Keto Tortilla Chips

These tortilla chips are best enjoyed immediately due to the nature of the ingredients. They are softer than traditional chips and may absorb moisture more quickly, so keep that in mind when storing them. If you would like to store your leftovers, they’re best kept in an airtight container for 3-4 days for the best freshness. You can keep them in the refrigerator to further preserve freshness, and if you would like to warm them up before serving, about 30 seconds in the microwave should do the trick.

I don’t recommend changing the flour. Almond flour and other keto-friendly flours, such as coconut flour, are not interchangeable at a 1:1 ratio. Other flours may be more absorbent and cause an overly dry dough. Substituting the flour is also not recommended because it can change the texture of the chips. While almond flour works the best, if you have to change the flour, perhaps due to a nut allergy, I would recommend starting with 1/3 as much coconut flour and testing as you go.

If you’re following a plant-based diet, you can definitely make these low carb chips vegan-friendly. The only non-vegan ingredient in the recipe is the mozzarella cheese, so there’s only one simple swap to make. Replace the mozzarella cheese with 2 teaspoons of olive oil and ¼ cup of water. Alternatively, with so many plant-based cheese substitutes on the market, feel free to try one of them in place of the mozzarella. Just remember to pay close attention to the chips while they’re baking because any changes in the recipe can affect the cooking time.

Corn and flour based chips are not usually part of a keto diet. However, there’s a growing number of options for those on low carb diets. Making your own chips is the best option because you can control all the ingredients that go into the recipe and customize the flavors to your personal liking. If you’re short on time, there are a number of store bought options that are keto friendly. Many of these options are in the health section at the grocery store and have a keto-certified label. Check the ingredients label to ensure the ingredients and nutrition align with your personal journey.

Flavor: You can be creative with the seasonings and use seasonings or superfoods: Coriander, everything bagel seasoning, chili powder, chia seeds, and nutritional yeast. You can even sweeten these keto chips with a natural sweetener to put a dessert spin on the recipe. Try to choose the seasoning depending on the dip or salsa you’ll be using.
Air fryer method: You can use the air fryer to make these chips. Preheat to 200/ 400 °C and air fry the chips for about 15 minutes in a single layer. Be careful to not overcrowd the air fryer basket so that air can freely flow and make them deliciously crunchy! Because every air fryer cooks differently, you’ll want to keep a close eye on the chips, checking them often to make sure they don’t burn.
Freshly shredded mozzarella: While pre-shredded mozzarella works well in this recipe and is great in a time pinch, freshly shredded mozzarella will give you the best consistency. Pre-shredded cheese is often coated with some form of anti-caking starch to help the pieces from sticking together. When you shred the cheese fresh off the block, you’ll notice that your dough is extra smooth and a bit easier to manage. Mozzarella is a soft cheese so it can be tricky to shred. To make the process easier, toss the block of mozzarella in the freezer for 15-20 minutes. It will firm up to make shredding a breeze. 
Use wet hands: Cheese based doughs can be notoriously tricky to handle. For best results, you really need to make sure the dough is well mixed into a smooth ball. If your rubber spatula isn’t doing the trick, wet your hands with a little water and knead the dough. The small amount of water won’t affect the dough and it will prevent the dough from sticking to your hands as you mix it.