Who knew satisfying your snack cravings could be so easy and guilt-free? These Crunchy Keto Tortilla Chips are like a crunchy hug for your taste buds—perfectly crispy and just begging to be dipped. I stumbled upon this recipe during a late-night snack attack, and trust me, it’s a game-changer when you’re trying to keep things low-carb but still crave that satisfying crunch.
Steps
- Begin by slicing your tortillas into small wedges, suitable for chips.
- For Frying: In a large skillet, heat about half an inch of oil to medium-high. Fry the tortilla wedges in small batches, turning each piece once, until they achieve a golden brown color, which should take roughly one minute per side. Once cooked, place the chips on a paper towel-lined plate and immediately season with salt.
- For Deep Frying: Heat oil to 355°F. Fry the tortilla pieces for approximately 2 to 2½ minutes until golden, then transfer to a paper towel-lined plate and season with salt right away.
- For Baking: Preheat your oven to 350°F. Arrange the tortilla wedges on a parchment-lined baking sheet. Brush them with oil, sprinkle with salt, and bake for about 20 minutes, flipping once halfway through, until they turn golden brown. Cool the chips on a wire rack.
- Using an Air Fryer: Set the air fryer to 325°F. Lightly coat the tortilla pieces with oil and sprinkle them with salt. Arrange them in a single layer in the air fryer basket and cook for 7 minutes. Flip them over and cook for another 7 minutes until golden brown, then allow them to cool on a wire rack.
Ingredients
- Keto-friendly tortillas (homemade almond flour tortillas or store-bought)
- Avocado oil or olive oil
- Maldon sea salt (or regular sea salt)
- Ranch seasoning:
- 2 tablespoons dried parsley
- 1 tablespoon dried chives
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried dill
- Salt and pepper to taste
- Onion seasoning:
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon sea salt
- BBQ seasoning:
- 1 tablespoon smoked paprika
- ½ tablespoon brown sugar substitute
- 1 teaspoon sea salt
- 1 teaspoon granulated garlic
- 1 teaspoon mustard powder
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- Keto nacho seasoning:
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Cinnamon sugar seasoning:
- 1 tablespoon keto-friendly sweetener
- 1 teaspoon cinnamon
- Taco seasoning:
- 2 tablespoons keto taco seasoning
Nutritional Values
Calories: 848kcal | Carbohydrates: 56.8g | Protein: 34.8g | Fat: 63.84g | Fiber: 41.84g
FAQ
- Can I use store-bought tortillas for this keto chips recipe?
- Yes, you can use store-bought tortillas, but be sure to check the ingredients to ensure they align with your dietary needs, especially if you’re looking for gluten-free options. Homemade almond flour tortillas are also a great choice.
- What is the best oil to use for frying these chips?
- Avocado oil is recommended due to its high smoke point, but olive oil can also be used. Just be mindful of its lower smoke point when frying.
- How can I ensure my keto tortilla chips are crispy?
- To achieve maximum crispness, avoid overcrowding the chips during baking or air frying by cooking them in batches. For frying, cook the chips in small batches and season them immediately after removing them from the oil.
- What are some seasoning options for these chips?
- You can experiment with various seasoning blends such as ranch, onion, BBQ, keto nacho, cinnamon sugar, or taco seasoning. Sprinkle the seasoning over the chips before baking or air frying, or right after frying while they’re still warm.
- How should I store leftover keto tortilla chips?
- Store any leftover chips in an airtight container at room temperature for up to one week. If they lose their crispness, you can reheat them in the oven or air fryer to crisp them up again. Avoid refrigerating or freezing them, as it may affect their texture.
Tips
- Avoid Overcrowding: To achieve maximum crispness, ensure the chips have enough space when baking or air frying them. This may require cooking in multiple batches. Similarly, when frying, cook the chips in batches to avoid overcrowding the oil.
- Use the Right Tools: Efficiently cut the keto-friendly tortillas using a pizza cutter, pastry cutter, or kitchen scissors. A sharp knife will also work if these tools are unavailable.
- Monitor Cooking Time: Since the cooking time can vary based on the type of tortillas used, keep a close watch to prevent burning. Adjust the time as necessary to ensure they turn golden brown without overcooking.
- Season Immediately: For frying, sprinkle salt on the chips immediately after removing them from the oil to ensure the seasoning adheres well and enhances the flavor.
Equipment
- Air Fryer – for air frying the tortilla chips.
- Deep Fryer or Large Skillet – for deep frying the tortilla chips.
- Silicone Brush – for brushing oil on the chips.
- Wire Rack – for cooling the chips.
- Pizza Cutter or Pastry Cutter – for cutting the tortillas into wedges.
- Parchment Paper – for lining the baking sheet when baking the chips.
