Keto Tortilla Chips from Low Carb Tortillas (No Rolling Dough, only 10 Minutes!)

Keto Tortilla Chips from Low Carb Tortillas (No Rolling Dough, only 10 Minutes!)

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.

 5 ⭐️ review: "I made this recipe yesterday and, after tasting a chip from the first batch...I HAD to start on a second!! My husband and I loved them so much that we pretty much polished off a batch of them in a day...lol I seasoned mine with a sprinkle of seasoned salt and onion powder. Mmmm! This is going to be a go-to when I want chips - they're MUCH tastier than protein chips on the market!"

Ingredients needed for the Keto Tortilla Chips from Low Carb Tortillas: low carb tortillas Avocado oil seasoning of choice salt to taste Ingredient amounts are available in US and metric units.

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.

1

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.

2

Season both sides of the chips with seasoning of choice. Bake in the oven for 7-10 minutes, depending on the thickness of your tortillas. Start checking them after 5 minutes.

3

Remove from the oven and let cool on the pan for 10 minutes.

4

Frying instructions Heat ¼ inch of oil in a large heavy bottom skillet over medium heat.

5

Stack 5 tortillas on a cutting board on top of each other and cut into eights with a sharp knife.

6

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.

7

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.

8

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.

9

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.

10

Store these in a plastic zip top bag or an air tight container for up to 3 days.  Storing in a paper bag resulted in stale chips.

11

Nutrition for 10 chips baked: Calories: 87 | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Fiber: 14g

Nutrition for 10 chips fried:  224 calories, 20g fat,  19g carbs, 14g fiber,  6g protein

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