Corn-Free Tortilla Chips (Low Carb)
By Carine Claudepierre
Published on 11/27/2019 - Last updated on 10/27/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These Corn-Free Tortillas Chips are crunchy almond flour tortilla chips flavored with anti-inflammatory spices, turmeric, and garlic.
They are perfectly healthy nachos chips to dip into this keto guacamole.
Plus, the recipe is keto, vegan, gluten-free, grain-free, and paleo, so you can share them at your next party with everyone.
What Are Corn-Free Tortilla Chips?
Corn-free chips are similar to the classic corn tortilla chips but made with alternative grain-free flours.
These corn-free tortillas are perfect for people on a low-carb diet or if you dislike or are allergic to corn.
How To Make Corn-Free Chips
Store-bought corn-free tortilla chips are expensive and can be difficult to find in the supermarket.
That is why you should make your own corn-free tortillas chips at home!
I already shared with you my 4-ingredient almond flour tortillas chips recipe.
Ingredients
This is a different corn-free recipe version, made of a combo of healthy keto flours for an even more nourishing tortillas chips recipe.
- Almond Flour – fine almond flour is always the best. An almond meal will work, but the color of the chips will be darker. Learn how to pick your grain-free flours.
- Coconut Flour – make sure you are using fresh coconut flour with no lumps for precision.
- Ground Flaxseed Meal
- Psyllium Husk – the whole husk is the best, don’t use Metamucil fiber supplement in this recipe. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
- Water – make sure you use lukewarm tap water.
- Olive oil or any seed or nut oil you like – almond oil, avocado oil, etc.
Making Corn-Free Tortilla Batter
There are a few tricks to make those grain-free chips as golden as corn chips.
First, make sure you are using a golden flaxseed meal to enhance the golden color of your chips.
Then, watch the baking time closely.
If you overbake the chips, they will get brown. Finally, try a different source of husk, some brand turns food blue/purple.
Serving Tortillas
There are plenty of delicious dips to serve with those grain-free tortillas chips. The best low-carb dipping sauces are:
- Simple Avocado Dip – creamy flavorsome guacamole made with few ingredients.
- Spinach Avocado dip – a dairy-free creamy cold spinach dip.
- 4-Ingredient Guacamole
- Roasted eggplant dip – also known as baba ghanoush, is a delicious, colorful keto dip.
- Keto Salsa
- Keto Taco Dip
- Keto Pizza Dip
- Pumpkin Cream Cheese Dip
Storage Instructions
You can store these corn-free tortillas for up to 2 weeks in the pantry, in a glass mason jar, or in an airtight container.
They will soften with time like store-bought chips. Simply pop them in a hot oven at 300°F (150°C) for a few minutes to give their crispiness back!
More Low-Carb Tortilla Recipes
If you’ve enjoyed these corn-free tortillas, you’ll love these:
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Corn-Free Tortillas Chips
Ingredients
Dry ingredients
- 1 cup Almond Flour
- 4 tablespoons Coconut Flour
- 3 tablespoons Flaxseed Meal
- 2 teaspoons Whole Psyllium Husk see note to learn how to choose yours
- ¼ teaspoon Garlic Powder
- 1 teaspoon Turmeric
- 1-2 tablespoons Grated Parmesan or nutritional yeast if vegan, use 2 tbsp for extra cheesy flavor
- ½ teaspoon Salt
Liquid ingredients
- 1 tablespoon Extra Virgin Olive Oil
- ¼ cup + 2 tablespoons Lukewarm Water not cold
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, add all the dry ingredients, and whisk to evenly combine the flours and flavors. If you like cheesy tortillas, go for 2 tablespoons grated parmesan (or nutritional yeast, if vegan).
- Add olive oil and lukewarm water (about 100°F/40°C, think hot bath temperature). The warmth will activate the flaxseed meal fibers fast and get a consistent dough quickly.
- Combine with your hands and knead the dough for about 1 minute or until it forms a dough ball. If too dry, it may happen if you use nutritional yeast, add an extra tablespoon of water to gather the dough together. Don't add more than 2 extra tablespoons of water.
- Place the dough ball between two pieces of parchment paper. Note that you may have to slightly oil the parchment paper if yours tend to stick to food!
- Press the dough to stick the top piece of parchment paper to the dough ball. Roll with a rolling pin until very thin. The thinner, the crispier the tortillas chips will be. Your dough should be thin as regular nachos chips to crisp. If too thick, they will be good, but they will be closer to a cracker consistency, and you will have to bake them longer to crisp – see the next step.
- Peel off the top parchment paper sheet. Cut the dough into a large rectangle shape. Remove the outside dough from the rectangle and gather this extra dough into a ball to roll later and shape more tortillas. Cut triangle shapes inside the rectangle of dough – I highly recommend you watch my recipe video below for tips on cutting lovely triangle tortillas.
- Slide the piece of parchment paper (with the tortillas you cut) onto a baking tray.
- Bake for 6 minutes, check the color and stop baking as soon as you reach a golden brown color. For very thin chips, it took 6-9 minutes. For thicker chips, it could take up to 10-12 minutes. I recommend baking for 6 minutes, then checking every 1 minute to prevent the chips from burning. The ones on the sides always crisp faster, and that is normal. You can remove these first and keep baking the other chips. Note that the longer they bake, the darker the color.
- Remove the tray from the oven and cool down for 10 minutes on the tray. Then, gently separate the tortillas from each other. If they are too soft for your liking, don't worry! You can easily fix that. Spread them on the tray to ensure they don't overlap and return the tray to the oven for 3-5 minutes or until all the tortillas chips are very crispy.
- Sprinkle extra salt or paprika on top of the chips before serving.
- Serve lukewarm or at room temperature with homemade avocado dip.
- Repeat the rolling, cutting, and baking steps with leftover dough. You should be able to make about 48 tortillas chips with this recipe.
Storage
- Store up to 2 weeks in the pantry, in a glass mason jar or airtight container. They will soften with time like store-bought chips. Simply pop them in a hot oven at 300°F (150°C) for a few minutes to give them back crispiness!
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Posted In:
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Can I skip coconut flour and just add extra almond flour?
I don’t think it would work, sorry
Very interested in trying these and wondering if could substitute the olive oil with melted coconut oil or any other oils eg avocado.
You can use any oil you have on hand.
I am allergic to Psyllium! Do you have a suggestion for a substitute?
I am sorry to hear that, unfortunately it won’t hold together without husk
Is it shredded or grated parmesan? The list and the recipe say two different things.
Grated is the best I updated the post for you
Will Frontier psyllium husk powder work, it’s what I hav.
I am not familiar with this brand but I am pretty sure it will work. Feel free to experiment!
Can I use Xanthan gum instead of the psyllium husk? Also, would the measurement be the same? Thanks Lynn
It will be a very different recipe and since I didn’t try that option I am not sure how much you will need I am sorry!
Can I substitute Bob’s Red Mill gf 1 to 1 flour for the almond flour?
The recipe wont be keto anymore and since I only bake with keto flours I have no idea how it will come out with this option, I am sorry. Enjoy the recipes on the blog, xoxo Carine
Hi Carine! I’m super excited to make these!! But, I was wondering if I can just use a couple extra teaspoons of flax seed meal instead of psyllium husk? Thanks so much!
Unfortunately no, the dough will be very sticky and it won’t roll at all. Husk is much more liquid absorbent. Enjoy the chips, XOXO Carine
I think you mean divide into 12 serves if 4 chips each =48 if made that many.
Just made these, taste good and crisp. I only darker flaxmeal so stronger fkavour Can’t wait to try tonight with guacamole.Thank yoy for the recipe.
Also I nade 60 so I think ny seve will he 5.
I am so glad you love them! Golden flaxmeal give a lighter color to the chips compared to brown flaxmeal. Also, the golden flaxmeal has less flavor. Yes the nutrition fact is for 4 chips, 1 serve and the batch should serve 12 🙂 Enjoy the guacamole an chips tonight! XOXO Carine.
Can I fry these or use Air fryer?
Sure, your air fryer is perfect for this. I didn’t try frying in oil, feel free to experiment.
I entered the ingredients in carb manager and I arrive at 4g net carbs. I used almond flour from Cos ** o and Bob Red Mill’s coconut flour. I do not understand this difference.
It seems that you are confused between carbs and net carbs. Indeed one chips have 4.2 g carbs but includes 2.5 g fiber that you takeaway as fiber are non digestible and we don’t count them on ketot diet. That is why 4.2 g – 2.5 g comes to 1.7g net carb per chips. Enjoy, XOXO Carine.