These Keto Tortilla Chips bring all the crunch you crave in just 17 minutes. Made with wholesome ingredients, they’re perfect for satisfying snack attacks without derailing your goals. Their golden, crispy texture pairs beautifully with dips or stands alone with a hint of savory seasoning.
With a prep time of only 5 minutes, you’ll love how effortlessly these chips come together. Each bite delivers a light, airy crispness and a subtly nutty flavor that’s utterly addictive. Whether it’s movie night or a quick treat, these chips are your guilt-free, flavor-packed solution.
What You’ll Need for Keto Tortilla Chips
- 1 recipe keto tortillas (homemade or store-bought, cut into triangles)
- Cooking oil spray (avocado oil or olive oil spray recommended)
- ¼ teaspoon salt (adjust to taste, or use a flavored seasoning like garlic powder for variety)
How to Make Keto Tortilla Chips
- Preheat the oven to 350°F (175°C). Lightly spray a baking sheet with cooking oil and set aside.
- Cut the tortillas in half, then slice each half into thirds to create 24 triangular pieces.
- Arrange the triangles on the prepared baking sheet, ensuring they are not touching for even cooking.
- Spritz the tops of the tortilla triangles with cooking oil, then sprinkle evenly with salt.
- Bake for 5 minutes, then carefully flip the chips using a spatula. Lightly spritz the other side with cooking oil.
- Return to the oven and bake for an additional 5–7 minutes, or until the edges are golden brown and crisp.
- Remove from the oven and let cool slightly before serving. Enjoy!
Spice It Up: Sauce and Topping Ideas
Pair your keto tortilla chips with a creamy avocado dip or a tangy keto-friendly salsa for a flavor boost. For a cheesy twist, try a warm queso dip made with cheddar, cream cheese, and a pinch of chili powder. Don’t forget to sprinkle fresh herbs like cilantro or chives for a fresh finish!
Perfect Pairings: Serving Suggestions
Serve these chips as a crunchy snack alongside a bowl of keto-friendly chili or guacamole. They’re also great as a side to a fresh salad or mixed into a keto taco bowl for added texture. Get creative and turn them into a party platter with a variety of dips!
Keep It Crispy: Storage and Reheating Tips
Store leftover chips in an airtight container at room temperature for up to 3 days. To maintain their crunch, avoid refrigeration. If they soften, pop them back in the oven at 350°F for 2-3 minutes. Pro tip: Let them cool completely before storing to prevent steam from making them soggy.
Customize Your Crunch: Recipe Variations
Add a twist by sprinkling your chips with garlic powder, smoked paprika, or a dash of lime juice before baking. For a cheesy version, sprinkle shredded Parmesan on top before the final bake. Experiment with different seasonings to match your mood!
Quick and Easy: Time-Saving Tips
To streamline the process, use a pizza cutter to slice the tortillas into triangles quickly. If you’re making a large batch, use two baking sheets to save time flipping. Preheat the oven while you prepare the chips to maximize efficiency.
Keto Tortilla Chips
Ingredients
- 1 recipe keto tortillas
- Cooking oil spray
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Spray a baking sheet with cooking oil and set aside.
- Cut the tortillas in half, then cut each half in thirds, creating 24 triangles. Place on the prepared baking sheet so they are not touching.
- Spritz tops of chips with cooking spray, then sprinkle with salt.
- Bake for 5 minutes. Remove the baking sheet from the oven and carefully flip the chips. Spritz with cooking spray and return to the oven for an additional 5-7 minutes until they start to brown around the edges.