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keto tortilla chips on a sheet tray
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4.80 from 5 votes

Keto Tortilla Chips from Low Carb Tortillas Recipe

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 store bought low carb tortillas and have tortilla chips that are keto friendly in about 10 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: keto tortilla chips from low carb tortillas, low-carb tortilla chips, recipe for baked keto tortilla chips
Servings: 4
Calories: 87

Equipment

  • 2 18x13 inch (46cm x 33cm) rimmed baking sheets

Ingredients

  • 5 8 inch low carb tortillas (note 1)
  • 2 tablespoons Avocado oil, divided (More if frying)(note 2)
  • 2 tablespoons seasoning of choice (note 3)
  • salt to taste

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.

Notes

  1. 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.
  2. 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.
  3. 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 or garlic powder.  You could also use ranch seasoning for a cool ranch flavor.
  4. 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.
  5. 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

Nutrition

Calories: 87 | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Fiber: 14g