Description
These crispy keto tortilla chips are the perfect low-carb snack for dipping, nachos, or snacking on their own. Made with almond flour and cheese or keto wraps, they’re crunchy, flavorful, and guilt-free.
Ingredients
1 cup almond flour
1 ½ cups shredded mozzarella cheese
1 large egg
½ tsp salt
½ tsp chili powder (optional)
1 keto-friendly tortilla (optional method)
Avocado oil spray
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Melt mozzarella cheese in microwave or stovetop until smooth.
3. Mix melted cheese with almond flour, egg, salt, and seasoning until dough forms.
4. Roll dough thin between two sheets of parchment paper.
5. Cut dough into triangles with a pizza cutter.
6. Bake 10–12 minutes until golden and crispy.
7. Cool completely before serving.
Notes
Use keto tortillas for a faster version.
Add spices like chili lime or garlic parmesan for variety.
Store in an airtight container at room temperature up to 3 days.