Name: Keto Tortilla Chips with Guacamole & Cream
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 100 grams / 1 cup of almond flour (blanched); 150 grams / 1 ½ cup of shredded mozzarella cheese; 50 grams / ½ cup of shredded red cheddar cheese; ½ tsp salt - to taste; 1 tsp paprika powder; ¼ tsp cayenne pepper - to taste; ¼ tsp garlic powder; 1 avocado; ½ tbsp olive oil; 1 garlic clove; ¼ juice of a small lemon - to taste depending on the size of the avocado; Salt - to taste; Freshly ground black pepper - to taste; 100 grams / 3.5 oz of cream (crème fraiche); Kitchen scale; Saucepan to melt the cheese or a microwave bowl; Mixing bowl; Rolling pin; Parchment paper; Oven with oven rack; Sharp knife or pizza cutter; Small frying pan; Bowls for the guacamole and cream

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These Keto Tortilla Chips with salt, paprika, cayenne pepper and garlic powder are the real deal and packed with flavor. Serve them with fresh guacamole and cream. Each portion of Keto Tortilla Chips contains 4.5 grams of carbs or 7.5 grams with the guacamole and cream included.

This recipe yields 6 portions and is a snack. You can eat the Keto Tortilla Chips on their own or you can make a Keto Nachos dish with minced meat, paprika and mushrooms.

In this recipe, I used salt, and paprika-, cayenne- and garlic spices. Of course, you can adjust this to your own preferences.

When the Tortilla Chips come out of the oven, you should cool them down immediately. Once cooled down, you can store them in an air-tight container at room temperature.

Where do Tortilla chips come from?

Tortilla chips are usually made from high-carb corn tortillas, which are cut into triangles and then fried or baked. They originate from the Mexican cuisine and are made of corn, vegetable oil, salt and water.

Apparently, Rebecca Webb Carranza invented tortilla chips in the 1950s. Ms. Carranza and her husband owned a Tortilla Factory in Los Angeles and were among the first to mass-produce tortillas⁽¹⁾.

However, the machine often produced misshapen tortillas, and Carranza decided to try and use them instead of throwing them away. She cut the rejected tortillas into little triangles, fried them. Then she sold them in a bag for a dime.

To create a keto-friendly version, I used almond flour, mozzarella cheese and red cheddar. The spices bring the tortilla crisps taste.

Steps to take

Follow these 4 steps to make your home-made Keto Tortilla Chips with guacamole and cream:

Make the Keto Tortilla Chips dough
Bake the Chips in the oven
Prepare the Guacamole
Serve the Keto Tortilla Chips with Guacamole and Cream

Ingredients Keto Tortilla Chips

These are the ingredients for the Keto Tortilla Chips, home-made Guacamole and cream:

Keto Tortilla Chips

100 grams / 1 cup of almond flour (blanched)
150 grams / 1 ½ cup of shredded mozzarella cheese
50 grams / ½ cup of shredded red cheddar cheese
½ tsp salt - to taste
1 tsp paprika powder
¼ tsp cayenne pepper - to taste
¼ tsp garlic powder

Guacamole

1 avocado
½ tbsp olive oil
1 garlic clove
¼ juice of a small lemon - to taste depending on the size of the avocado
Salt - to taste
Freshly ground black pepper - to taste

Cream

Equipment

Kitchen scale
Saucepan to melt the cheese or a microwave bowl
Mixing bowl
Rolling pin
Parchment paper
Oven with oven rack
Sharp knife or pizza cutter
Small frying pan
Bowls for the guacamole and cream

Macro Overview Keto Tortilla Chips

Below you can find an estimate of the number of carbs, protein, and fat in these delicious Keto Tortilla Chips, without and with guacamole and cream.

This recipe yields about 6 portions. One portion of just the Tortilla chips contains on average 4.7 grams of carbs, 11.9 grams of protein, and 16.5 grams of fat.

If like me, you like to eat them with guacamole and cream, then one portion contains on average 7.6 grams of carbs, 12.8 grams of protein, and 26.2 grams of fat.

Step by Step Instructions

There are 4 simple steps to make your own Keto Tortilla Chips. Below are the step by step instructions.

1. Make the Keto Tortilla Chips dough

First of all, preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Secondly, weigh the almond flour, mozzarella cheese and red cheddar cheese. Add the salt and spices to the almond flour and give it a good stir.

Melt the cheese in a saucepan, while continuously mixing it with a spoon.

Once completely melted, add the cheese to the almond flour and kneed it with your hands into a dough. Make sure the cheeses and almond flour are well incorporated.

Split the dough into two or three balls. Place one sheet of parchment paper on the kitchen surface and add one dough ball in the middle.

Then place another piece of parchment paper on top and flatten the ball. Then, you can roll out the dough with a rolling pin.

The dough should be as thin as possible, only a few millimeters otherwise the chips won’t be crispy.

2. Bake the Chips in the oven

Cut out tortilla chip triangle shapes with a sharp knife or a pizza cutter.

With the smooth side of the knife, you can carefully loosen them from the parchment paper to spread them out a bit.

Place the parchment paper on an oven rack. Then, sprinkle some more salt and paprika spices on the chips.

Bake the Keto Tortilla Chips in the oven in two or three different batches. The chips will be ready in 12 to 15 minutes. Keep an eye out otherwise, they might burn.

You can already test if the chips are crispy. If they are not and they are not yet burned, then keep them in the oven a bit longer.

Once you remove the tray from the oven, transfer the parchment paper with the chips to a cool surface.

Later, you can transfer them into a bowl.

3. Prepare the Guacamole

While the chips are in the oven, we can prepare the guacamole.

Cut a clove of garlic into small pieces or use a garlic press. Fry the garlic for a few minutes in some olive oil in order for the flavors to come out.

Scoop the inside of the avocado (I used 2 small ones) into a deep plate or bowl and mash it with a fork.

Add the fried garlic, some lemon juice to taste, pepper and salt. And mix everything well together.

Also, scoop the cream or creme fraiche into a separate bowl.

4. Serve the Keto Tortilla Chips with Guacamole and Cream

It’s now time to serve the Keto Tortilla Chips with the home-made guacamole and cream.

This Keto Snack recipe yields about 4 to 6 portions. Based on 6 portions, one portion of just the Tortilla chips contains on average 4.7 grams of carbs, 11.9 grams of protein, and 16.5 grams of fat.

If like me, you like to eat them with guacamole and cream, then one portion contains on average 7.6 grams of carbs, 12.8 grams of protein, and 26.2 grams of fat.

In the mood for other Keto Snacks? Well, have a look at our Keto Snacks page. What about Keto Pumpkin Muffins?

For more Mexican food, have a look at our Keto Mexican Chicken Fajitas recipe.

Keto Tortilla Chips with Guacamole & Cream

Yield: 6

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

These Keto Tortilla Chips are the real deal since they are packed with flavor. Serve them with fresh guacamole and cream. This recipe yields about 6 portions. One portion of just the Tortilla chips contains on average 4.7 grams of carbs. If like me, you would like to eat them with guacamole and cream, then one portion contains on average 7.6 carbs.