Low-Carb Taco Tortilla Chips for Snacks

This content originally appeared on Sugar-Free Mom. Republished with permission.

If you love all things taco flavored, these super easy Low Carb Keto Taco Tortilla Chips are one for your must-make list. They use almond flour tortilla as a base, then spiced with a homemade taco seasoning with no added preservatives or sweeteners!

You can make these tortilla chips in the air fryer or your oven. For the ultimate in crispness, the air fryer method wins. Baking these tortilla chips in the oven is just as delicious, just a touch softer, more like a crisp cracker.

You can make these almond flour keto taco tortilla chips nut-free if you or your family have tree nut allergies. Simply swap the almond flour for sunflower seed flour in the same amount and you will have perfectly crispy keto nut-free taco tortilla chips!


Low-Carb Keto Taco Tortilla Chips

These crispy keto taco tortilla chips are easy to make at home, can be made nut free, and can be prepared in your oven or air fryer! They are the perfect party snack with any dip or salsa!
Course Appetizer, Snack
Cuisine Mexican
Keyword Tortilla Chips
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 12 servings
Calories 76kcal
Author Jo Harding


Taco Seasoning

teaspoon chili powder teaspoon onion powder¼ teaspoon garlic powder¼ teaspoon oregano¾ teaspoon cumin¾ teaspoon smoked paprika

Tortilla Base

1 cup almond flour or 100g2 tablespoons psyllium husk powder or 15g½ teaspoon baking powder½ teaspoon xanthan gum teaspoon salt1 large egg1 egg white1 tablespoon coconut oil or olive oil2 tablespoons water


Preheat oven to 355F / 180C / 160 fan.
Prepare the taco seasoning by whisking all the ingredients together in a small bowl.
Place the dry ingredients (almond flour, psyllium husk powder, baking powder, xanthan gum, salt, and taco seasoning) into a mixing bowl and stir to combine.
Add in the wet ingredients (eggs, oil, and water) and mix well.
Place in the fridge to rest for 15 minutes then shape into a ball with your hands.
Cut the ball into 2 pieces. Place 1 ball between 2 sheets of parchment paper and flatten with your hands. Then, roll thinly using a rolling pin to about the thickness of a coin.
Remove the top sheet of parchment Cut into triangles. Gather up any dough ends from ball one and include them in ball two. Cut remaining dough into triangles. You should have 60 triangles in all.

Oven Method

Place triangles on a baking sheet with space around each one, so they don’t overlap.
Bake for 7- 10 minutes or until golden. Keep an eye on them, as cooking times will vary depending on how thin you roll them. Remove from the oven and allow to cool to firm up.

Air Fryer Method

Spray chips with a fine spray of olive oil on both sides. Preheat your air fryer if your model requires it. Lay the tortilla chips in a single layer, so they don’t touch each other. Cook at 335F or 168C for 4 minutes. Allow chips to cool to crisp up. Note: you will need to do this in batches to cook all the tortillas.


Tupperware for 4 days or freezer for 2 .months


Net carbs: 2g


Serving: 5chips | Calories: 76kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 140mg | Potassium: 31mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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