Whenever I want keto tortilla chips, I am not interested in making a dough, rolling it out with a rolling pin, cutting them, then baking or frying them. I would much rather use low carb tortillas and have tortilla chips that are keto friendly in about 10 minutes.
These keto tortilla chips are a keto lovers dream as they are a little cheaper than store bought already made keto chips. I like to use them for dipping into 7 Layer Dip, Buffalo Chicken Dip, and Supreme Pizza Dip!
Ingredients needed
This section explains how to choose the best ingredients for this keto tortilla chips from low carb tortillas recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.
We only really need 2 ingredients for this recipe and they are keto friendly tortillas that are about 8 inches in diameter and some oil. You can use spray oil or you can use oil and a basting brush to give the chips a nice coating so the seasoning sticks. You will also need any seasonings you want to use...or just salt for plain keto tortilla chips!
Keto Friendly Tortillas - You can use any brand you like. I prefer La Banderita because they are quite common in local grocery stores. I also like them because they aren't too thick. I find that mission brand are on the thicker side, but they still would work. They just might need to be cooked a little longer.
Oil - Any oil will do but I like to use avocado oil. You can use spray avocado oil or you can use a basting brush to coat the pan and the tortillas. I do not recommend cooking oil sprays like PAM as they tend to burn.
Seasonings - I used taco seasoning on my chips because I was using them to top my Keto Taco Casserole. If I wanted to eat them with a dip, I would probably go with just salt. You could also use ranch seasoning for a cool ranch flavor.
Keto Tortilla Chips - Baking Method
This section explains how to make this low carb tortilla chips recipe step by step. For a full printable recipe, see the recipe card below.
Step 1. Stack up your tortillas on a cutting board (I stacked up 5 at a time) and cut them into 8 triangles. I cut the stack of tortillas in half, then into quarters, then finally, into eights.
Step 2. Grease 2, half sheet pans (17 inch X 12 inch) with about 1 tablespoon of oil. Lay the cut tortillas in a single layer on top, and then coat the tops of the tortillas with another tablespoon of oil. I was able to fit 5 cut up tortillas on 2 half sheet pans.
Step 3 - Season both sides of the chips with your favorite seasonings, or just salt. I used about 2 tablespoons of taco seasoning. You can use store bought, or make your own Taco Seasoning with this recipe. This is your opportunity to season the chips because it will have a hard time sticking after baking.
Step 4 - Bake the tortillas in the oven at 350F (175C) for 7-10 minutes. They will turn golden brown and be crispy. The time may vary depending on how thick your tortillas are. Start checking them after 5 minutes. After the cool on the tray for about 10 minutes, they are ready to eat!
How to fry keto tortilla chips
We are going to cut these just the same as with baking. But while you are cutting your chips, you need to heat your oil in a large skillet over medium heat. I used avocado oil but you could use vegetable or canola oil. I filled my skillet with about ¼ inch of oil, minimum.
We aren't going to season these chips ahead of time for this method. We are going to go straight into frying as soon as our oil reaches 350F (176C). Use a probe thermometer to make sure your oil is the right temperature. You can also test the oil with the tip of a tortilla. If small bubbles start to form around the tortillas the oil is ready.
Add a single layer of cut tortillas to the hot oil to start frying. Do not crowd the pan. The oil should bubble around the chips and they will start to sizzle and brown. Flip them with tongs or a slotted spoon after about 1-2 minutes and continue to flip them until the are golden brown. If the chips brown too quickly before they get crisp, your oil is too hot.
Remove the chips from the oil with tongs or a slotted spoon to a plate lined with paper towels. This is the time to season how you like.
Storage
I tried 2 methods to store these chips and there was a clear winner. I put half in a plastic zip top bag and the other have in a paper sack. The next day I checked for crispness and the ones in the paper sack were starting to get soggy. The plastic zip top bag chips were still crisp. These should be consumed within a few days of cooking.
Store bought keto chips
Sometimes we just want to go to the pantry and have some tortilla chips like we used to back before keto. Well, you're in luck because it is starting to be more an more common to find keto friendly tortilla chips in local grocery stores. How exciting! Here are some brands I recommend.
Hilo Life - These are my favorite chips for keto. I can find the best deal at Costco. They are so good! Each serving is 150 calories and 3 net carbs.
Beyond Chips - I haven't tried these but if you have, please let me know if you like them! These are 160 calories and 2 net carbs per serving.
Quest Protein Chips - I have tried these and they are really tasty, and a great source of protein! They are 140 calories per serving and 4 net carbs.
Frequently asked questions
Do you recommend baked or fried keto tortilla chips? I recommend baking the chips. Frying added a lot of time, mess, and oil! In fact, each chip absorbed 2 grams of oil. That's 20 extra calories per chip! Also, the fried chips are much easier to over cook (as you can see from my photo, oops)
Which tortillas make the best keto chips? I would pick a thin tortilla that is about 8 inches in diameter. That would be the soft taco size from La Banderita.
Can I use this technique with Egg Life tortillas? I have not tried it but I would think the baking method may work. They are really thin so the cook time would probably be much less.
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Keto Tortilla Chips from Low Carb Tortillas Recipe
Ingredients
- 5 8 inch low carb tortillas
- 2 tablespoons avocado oil, divided (More if frying)
- 2 tablespoons seasoning of choice
- salt to taste
Equipment
- 2 17 inch x 12 inch rimmed baking sheets
Instructions
Baking instructions
- Pre-heat the oven to 350F (176C)
- Stack 5 tortillas on a cutting board on top of each other and cut into eights with a sharp knife.
- Brush the rimmed baking sheets with ½ the avocado oil. Place the cut tortillas in a single layer on the baking trays. Use the remaining oil to brush the tops of the tortillas.
- Season both sides of the chips with seasoning of choice. (see notes)
- Bake in the oven for 7-10 minutes, depending on the thickness of your tortillas. Start checking them after 5 minutes.
- Remove from the oven and let cool on the pan for 10 minutes.
Frying instructions
- Heat ¼ inch of oil in a large heavy bottom skillet over medium heat.
- Stack 5 tortillas on a cutting board on top of each other and cut into eights with a sharp knife.
- Heat the oil to 350F (176C). Use a probe thermometer to make sure your oil is the right temperature. You can also test the oil with the tip of a tortilla. If small bubbles start to form around the tortillas the oil is ready.
- Add a single layer of cut tortillas to the hot oil to start frying. Do not crowd the pan. The oil should bubble around the chips and they will start to sizzle and brown. Flip them with tongs or a slotted spoon after about 1-2 minutes and continue to flip them until the are golden brown. If the chips brown too quickly before they get crisp, your oil is too hot.
- Remove the chips from the oil with tongs or a slotted spoon to a plate lined with paper towels. This is the time to season how you like.
Jennifer's tips
- Storage - Store these in a plastic zip top back or an air tight container for up to 3 days. Storing in a paper bag resulted in stale chips.
- Nutrition - The nutrition is for 1 serving which is 10 chips baked. Nutrition for 10 chips fried: 224 calories, 20g fat, 19g carbs, 14g fiber, 6g protein
- Keto Friendly Tortillas - You can use any brand you like. I prefer La Banderita because they are quite common in local grocery stores. I also like them because they aren't too thick. I find that mission brand are on the thicker side, but they still would work. They just might need to be cooked a little longer.
- Oil - Any oil will do but I like to use avocado oil. You can use spray avocado oil or you can use a basting brush to coat the pan and the tortillas. I do not recommend cooking oil sprays like PAM as they tend to burn.
- Seasonings - I used taco seasoning on my chips because I was using them to top my Keto Taco Casserole. If I wanted to eat them with a dip, I would probably go with just salt. You could also use ranch seasoning for a cool ranch flavor.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Michele says
I have made these twice, both times in the oven. They are decent and work well with dippers for salsa.
Lynne says
Hi, I can’t wait to try making chips from tortillas. I have tried the Beyond Chips, they aren’t bad. Eaten plain they are a little weird, but using them to dip they tasted fine. Keep in mind that the texture is not quite the same as actual tortilla chips though.
I love your recipes, thank you so much for sharing!
Lorry Norton says
So glad to see this! I tried making some the other day, and it was a disaster. I tried cooking them in my air fryer, and some in the microwave. Neither method was good. I will definitely betrying this! Thank you so much. Now I need a good nacho cheese recipe. 😁
jenniferbanz says
Try this nacho cheese recipe! https://jenniferbanz.com/keto-cheese-sauce
I also have a crockpot cheese dip: https://jenniferbanz.com/crockpot-cheese-dip
Lynda says
Thank you for the detailed instructions. In the past I have deep fried them and they burn quickly, but taste really good. I think I deep fried them because I wanted to use a vintage cast iron chicken fryer I bought on eBay. I enjoy your recipe emails.
jenniferbanz says
Thank you Lynda!