Homemade Keto Tortilla Chips turn low-carb flax seed tortillas into a bowl of shatteringly crisp chips in just 10 minutes. A quick fry and a hit of sea salt are all they need before the salsa and sour cream move in. Each chip clocks in at just 0.4g net carbs.
If there’s one thing that can test your low-carb resolve, it’s the siren call of a crunchy, salty snack. For me, that used to be a giant plate of nachos. The craving was real—until I cracked the code on these homemade Keto Tortilla Chips. They are shatteringly crispy, fry up in a mind-blowing five minutes, and serve as the ultimate guilt-free vehicle for everything from zesty salsa to creamy guacamole. Finally, a chip that won’t derail your macros!
Ingredients
• For the Chips
• 6 flax seed tortillas, approx. 6-inch diameter
• 3 tbsp / 1.5 oz / 42g oil for frying, plus more as needed
• 0.5 tsp / 3g (0.11 oz) sea salt, or to taste
• 0.25 tsp / 1g (0.04 oz) black pepper
• Optional Toppings
• 1 medium jalapeño, diced
• 0.5 cup / 4.5 oz / 128g fresh salsa
• 0.5 cup / 4 oz / 113g shredded cheddar cheese
• 4 tbsp / 2 oz / 60g full-fat sour cream
Instructions
1. Cut into Wedges: Stack the tortillas and, using a sharp knife or pizza cutter, slice them into 6 equal wedges each. You should have 36 chips total.
2. Heat the Oil: Pour enough oil into a deep pan to submerge the chips and heat it to 350°F / 175°C. A candy thermometer is great for accuracy.
3. Fry in Batches: Carefully place 4-6 tortilla wedges into the hot oil, making sure not to overcrowd the pan.
4. Fry Until Golden: Fry for 1-2 minutes per side, using tongs to flip, until the chips are golden brown and crispy.
5. Drain and Cool: Use a slotted spoon to transfer the hot chips to a paper towel-lined plate to drain excess oil.
6. Season Immediately: While the chips are still hot, sprinkle them generously with sea salt and black pepper.
7. Serve and Enjoy: Serve immediately with your favorite keto-friendly dips and toppings like salsa, guacamole, or sour cream.
Nutritional Information
• Nutrition
• Estimated per chip
• Calories: 40 kcal
• Fat: 3g
• Net Carbs: 0.4g (0.01 oz)
• Protein: 0.8g
Pro Tips
• for the Crispiest Chips
• Keep the Oil Hot: Use a thermometer to keep your oil at a steady 350°F / 175°C. Oil that’s too cool will make soggy chips, and oil that’s too hot will burn them.
• They Crisp as They Cool: The chips will feel slightly soft when you first pull them from the oil. Let them rest on paper towels for a few minutes—they’ll harden into that perfect crispy texture as they cool.
• Season Immediately: Sprinkle salt and spices on the chips the moment they come out of the fryer. The hot oil helps the seasoning stick perfectly.
• Don’t Crowd the Pan: Fry in small batches of 4-6 chips at a time. Overcrowding drops the oil temperature, leading to greasy, limp results.
FAQ
Q: What kind of tortillas are best for this recipe
A: This recipe is specifically designed for 6-inch flax seed tortillas. Using them is key to achieving the shatteringly crispy texture and keeping the net carbs at just 0.4g (0.01 oz) per chip.
Q: Why are my keto chips soggy instead of crispy
A: Soggy chips are typically caused by two things: the oil temperature is too low, or the pan is overcrowded. Use a thermometer to keep the oil at a steady 350°F (175°C) and fry in small batches of 4-6 chips to ensure they become golden and crispy.
Q: Can I bake these keto tortilla chips instead of frying them
A: Frying is recommended for the crispiest results described in the recipe. However, you can try baking them. Arrange the wedges on a baking sheet, spray with oil, and bake at 350°F (175°C) for 5-7 minutes per side, or until golden and crisp. The final texture may be slightly different.
Q: How do I store leftover keto tortilla chips
A: To keep your homemade keto chips fresh and crunchy, allow them to cool completely and then store them in an airtight container at room temperature for up to 3 days.
Pro Tips
- Keep the oil at a steady 350°F / 175°C and use a thermometer. Oil that runs cool gives you greasy, limp chips, and oil that runs hot burns them before they crisp.
- Fry in small batches of 4-6 wedges at a time. Crowding the pan drops the oil temperature and is the fastest route to soggy chips.
- Season the chips the moment they come out of the fryer. The hot oil on the surface grabs the sea salt and black pepper far better than a cooled chip does.
- Don't judge the texture straight from the oil. The chips finish hardening as they cool on paper towels, so give them a few minutes before you crunch in.
- For loaded nachos, pile on the shredded cheddar, salsa, jalapeño, and sour cream from the optional toppings list and keep the oven at 350°F just long enough to melt the cheese.
Frequently Asked Questions
Can I bake these tortilla chips instead of frying them?
You can bake the wedges at a hot oven temperature until crisp, but frying is what gives the recipe its bubbly, restaurant-style crunch. If baking, flip the wedges once so both sides dry out.
How do I store leftover keto tortilla chips?
Cool them completely first, then keep them in an airtight container at room temperature for up to 3 days. Any warmth left in the bag turns them soft.
Can I use a different type of low-carb tortilla?
Any keto-friendly tortilla around 6 inches in diameter works, though frying times can shift with thickness. Fry until the wedges are golden and firm rather than watching the clock.
How many net carbs are in these chips?
Each chip has 0.4g net carbs and 3g of fat, so a handful with the listed toppings like salsa and sour cream still fits a keto day.
Recipe card below.
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Homemade Keto Tortilla Chips
Ingredients
Method
- Cut into Wedges: Stack the tortillas and, using a sharp knife or pizza cutter, slice them into 6 equal wedges each. You should have 36 chips total.
- Heat the Oil: Pour enough oil into a deep pan to submerge the chips and heat it to 350°F / 175°C. A candy thermometer is great for accuracy.
- Fry in Batches: Carefully place 4-6 tortilla wedges into the hot oil, making sure not to overcrowd the pan.
- Fry Until Golden: Fry for 1-2 minutes per side, using tongs to flip, until the chips are golden brown and crispy.
- Drain and Cool: Use a slotted spoon to transfer the hot chips to a paper towel-lined plate to drain excess oil.
- Season Immediately: While the chips are still hot, sprinkle them generously with sea salt and black pepper.
- Serve and Enjoy: Serve immediately with your favorite keto-friendly dips and toppings like salsa, guacamole, or sour cream.
- Keep the Oil Hot: Use a thermometer to keep your oil at a steady 350°F / 175°C. Oil that's too cool will make soggy chips, and oil that's too hot will burn them.
- Season Immediately: Sprinkle salt and spices on the chips the moment they come out of the fryer. The hot oil helps the seasoning stick perfectly.
- Don't Crowd the Pan: Fry in small batches of 4-6 chips at a time. Overcrowding drops the oil temperature, leading to greasy, limp results.
