Keto Tortilla Chips (Vegan, Gluten-Free)
By Carine Claudepierre
Published on 04/04/2021 - Last updated on 05/02/2023
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The Keto Tortilla Chips are quick and easy, baked grain-free chips made with only 4 ingredients.
A simple healthy tortilla chips recipe made with superfood: almond meal, chia seeds, and olive oil.
These are literally life-changing keto chips, your favorite low-carb bread recipe to replace carb-loaded bread, or your keto corn chips!
100% grain-free, Paleo, and Vegan with only 0.4 grams of net carbs per almond flour chip.
Are Classic Tortilla Chips Keto?
No, regular tortilla chips are not keto-friendly. Most tortilla chips are made with corn.
How To Make Keto Tortilla Chips
To make these simple almond flour chips, you need 4 simple ingredients that you probably already have in your pantry.
Ingredients
- Almond flour – sometimes called almond meal or ground almond – all are similar. I used blanched almond flour, but unblanched almond flour would work well. Only the color of the low-carb tortilla chips would differ. Learn how to choose the best flours for your keto diet.
- Chia seeds – I used black chia seeds. Use the one you have. Any color would work here.
- Spices of your choice – play with the spices and create various low-carb tortilla chip flavors! I love to combine ground cumin, garlic powder, and nutritional yeast – this gives a cheesy flavor while adding lots of vitamins B1 and B2. Other great ideas are smoked paprika, paprika, dried rosemary, curry powder, or even turmeric!
- Olive oil – I also tried the recipe with different healthy oils like avocado oil, almond oil, and hazelnut oil. It is a great way to give a different flavor to the chips.
Instructions
I have 3 simple tips to make crispy almond flour tortilla chips.
The thinner, the better – follow my technique below – I roll my dough between two pieces of parchment paper – this is a must.
Pressing the rolling pin really well to make the dough super thin.
Using parchment paper is not optional. It prevents the dough from sticking to the roller. It makes the dough super thin.
And it makes the transfer of the chips onto the baking tray super easy – all you need to do is to lift the piece of parchment paper and move it. No need to move the rolled dough!
Baking Keto Chips
Baking at hot temperature and checking every minute – usually, thin tortilla chips are all cooked all the way after only 6 minutes, but depending on how thin they are, they may require an extra minute.
I recommend checking the color of the tortilla chips every minute after 6 minutes of baking. Most of the time, they are cooked, but sometimes I roll my chips a bit thicker, and it takes up to 8 minutes.
The color is your indicator. If it is golden brown, then it is ready!
Cooling
Cool for 5 minutes on the baking sheet- this makes them extra crispy!
Don’t skip this step or your gluten-free tortilla chip recipe will be too soft!
Frequently Asked Questions
Can I Find Commercial Keto-Friendly Tortillas?
There are a few healthy brands of chia seed tortilla chips in the supermarket that are low in carbs. However, most store-bought low-carb chips are very expensive!
That’s why making your own keto chips make so much sense. It’s cheap. It’s quick. It’s healthy.
Do I Fathead Dough For Keto Tortilla chips?
No, you don’t!
You’ll find only many great recipes of Keto Fathead Tortilla Chips, but not everyone likes cheese! And if you happen to be on a vegan diet, you need my vegan keto tortilla chip recipe!
My almond flour tortilla chips are made with only plant-based ingredients: Almond Flour, Chia Seeds, Olive Oil, and several spices.
What Are The Best Keto Dips?
These keto tortilla chips can be used as a side to any food platter or Mexican food night.
You can dip them in any of the following low-carb dips:
More Chips And Tortillas
If you enjoy this almond flour chip recipe, you will 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!
Keto Tortilla Chips
Ingredients
- 1 tablespoon Chia Seeds
- ¼ cup Water
- 1 cup Almond Flour I used blanched almond meal/ground
- 1 tablespoon Extra Virgin Olive Oil
Spices recommended
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- 1 teaspoon Nutritional Yeast – optional great for a natural cheesy flavor
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, add the chia seeds and water. Stir with a spoon to combine. Set aside for 10 minutes or until a gel-like texture forms.
- In another large mixing bowl, add almond meal, olive oil, spices, and the chia seed gel created before.
- Knead dough by hands, squeezing it between your fingers to incorporate the chia gel into the almond meal until it forms a dough. It shouldn't take more than 1 minute to form a dough ball.
- Place the dough ball between two pieces of parchment paper, and roll out with a rolling pin as thinly as possible.
- Remove the top layer of parchment paper, cut out tortillas chips using a pizza cutter or sharp knife. To make triangle chips (tortilla shaped), simply place a round shape on top of the rolled dough. Cut around the lid, remove the dough outside of the lid – keep it for later to roll again and make more chips! You should end up with a circle of rolled dough. One circle creates about 10 chips, and you will roll 3 circles in total. Then, using the pizza cutter, cut triangles as you would when cutting a round cake.
- Move the dough with parchment paper onto a baking sheet.
- Bake for 6 minutes, check the color, and stop baking as soon as you reach a golden brown color. For very thin chips, it takes 6-7 minutes. For thicker chips, it can take up to 8-9 minutes. I recommend baking for 6 minutes then checking every 1 minute to avoid burning the chips.
- Remove from the oven when golden brown and let cool for 5 minutes on the baking sheet.
- Use a flat tool like a knife or small spatula to remove/lift the tortillas chips from the parchment paper.
- Serve with my simple avocado dip recipe or dip of your choice.
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!
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Chips & CrackersDisclaimer
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.
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Could I use flax meal instead of almond?
No I am sorry it must be almond meal/ground almond. Flaxmeal contains 20 times more fibre than almond and will soak up the liquid drying out the batter. It will be a completely different recipe. Enjoy the chips ! XOXO Carine.
These are addicting! I just doubled the recipe to make more, as they didn’t last long in our home. We love chips and this fits our WOE just perfect. Thanks for sharing.
I am so glad to hear that ! same in my house my kids are crazy about those – specially when I add paprika in them 🙂 Enjoy the recipe on the blog and thanks for sharing your lovely feedback on that chips recipe. XOXO Carine.
Love the idea of making these from scratch, it’s super easy. And so healthy!❤️
Thanks ! You will love this recipe it is very easy and delicious ! Let me know what you think if you try it ! XOXO Carine.
Pretty good !!! Gives me something with a crunch.
This sounds great! I’m doing low carb Paleo, which makes bread/chips really hard. I love almond flour, so I’m excited to try these! Thanks for the recipe! 🙂
Thanks Tina ! That is a great chip recipe, crunchy and a delicious nachos base – even better loaded with melted cheese 🙂 Enjoy the recipe and let me know how it goes! XOXO Carine.
I made these today. I used parmesan cheese in place of the nutritional yeast but otherwise followed the recipe. They were DELICIOUS! Thank you for posting this recipe. It will help me stick to my low carb plan.
I wish there was a way to leave a comment without a rating as I can’t really rate this recipe since I couldn’t get it to work at all😅 I’m sure it’s my fault but I don’t know what I did wrong.
I used an egg instead of the chia seeds and the mix never formed dough. It was like cornbread mix. I used a scale to measure the almond flour, so that isn’t the problem. I added a bunch more flour thinking that maybe my egg was extra large but while the mix got thicker, it never became dough. Any ideas?
The recipe is made with chia seed and water. Chia seed have fiber that absorb liquids and hold the dough together. If you replace them by an egg it won’t bind ingredients your ratio liquid/dry is too high. That’s why I don’t recommend using egg in this recipe. Try chia seed next time, or it you use an egg don’t the water!
Thanks for this lovely comment my friend. I am so glad it work out with parmesan too ! It is on my to do list for the next batch. Enjoy the low carb recipes on the blog. XOXO Carine.
I added extra salt and cheese to mine. They remind me of cheese its. So. Good. I definitely will make them again.
Awesome idea! I am so glad you are sharing this with us, will definitely try the cheese addition next time. Enjoy the blog recipes and thanks for trying some. XOXO Carine.
Way cool! I usually make mine with Corn tortilla shells. This is great idea too!
Hi Jeff! Glad to see you on the blog too 🙂 Corn tortilla shells are great idea too. I am sure my kids will love it. Will give it a go this week end. Thanks for sharing your ideas. XOXO Carine.