Guaranteed Guilt-Free: Low Carb Tortilla Chips for Your Next Netflix Binge
Contrary to popular notion, tortilla chips can be a healthy snack! This is great news for dieters who are on a ketogenic diet because some recipes are totally diet-friendly. As long as you are making the tortilla chips at home, you can whip up low carb tortilla chips that you can nosh on, guilt-free.
Remember, homemade will always be superior to store-bought so if you’ve got an upcoming party or you’re simply craving for something savory for your nighttime Netflix binge, try any of these yummy low carb tortilla chips recipes:
Classic Low Carb Tortilla Chips
It’s a classic for a reason! This recipe brings the delightful flavor of tortilla chips that you love sans the extra carbs. That's not even the best part! This recipe requires simple ingredients that you may already have in your kitchen right now.
2 cups almond flour
½ tsp. chili powder
½ tsp. garlic powder
½ tsp. cumin
¼ tsp. paprika
¼ tsp. sea salt
1 large egg, beaten
½ cup shredded mozzarella cheese
Start by preheating the oven to 350 degrees Fahrenheit and lining a baking sheet with parchment paper. In a mixing bowl, combine the spices and the almond flour. Gradually add the egg then beat the mixture using a hand mixer until the dough turns crumbly.
In a microwave-safe mixing bowl, place the mozzarella and melt the cheese for 15 to 20 seconds or until fully melted. You can also use the stove to melt the cheese. Add the melted cheese into the dough mixture and mix them well until fully incorporated. Knead the dough. If the dough hardens while kneading, reheat in the microwave for 15 seconds or so then knead again.
Cover the dough in two large pieces of parchment paper and use a rolling pin to roll out the dough thinly, about 1/16-inch thick. Cut the dough into triangles and place the pieces on the parchment lined baking sheet carefully, making sure none of the pieces are touching each other. Stick in the oven and bake for 8 to 12 minutes until golden brown. If the tortilla chips oil up as they bake, pat dry with paper towel. After baking, leave the tortilla chips to cool on a wire rack, they should turn extra crispy as they cool. Serve with your favorite dip and enjoy!
Puffed, Low Carb Tortilla Chips
As the name implies, this is a puffy version of the classic low carb tortilla chips. These chips are guaranteed crunchy, delicious, yet low in calories! Sweet or savory, baked or fried, you can serve these tortilla chips any way you want.
For the tortilla dough
96 grams almond flour
24 grams coconut flour
2 teaspoons xanthan gum
1 teaspoon baking powder
1/8 to ¼ teaspoon kosher salt depending on whether sweet or savory
2 teaspoons apple cider vinegar
1 egg lightly beaten
3 teaspoons water
Cooking the Tortilla Chips
Your frying oil of choice
Extra virgin olive oil
For the tortilla dough
Combine the almond flour, coconut flour, xanthan gum, baking powder and salt to the food processor and pulse until well incorporated. Pour in the cider vinegar as you process the ingredients. Gradually add the eggs and the water then continue blending until the dough is smooth and sticky to the touch. Wrap the dough in cling wrap then knead through the plastic for a minute or so. Leave the dough to rest for two minutes. If you are not in a hurry, leave the dough in the fridge to rest for two days.
After resting the dough, break it into 1-inch balls. With a rolling pin, roll each dough ball on 2 sheets of waxed paper. Make sure to thin out the dough so the tortilla chips will puff up. Cut the thinned out tortillas into 8 triangles then set aside.
Cooking the Tortilla Chips
You can cook the tortilla chips two ways; you can fry it or bake it. Both methods yield delicious results!
Frying the tortilla chips
If you are frying the tortilla chips, start by preheating the oven to 350° Fahrenheit then prepare a baking sheet lined with parchment paper.
Heat up a skillet over medium high then add your choice of frying oil. Once the oil is hot, drop the tortilla dough in small batches so they do not burn. Fry for 3 to 5 seconds until the tortilla chips are puffed up then flip for even frying. Do not fry the tortilla chips through; they should remain white in color when taking them out of the frying pan. Transfer the tortilla chips to a paper towel-lined plate.
Transfer the fried tortilla chips to a baking tray then stick in the oven. Bake for 12 to 15 minutes until golden brown, flipping the chips over halfway through for even baking. Once the chips are done baking, let them rest on a cooling rack, they will turn crispy while cooling. Serve with your favorite dip or toppings and enjoy!
Baking the tortilla chips
Start by preheating the oven to 350° Fahrenheit then line a baking sheet with parchment paper. Place the tortilla dough on the baking sheet then stick in the oven. Bake for 13 to 15 minutes, flipping halfway through for even baking. Once the chips are golden brown, take them out of the oven and leave them to cool completely on a cooling rack. Brush with EVOO prior to serving and enjoy with your favorite toppings!
Spiced Low Carb Tortilla Chips
This spiced up recipe is a step up from your usual tortilla chips recipe! The recipe involves adding key spices to give the tortilla chips a distinctively different flavor, which pairs so well with the chips’ crunchy texture! As usual, the chips are totally guilt-free (and vegan!) so nosh away.
1 tablespoon black chia seeds
¼ cup water
1 cup almond meal
1 tablespoon olive oil
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon garlic powder
1 teaspoon nutritional yeast (optional)
Start by preheating the oven to 390 degrees Fahrenheit and lining a baking sheet with parchment paper. Then, combine and stir the water and chia seeds in a small mixing bowl. Set aside until the chia seeds turn gel-like. In a large mixing bowl, combine and mix the almond meal, olive oil, spices and the chia seed gel. Stir all the ingredients to form a dough. Knead the dough by hand, making sure to incorporate the chia seeds into the almond meal. Finally, form a dough ball and wrap the top and bottom of the ball with parchment paper.
With a rolling pin, thin out the dough ball as thinly as you can. Remove the parchment paper on top of the dough and start cutting it into tortilla chips using a sharp knife. Shape each piece into a triangle. If you have excess dough, just keep it in the fridge to make more chips later.
Place all the dough on the baking sheet and stick in the oven. Bake for 6 minutes until the tortilla chips have turned a golden brown. Flip the tortilla chips halfway through for even baking! Once the chips are done baking, take them out of the oven and let sit for 5 minutes. With a small spatula, gently lift the tortilla chips from the parchment paper and arrange them on a serving plate. Add your favorite dips or toppings and serve!