Imagine if you went to Taco Bell right now and ordered a chalupa, then came home and deep fried it. Now, imagine if that same chalupa was low-carb and keto friendly. This is what the keto tortilla chips reminded me of. An exceptional cross-breed baby between a regular tortilla chip and a bready, soft chalupa.
For the original flaxseed tortilla recipe, I used curry powder originally. It’s up to you to season with whatever you’d like. This time I chose garlic powder, onion powder, and salt and pepper. You could use red pepper flakes, paprika, or any of your own favorites when making them to adjust to your own tastes accordingly.
It really helps to have a tortilla press when you’re making the flaxseed tortillas. You end up using much less of the dough per tortilla, and they come out a lot more uniform in shape. Roll the dough into a small ball (about 1/6 of the dough). Then, just stick 2 pieces of parchment paper on either side of the tortilla dough. Then press! Close it up, press it down, and a perfect tortilla is right there – simple as that.
Another big utensil here is a deep fat fryer. It’s your choice to go between animal fat (lard) and peanut oil. These are the two cheapest and keto-friendly oils that I’ve found out there. Typically I fry with lard, and I love it. The flavor is great, the texture is always awesome, and it’s cheap enough for me to not worry so much about cleaning it out.
Yields 36 total Keto Tortilla Chips
The Preparation
Tortilla Chips
- 6 flax seed tortillas (Recipe Here)
- 3 tbsp. Oil for deep frying, (absorbed oil)
- Salt and pepper to taste
Toppings
- Optional: Diced jalapeno
- Optional: Fresh salsa
- Optional: Shredded cheese
- Optional: Full-fat sour cream
The Execution
1. Make the flaxseed tortilla’s using this recipe. I get 6 total tortillas when using a tortilla press.
2. Cut the tortillas into chip-sized slices. I got 6 out of each tortilla.
3. Heat the deep fryer. Once ready, lay out the pieces of tortilla in the basket. You can fry 4-6 pieces at a time.
4. Fry for about 1-2 minutes, then flip. Continue to fry for another 1-2 minutes on the other side.
5. Remove from the fryer and place on paper towels to cool. Season with salt and pepper to taste.
6. Serve with toppings of choice!
This makes a total of 36 Keto Tortilla Chips. Each chip is approximately 40.34 Calories, 3.03g Fats, 0.37g Net Carbs, and 0.83g Protein.
| Keto Tortilla Chips | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 6 flax seed tortillas | 1106.4 | 70.68 | 62.88 | 49.8 | 13.08 | 29.94 |
| 3 tablespoons absorbed lard | 346 | 38.4 | 0 | 0 | 0 | 0 |
| Totals | 1452.4 | 109.08 | 62.88 | 49.8 | 13.08 | 29.94 |
| Per chip(/36) | 40.34 | 3.03 | 1.75 | 1.38 | 0.37 | 0.83 |
Keto Tortilla Chips
Ingredients
- 6 flax seed tortillas Recipe Here
- Oil for deep frying (~3 tbsp. absorbed oil)
- Salt and pepper to taste
Instructions
- Make the flaxseed tortilla's using this recipe.
- Cut the tortillas into 6 slices. Pre-heat deep fryer.
- Once ready, lay out 4-6 pieces or tortilla at a time.
- Fry for about 1-2 minutes, then flip. Fry for another 1-2 minutes on the other side.
- Remove from the fryer and place on paper towels to cool. Season with salt and pepper to taste.
- Serve with toppings of choice!
As one who champions the use of a tortilla press, may I suggest using a small cookie scoop, rather than messing up your hands by rolling the dough? I’ve found that scoops of any size will make an equally round tortilla once pressed. The bigger the scoop size, the bigger the tortilla.
Also, on the subject of parchment paper, Amazon sells parchment rounds in all sizes–so just look for the diameter of your particular press (mine is 10″–bought an electric one and cut off the cord), and find the parchment rounds that match your size press. These are normally used in cake pans, but I got clever and said, “what the hell.”
Amazon also sells baking sheet-sized ones if you use parchment paper while baking.
Thanks for that suggestion 🙂 I found that once this dough has been sitting out for an hour and a bit, it doesn’t really stick up my hands all too much, so I don’t mind working with it. But, I will try out using a scoop next time to get to get some uniformity to it all.
As far as the parchment goes, I usually just cut my regular parchment into 2 squares and place it on either side of the tortilla press disk. Stick the dough in the middle and press. They work quite well. I have looked into the rounds, but as I don’t make tortillas all the time, I figured I’d just use the regular parchment when I need it.
Thanks for always giving such awesome insights!
I love your website. I can’t believe how fab your recipes are and how much info you provide. I am a bullet proof coffee convert.I had only been focused on low carb (>15 net) for the past 5 weeks and had lost 8 lbs but had hit a plateau for the past 2 weeks. Then I found your site, have followed my macros for just 2 days and ouila: I lost 1.5 lbs.Turns out I was eating WAY too much protein. G’dayplateau!
iI spent several years in Texas and developed a deep love of all things Tex Mex. I can’t wait to make your tortillas. However I fear I may ruin my net carb intake with salsa – which I love. i already use jalapeños on most foods. Any other suggestions? Hasta luego from Estados Unitos
Thanks so much John! Really means a lot when my site helps others out – and I always love to hear about it 🙂
You can make your own salsa and it’s not too bad. Load up with jalapenos and a bit of onion – balance it out with some cilantro and tomatoes. That’s usually the best bet. There are some good salsa’s around my area that only have 1g carbs per 1 tbsp.
Try giving a look around at a few different places and I’m sure you’ll find something suitable!
What oil did you use?
I don’t have any psyllium…can I just use extra flaxseed? Or is there another alternative? I have almond flour and coconut flour.
A little coconut flour or a bit more flaxseed may work. A better idea may be to decrease the water slightly (just so you don’t have to measure other things out).
I made the dough exactly how it said to and left it on the counter for an hour while I ate dinner. Ad well after dinner I didn’t feel like making the chips so I covered it and put it in the fridge overnight.So today after breakfast I made these chips and I was worried about the flax since it had to sit out, how it would do. When rolling I had to use a lot of coconut flour because it was very wet and sticky with out it but other than that all was good.
Yeah, the flax will dry up a bit if left overnight (I’ve tried it, too). I usually always make the tortillas on the same day. If I put it in the fridge, I’ll try putting some oil into it and mixing it by hand until I find a consistency I roll. The only drawback of coconut flour is that small amounts add up in carbs rather fast.
I have a great pico de gallo and needed something to eat with it. These fit the bill they were crunch and stood up to the dip. I put a little corn bread flavoring in mine and they tasted great, thanks for the recipe.
The cornbread flavoring is a great idea — I’ll have to try that myself.
Thanks for the feedback, Terry. Glad you enjoyed the recipe!