Missing the satisfying crunch of tortilla chips on your keto journey? Say goodbye to FOMO and hello to these easy, 2-ingredient keto tortilla chips! Ditch the store-bought, carb-laden options and whip up a batch of these crispy delights in minutes. They’re perfect for dipping in your favorite guac, salsa, or just enjoying solo.
Why You’ll Love These Keto Nachos:
- Super Simple: Just 2 ingredients and minimal prep time stand between you and crunchy bliss.
- Low Carb & Keto-Friendly: With only 2 grams net carbs per serving, they fit perfectly into your keto lifestyle.
- Crispy & Crave-Worthy: Forget rubbery, sad excuses for chips. These babies are seriously crunchy and flavorful.
- Endless Flavor Variations: Customize with your favorite spices and seasonings for a burst of personality.
Ready to get your crunch on? Let’s do this!
What You’ll Need:
- 1 cup blanched almond flour (not almond meal!)
- 2 cups shredded mozzarella cheese (avoid low-fat or other types)
- Spices of your choice (optional): salt, pepper, paprika, garlic powder, etc.
The Magic Happens in 3 Easy Steps:
- Heat & Mix: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a bowl, combine the almond flour and your chosen spices (if using). In a separate bowl, microwave the mozzarella cheese for 1-2 minutes until melted. Pour the melted cheese into the almond flour mixture and mix well until you have a thick dough.
- Roll & Slice: Place a piece of parchment paper on a flat surface and transfer the dough onto it. Lightly flatten the dough. Top with another piece of parchment paper and use a rolling pin to roll out the dough thinly, about 1/6 inch thick. Use a pizza cutter or knife to slice the dough into triangles.
- Bake & Enjoy: Arrange the tortilla chips on your prepared baking sheet, ensuring they don’t touch. Bake for 12-15 minutes, or until golden brown and crispy. Let them cool completely on the baking sheet before indulging.
Pro Tips for Perfect Chips:
- Thin is King: Roll out the dough as thin as possible for maximum crunch.
- Patience is Key: Don’t rush the baking process! Golden brown edges mean perfect chips.
- Spice it Up! Experiment with different seasonings to match your taste.
- Storage Smarts: Keep your chips in a sealed container at room temperature for up to a week. Avoid refrigerating or freezing, as it affects the texture.
Now go forth and conquer your chip cravings! Remember, keto doesn’t have to mean sacrificing flavor or fun. Share your favorite flavor variations in the comments below!
Keto Tortilla Chips with Just 2 Ingredients
Indulge in the crispy, crunchy delight of these keto tortilla chips, crafted with just two simple ingredients. A perfect low-carb alternative to traditional tortilla chips, these are ideal for serving with keto nachos, dips, and other appetizers.
Ingredients
- 1 cup blanched almond flour
- 2 cups shredded mozzarella cheese see notes for details
- 1 teaspoon seasonings of choice such as pepper, paprika, etc.
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, place the almond flour. In a separate, microwave-safe bowl, add the mozzarella cheese. Microwave for 1-2 minutes, or until the cheese is completely melted.
- Pour the melted cheese into the bowl with almond flour. Mix thoroughly until a thick dough forms.
- On a kitchen surface, lay out a piece of parchment paper. Place the dough on it and gently flatten. Cover with another piece of parchment paper. Use a rolling pin to roll the dough into a flat, thin layer, about 1/6 inch thick.
- Cut the dough into triangle shapes using a pizza cutter or knife. Transfer these uncooked chips onto the prepared baking sheet.
- Bake for 12-15 minutes, or until they turn golden brown. Let the chips cool completely on the baking sheet before serving.
Notes
Notes
- It's recommended to use only shredded mozzarella cheese for best results; other types of cheese or reduced-fat mozzarella may not work as well.
- Store the keto tortilla chips at room temperature in an airtight container.
- Calories: 163 kcal
- Carbohydrates: 4g
- Protein: 9g
- Fat: 13g
- Sodium: 176mg
- Potassium: 21mg
- Fiber: 2g
- Vitamin A: 189IU
- Calcium: 171mg
- Iron: 1mg
- Net Carbs: 2g
