Keto Chips: Transforming Low-Carb Tortillas Into Delicious Snacks

Craving tortilla chips on a keto diet? You can easily make some at home using low-carb tortillas and simple ingredients. Cut the tortillas into triangles, add some oil and seasoning, then bake or fry. You can also make the chips from scratch using almond flour and mozzarella cheese.

Choosing the right tortillas

When choosing the right tortillas for your keto chips, there are a few things to keep in mind. Firstly, you want to look for tortillas that are specifically labelled as low-carb. Regular flour and corn tortillas typically contain 12-15g of net carbs each, which is not ideal for a keto diet.

There are several brands that offer low-carb tortillas, such as:

• Mama Lupe (3g net carbs per tortilla)
• La Tortilla Factory (3-4g net carbs per tortilla, depending on the variety)
• Mission Carb Balance (4-6g net carbs per tortilla)
• La Banderita Carb Counter/Whole Wheat Flour Tortillas (5g net carbs per tortilla)
• Carbzone Low Carb Tortilla (7g net carbs per tortilla)
• Mission Wraps Low Carb (11g net carbs per tortilla)

When selecting a brand, it's important to read the ingredient list and nutrition facts label to ensure that the tortillas fit within your dietary needs and restrictions. It's also worth noting that while some store-bought keto tortillas are low-carb, they may not be gluten-free or grain-free. For example, the Siete Foods Almond Flour Tortilla is grain-free but has a higher carb count of 8g net carbs per tortilla.

In addition to the carb count, you may also want to consider the thickness of the tortillas. Thicker tortillas, such as the Mission brand, may require a longer cooking time to achieve the desired crispness. Thinner tortillas, like La Banderita, are preferred by some as they are easier to crisp up and are less likely to burn.

When choosing tortillas for keto chips, it's also essential to consider the serving size and net carb count per serving. For example, if you plan to make a large batch of chips or want to control your carb intake, opting for tortillas with a lower net carb count per serving may be preferable.

Lastly, personal preference plays a role in choosing the right tortillas. Some people may prefer the taste and texture of a particular brand, while others may prioritize the nutritional profile or ingredient list. It may take some experimentation to find the brand that best suits your taste and dietary needs.

Cutting the tortillas

To make keto-friendly tortilla chips, you'll need to start by cutting your low-carb tortillas into the desired shape. You can use a sharp knife or a pizza cutter to cut the tortillas into triangular chip shapes. Stacking several tortillas on top of each other and cutting them all at once can speed up this process.

If you prefer a more rustic look, you can also tear the tortillas into pieces by hand. However, if you want a more uniform chip shape, using a knife or pizza cutter is recommended.

Once you've cut your tortillas, you'll be ready to move on to the next steps of making your keto chips.

Baking the tortillas

Preheat your oven to 350°F (180°C). While the oven is heating up, take this time to prepare your tortillas. Stack your tortillas and cut them into triangular chip shapes. You can use a knife or kitchen scissors, or tear them by hand for a more rustic look. You can also use a pizza cutter to cut the tortillas into triangles.

Place the tortilla triangles in a single layer on a large baking sheet lined with parchment paper. If you don't have parchment paper, you can use silicone mats or even aluminium foil. Brush both sides of the tortilla triangles with olive oil or avocado oil. You can also use an oil spray for this step.

Sprinkle the tortillas with salt or your desired seasoning. You can use taco seasoning, garlic powder, onion powder, ranch seasoning, or even cinnamon and sweetener for a sweet version.

Bake the tortillas in the oven for 7-10 minutes, or until they are golden and crispy. The baking time may vary depending on the thickness of your tortillas and your desired level of crispness, so keep an eye on them. Start checking them after 5 minutes to avoid over-baking.

Once they are done, remove them from the oven and let them cool on the baking sheet for about 10 minutes. Then, they are ready to be served!

Storage

These keto tortilla chips are best enjoyed fresh and crispy. However, if you have any leftovers, you can store them in an airtight container at room temperature for 1-2 days. To crisp them up again, place them in the oven or microwave for a few minutes.

Frying the tortillas

To fry your keto chips, you will need to prepare a large, heavy-bottomed skillet. Fill the skillet with about 1/4 inch of oil—avocado, vegetable, or canola oil are good options. Heat the oil over medium heat. While the oil is heating, cut your tortillas into triangles. You can use a sharp knife or a pizza cutter for this step.

Once the oil is hot enough—it should be about 350°F (176°C)—you can start frying the tortilla chips. You can test the oil's readiness by using a probe thermometer or placing the tip of a tortilla into the oil; if small bubbles start to form around the tortilla, the oil is ready.

Add a single layer of tortilla triangles to the hot oil and fry them for about 1-2 minutes. Use tongs or a slotted spoon to flip the chips occasionally to ensure even cooking. Keep frying and flipping until the chips are golden brown. If the chips brown too quickly before they get crisp, your oil is too hot.

When the chips are golden brown and crispy, remove them from the oil and place them on a plate lined with paper towels. This is when you should season them with salt or your desired spices.

Frying keto tortilla chips will result in a delicious, crispy treat. However, it is important to note that each chip absorbs about 2 grams of oil during the frying process, which adds about 20 extra calories per chip. Therefore, frying adds extra time, creates more mess, and increases the calorie count of your keto chips.

Storing the tortillas

Storing your keto tortilla chips

If you have any leftover keto tortilla chips, you can store them in an airtight container for 1-2 days at room temperature. They are at their crispiest on the day they are made, but they can keep for a day or two.

If you are storing the chips in a plastic ziplock bag or airtight container, they will remain crisp. However, if you store them in a paper bag, they will start to go stale and soggy.

If you are storing the tortillas before making them into chips, they will last 3-4 days in the refrigerator. After that, the taste and texture will start to decline, and they will become more rigid.

Frequently asked questions