These low carb tortilla chips are crisp, flavorful, and strong enough for your favorite dips. Made with almond flour, they are a gluten-free and grain-free snack that works beautifully for game day, Mexican-inspired meals, or anytime you are craving a crunchy chip.
Football season always seems to call for snacks, and few things feel more satisfying than a bowl of crisp tortilla chips with guacamole, salsa, or a creamy dip. Traditional tortilla chips are delicious, but they are not always the best choice for anyone avoiding grains, gluten, or higher-carb snacks. These homemade low carb tortilla chips offer a simple alternative without giving up the crunch that makes chips so enjoyable.
This recipe is especially useful if you follow a low carb lifestyle and miss the texture of classic chips. The dough is made with almond flour, egg, salt, and a lively chile-lime style seasoning. Once baked, the chips become firm, crisp, and sturdy enough to scoop guacamole without breaking apart immediately. They also pair well with Mexican food, taco night, party platters, or a casual afternoon snack.
One of the best things about these almond flour tortilla chips is that the recipe uses only a few ingredients. There is no complicated dough, no frying, and no long list of specialty items. The seasoning can be adjusted to your taste, so you can make the chips mild, tangy, smoky, or spicy depending on what you enjoy. A prepared fiesta-lime seasoning blend works well, but your favorite Mexican-style seasoning can also be used.
If your family loves crunchy snacks, these chips are a helpful recipe to keep on hand. Many packaged chips contain grains or ingredients that may not fit a gluten-free or grain-free way of eating, so reading labels can become frustrating. Making your own low carb chips at home gives you more control over the ingredients while still delivering the crisp bite everyone wants from a tortilla chip.
The dough can be rolled out with a rolling pin between two lightly oiled sheets of parchment paper. This helps prevent sticking and makes it easier to create thin, even rounds. If you have a tortilla press, it can make the process even faster. Pressing the dough instead of rolling it saves time and helps create evenly shaped chips, but a rolling pin works just fine.
For the best texture, roll or press the dough thin enough to crisp in the oven, then cut each round into triangles before baking. The chips will darken as they bake, especially because of the seasoning, so watch for a browned, crisp finish rather than expecting a pale chip. Let them cool completely before serving, as the chips continue to firm as they cool.
Serve these low carb tortilla chips with guacamole, salsa, queso-style dip, or alongside your favorite Mexican-inspired dinner. They are also a great option for parties, football gatherings, and snack boards when you want something crunchy that is gluten-free, grain-free, and lower in carbs than traditional tortilla chips.
Low Carb Tortilla Chips
Ingredients
- 1 cup almond flour 4 ounces
- 1 large egg
- ¼ teaspoon salt
- 1 ½ teaspoons Mrs. Dash Fiesta Lime No Salt Seasoning (or your favorite seasoning)
Instructions
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Preheat the oven to 350°F.
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Add the almond flour, salt, and fiesta-lime seasoning to a medium bowl. Whisk well, breaking up any lumps in the almond flour. Taste a tiny pinch of the dry mixture and adjust the seasoning if needed. Beat the egg, then add it to the almond flour mixture. Stir with a spatula until fully combined. The dough should be fairly stiff and slightly sticky.
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Divide the dough into four equal portions and roll each portion into a ball. Roll each ball into a thin circle, as you would when making a small pie crust. To prevent sticking, place the dough between two lightly oiled sheets of parchment paper before rolling.
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Transfer each dough circle to a parchment-lined baking sheet. Use a pizza cutter or sharp knife to cut each round into six triangular chips. Bake until browned and crisp, about 15 to 20 minutes. Depending on the size of your pan, you may need to bake two rounds at a time. Let the chips cool completely before serving. The seasoning may make the chips darker in color.
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This recipe makes 24 chips. One serving is 6 chips, with 2.94 net carbs per serving.
Notes