you have 6 pre-made flax seed tortillas ready; use a tortilla press for best results if making them from scratch.
  2. Stack the tortillas and slice them into equal wedges using a sharp knife or pizza cutter; aim for 6 triangular chips per tortilla to yield 36 total pieces.
  3. Heat your frying oil in a deep pan or deep fryer to 350°F (175°C); ensure there is enough oil to submerge the chips, though only about 3 tbsp (1.5 oz / 42g) will be absorbed.
  4. Place 4 to 6 tortilla triangles into the hot oil carefully to avoid overcrowding the pan.
  5. Fry the chips for 1 to 2 minutes on the first side until they begin to firm up.
  6. Flip the chips using tongs or a slotted spoon and fry for another 1 to 2 minutes on the other side until golden brown and crispy.
  7. Remove the chips from the oil and transfer them immediately to a plate lined with paper towels to drain excess grease and cool.
  8. Season the chips while they are still warm with 0.5 tsp (3g) sea salt and 0.25 tsp (1g) black pepper.
  9. Serve immediately with your choice of toppings, such as 0.5 cup (4.5 oz / 128g) salsa, shredded cheese, sour cream, and diced jalapeños.

Nutrition (Per Serving – 1 Chip)

  • Calories: 40.34 kcal

  • Fat: 3.03g

  • Net Carbs: 0.37g

  • Protein: 0.83g

Pro Tips for the Crispiest Chips

  • Monitor Your Oil Temperature: Maintain your oil temperature at steady 350°F (175°C). If the oil is too cold, the flax tortillas will absorb excess grease and become soggy; if it’s too hot, they will burn before crisping up. A candy thermometer is your best friend here.

  • Don’t Judge Crispness Immediately: When you first pull the chips out of the fryer, they might feel slightly pliable. They need to sit on the paper towels for at least 2 to 3 minutes; as they cool down, the structure hardens and they achieve that perfect “snap.”

  • Season While Hot: Sprinkle your salt and spices immediately after removing the chips from the oil. The residual heat and surface oil help the seasoning adhere to the chip rather than falling off onto the plate.

  • Avoid Overcrowding: Only fry 4 to 6 pieces at a time. Adding too many cold tortilla slices at once drops the oil temperature rapidly, resulting in greasy, limp chips.

Frequently Asked Questions (FAQ)

Can I bake these Keto Tortilla Chips instead of frying them? Yes, you can. To bake them, brush the tortilla wedges lightly with oil and arrange them in a single layer on a baking sheet. Bake at 350°F (175°C) for 8-12 minutes, flipping halfway through, until they are golden brown and crisp.

What is the best oil to use for deep frying on a Keto diet? For the best results and health benefits, use an oil with a high smoke point that is stable at high heat. Avocado oil, coconut oil, or beef tallow are excellent Keto-friendly options that won’t oxidize easily like vegetable oils.

How should I store leftover chips to keep them crispy? Store completely cooled chips in an airtight container or Ziploc bag at room temperature for up to 3 days. If they lose their crunch, you can re-crisp them by popping them in an oven or air fryer at 300°F (150°C) for 2-3 minutes.

Are flax seed tortillas gluten-free? Generally, yes. Most flax seed tortilla recipes are naturally gluten-free as they use flax meal and coconut or almond flour instead of wheat. However, always check the specific ingredients of your tortillas if you are buying them pre-made to ensure they are certified gluten-free.

Now that you know how simple it is to make crispy, salty Keto Tortilla Chips at home, it’s time to heat up that oil! Whether you’re planning a movie night or just need a quick salty snack, these chips are the perfect solution to satisfy your cravings without the guilt. Give this recipe a try, load them up with your favorite keto-friendly toppings, and let me know in the comments how they turned out—I’d love to hear what dips you paired them with!

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