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Nacho Keto Chips

Crispy, crunchy, salty and packed with flavour, these nacho flavoured Keto Chips are perfect for movie nights, your favourite dips or making nachos. They are super sturdy and can even be made from store bought tortillas if you want a save a step!

A whole wack of nacho keto chips.

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As much as I love my Low Carb Tortilla Chips, sometimes a girl just needs some nacho chips. AmIRight? I love a lota flavour so these crispy Nacho Keto Chips are just perfect!

There are so many ways to indulge in these Keto Chips. Enjoy them straight up for movie night, use them to scoop up your favourite dip or make a batch especially for nachos!

Bowl of nacho keto chips next to a baking sheet with some more chips.

Why you need these in your life

  1. Enjoy chips again – guilt free! Crispy, crunchy, salty and addicting, there’s nothing quite like a bowl of chips to satisfy those cravings!
  2. These Keto Chips pack a punch of flavour, amping up your snack game in a seriously tasty sorta way.
  3. They are super sturdy, making these Keto Chips perfect for any sort of dip like guacamole or spinach. Try them with Chili!

Ingredients

All ingredients needed to make this keto chips.

Psyllium HuskPsyllium Husk is used to make the tortillas, which we then turn into chips. Without it, the tortillas wouldn’t bind together at all! I use ‘NOW’ brand because other brands have been known to turn baked goods purple! I know, weird.

Parmesan Cheese – in this recipe we are looking for the shelf stable parmesan in the plastic shaker. It works great to give these keto chips a cheesy flavour and an extra crunch.

Cayenne – Like a little extra spice in your life? Add 1/4 tsp cayenne to the spice mix!

How to make Nacho Keto Chips

Prep

First thing we’ve got to do is make some tortillas. These will be cut into wedges and then baked! You’ll need a non stick skillet, tortilla press (you could roll them out super thin instead though the tortilla press makes PERFECT keto chips and tortillas) a coffee grinder and parchment paper.

Grind psyllium husk using a clean coffee grinder until finely powdered. If you don’t have a kitchen scale, it’s about 1 1/2 TBSP once it’s been powdered. Add it to a mixing bowl with the sea salt and almond flour, then mix to combine. Bring some water to a boil and then whisk an egg and the olive oil into the almond flour.

As soon as the water has boiled, slowly pour 1/3 cup into the dough while constantly whisking. Once all of the water has been whisked and the dough evenly mixed, form the dough into 6 balls. I like to use my kitchen scale to make sure they are all the same size.

Scale with some chip dough, next to a bowl with three dough balls.

Heat you skillet on medium heat. Place a piece of parchment on the bottom of the tortilla press, a ball of dough in the center and another piece of parchment on top. Press down until the tortilla is about 6 1/2″ across. Remove the top piece of parchment. If it sticks to the top, let your dough rest for 5-10 minutes. Flip the tortilla onto the hot skillet and then carefully remove the last piece of parchment. Cook for 1-2 minutes, flip, cook the other side for 1-2 minutes and then remove to cool. Repeat for each ball of dough.

tortilla press with one pressed tortilla next to a skillet with a cooked tortilla.

To make the nacho seasoning, combine all seasoning ingredients in a clean coffee grinder and blend for a few seconds. Empty contents into a clean plastic baggie.

Bake ’em

Heat oven to 350° and line two baking sheets with non stick baking mats or parchment paper. Brush 1/4 tsp olive oil onto each side of each tortilla, then cut each into 8 wedges.

Tortillas cut into 8 wedges.

Toss the wedges into the baggie of seasoning and shake, shake, shake to evenly coat.

A few Keto chips ready on a baking sheet next to the unseasoned chips.
Prepared nacho keto chips.

Place the keto chips evenly on the baking sheets and then bake for 12-14 minutes until they have turned brown. Watch them closely, they can go from under baked to burnt in minutes! It’s a sad day when that happens.

Baking sheet with hot nacho keto chips.

Remove from the oven and allow the Nacho Keto Chips to cool to room temperature. Enjoy!

Expert Tips

  1. Store bought low carb tortillas can be replaced with the homemade almond flour tortillas if you would like to save some time/effort.
  2. Although I highly recommend using a tortilla press, because you will get perfect tortillas without much effort, there are other ways to make tortillas without out one. You can either roll the dough out as thin as possible using a rolling pin, then cut it into a circle using a pizza or fondant cutter, or press each ball of dough into a thin tortilla using a heavy cast iron skillet. Either way, be sure to place the dough in between parchment paper.
  3. Be sure the skillet you use in non stick, other wise the tortillas will stick to the pan. If using a cast iron skillet, lightly oil the surface with olive or avocado oil, and then wipe it away gently with a piece of paper towel.
  4. If the dough is sticking to either of the papers, try spraying the parchment lightly with oil.
  5. Do not over cook the almond flour tortillas. How long they need to fry depends on how hot your skillet is. Some may need 30 seconds a side, others may need 2 minutes a side. You’re looking for very small amounts of brown bits to keep the keto tortillas soft and pliable.
  6. Be sure to bake these Nacho Keto Chips long enough. If they are under baked, they will not stay crunchy for long.
Bowl of nacho keto chips next to a bowl of keto guacamole.

How to enjoy ’em

Here are some other Keto snacks you might like:

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A whole wack of nacho keto chips.

Nacho Keto Chips

Crispy, crunchy, salty and packed with flavour, these nacho flavoured Keto Chips are perfect for movie nights, your favourite dips or making nachos!
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Print Pin Rate
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 servings
Author: Aleta

Ingredients

Keto Chips

  • ¾ cup almond flour
  • 20 g whole psyllium husk about 1 ½ tbsp powdered
  • ½ tsp sea salt
  • 1 egg
  • 2 tsp olive oil
  • cup boiling water

Nacho Seasoning

  • 6 tbsp parmesan cheese the granular shelf stable kind
  • 2 tsp chili powder
  • 1 ½ tsp sea salt
  • 1 ½ tsp garlic powder
  • 1 ½ tsp onion powder
  • 1 tsp paprika
  • ½ tsp cumin

Optional

  • ¼ tsp cayenne for a little spice

For Baking

  • 1 tbsp olive oil

Instructions

Equipment Needed

Directions

  • Grind psyllium husk using a clean coffee grinder until finely powdered, then add it to a mixing bowl with the sea salt and almond flour. Mix to combine, then whisk in the egg and olive oil. Bring some water to a boil.
  • Slowly pour 1/3 cup boiling water into the dough while constantly whisking. Once all of the water has been whisked and the dough evenly mixed, form the dough into 6 balls. I like to use my kitchen scale to make sure they are all the same size.
  • Heat a non stick skillet on medium heat *see note 3. Place a piece of parchment on the bottom of the tortilla press *see note 2, a ball of dough in the center and another piece of parchment on top. Press down until the tortilla is about 6 ½ “ across. Remove the top piece of parchment. If it sticks to the top, let your dough rest for 5-10 minutes *see note 4 if it is still sticking. Flip the tortilla onto the hot skillet and then carefully remove the last piece of parchment. Cook for 1-2 minutes, flip, cook the other side for 1-2 minutes and then remove to cool *see note 5. Repeat for each ball of dough.
  • To make the nacho seasoning, combine all seasoning ingredients in a clean coffee grinder and blend for a few seconds. Empty contents into a clean plastic baggie.
  • Heat oven to 350° and line two baking sheets with non stick baking mats or parchment paper. Brush 1/4 tsp olive oil onto each side of each tortilla, then cut them all into 8 wedges. Toss the wedges into the baggie of seasoning and shake, shake, shake to evenly coat them!
  • Place the keto chips evenly on the baking sheets and then bake for 12-14 minutes until they have browned *see note 6. Remove from the oven and allow the Nacho Keto Chips to cool. Enjoy!

Notes

  1. Store bought low carb tortillas can be replaced with the homemade almond flour tortillas if you would like to save some time/effort.
  2. Although I highly recommend using a tortilla press, because you will get perfect tortillas without much effort, there are other ways to make tortillas without out one. You can either roll the dough out as thin as possible using a rolling pin, then cut it into a circle using a pizza or fondant cutter, or press each ball of dough into a thin tortilla using a heavy cast iron skillet. Either way, be sure to place the dough in between parchment paper.
  3. Be sure the skillet you use in non stick, other wise the tortillas will stick to the pan. If using a cast iron skillet, lightly oil the surface with olive or avocado oil, and then wipe it away gently with a piece of paper towel.
  4. If the dough is sticking to either of the papers, try spraying the parchment lightly with oil.
  5. Do not over cook the almond flour tortillas. How long they need to fry depends on how hot your skillet is. Some may need 30 seconds a side, others may need 2 minutes a side. You’re looking for very small amounts of brown bits to keep the keto tortillas soft and pliable.
  6. Be sure to bake these Nacho Keto Chips long enough, but not until burnt. If they are under baked, they will not stay crunchy for long, but of course we do not want burnt chips! They should be brown, not black.
 
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
Deduct fibre from the total carbs to get 2.2 g net carbs per serving of 8 chips.

Nutrition

Serving: 8chips | Calories: 156kcal | Carbohydrates: 7g | Protein: 6.5g | Fat: 11.7g | Sodium: 930mg | Fiber: 4.8g | Net Carbs: 2.2g
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