Tortilla chips are delicious, and they make an excellent snack or side dish for most meals, but unfortunately, not every type of tortilla chip can be enjoyed by those on the keto diet.
Luckily, there are plenty of recipes that can be used to create tortilla chips out of ingredients that comply with the keto diet plan. The best part is that they’re all very easy to make and delicious! You’ll have enough creative ideas to last you through the year!
Roasting cauliflower is one of my favorite ways to prepare it because the flavor is so rich. I like to roast cauliflower in a pan with olive oil, salt, pepper, and garlic powder. If you want a little more flavor, add some cumin or curry powder too. Then I usually sprinkle on some chopped fresh herbs before tossing them with lemon juice or zest.
The crispy outside combined with the soft inside really makes this dish irresistible! Roasting cauliflower also has many health benefits such as reducing inflammation in your gut by helping balance your microbiome which can help improve digestion. It’s also a good source of Vitamin C which helps protect against free radicals that cause oxidative damage and inflammation in your body.
The fiber content in roasted cauliflower is also essential for weight management and heart health. Another way to make keto tortilla chips is to use eggplant instead of cauliflower. Slice eggplant into thin rounds about 1/4-inch thick, brush each side with extra virgin olive oil then season with salt, black pepper, thyme, basil, rosemary, and oregano – whatever flavors you have available at home will work here!
Rosemary Sea Salt Keto Tortilla Chips
- Preheat the oven to 400 degrees Fahrenheit.
- Cut a large bag of tortillas into 6ths (each will be about 3×3) so they’ll fit in a skillet that has been sprayed with cooking spray or lined with parchment paper. Place the cut tortillas in the skillet, spraying or lining another pan for when all six are done.
- Bake for 4 minutes on each side, then cool on a wire rack. When cooled, sprinkle chips with salt, rosemary, and garlic (optional).
Keto Cheddar Jalapeño Cornbread Bites Recipe Ideas
Preheat the oven to 350 degrees Fahrenheit. -In a bowl, whisk together 2 eggs until well combined. Add 1⁄4 cup heavy cream, 1 tsp sugar substitute (or sugar), 1⁄4 tsp baking powder, 1⁄4 tsp baking soda, 1⁄8 tsp salt, and 1⁄2 cup shredded cheddar cheese.
Whisk well until the batter is smooth. In a cast iron skillet or other nonstick surface coated with cooking oil spray over medium heat, and pour in half of the batter using an ice cream scoop to create 6 small cornbread cakes. Cook for 5-6 minutes on each side until crispy brown around the edges and cooked through inside.
Rosemary Sea Salt, Basil & Garlic
This recipe will yield a large number of chips, so be sure to have plenty of storage available. Feel free to scale this recipe up or down depending on the desired number of servings.
2 cups shredded cheddar cheese (if desired) 2 tbsp olive oil or melted butter 2 tsp minced garlic 1/4 tsp salt (or more, if desired) 1 tsp dried basil leaves 1/4 cup milk (or water) 3 cups corn tortillas, cut into 8 wedges each
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Place corn tortillas in a bowl and toss with olive oil or butter until well coated. Mix together the garlic, salt, basil, and milk or water; pour over tortillas.
Sprinkle cheese over top. Bake for 10-15 minutes, rotating halfway through baking time for even browning. Serve immediately or store in an airtight container for up to three days.
Italian Style with Cheesy Breadcrumbs
1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut two slices of bread into cubes and place in a large bowl with 1⁄4 cup of melted butter or oil, 1⁄2 teaspoon salt, pepper, parsley flakes, garlic powder, and onion powder. Mix well until evenly coated with the butter or oil mixture. Spread on a baking sheet lined with parchment paper or foil and bake for 10 minutes or until golden brown. Let them cool completely before breaking them into small pieces for the tortilla chips recipe.
3. In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter (1/2 stick) and 3 tablespoons finely grated Parmesan cheese until bubbling and starting to turn light brown around the edges. Add 7 ounces of fine-crumbed white breadcrumbs (about 8 cups). Cook, stirring constantly until bread crumbs are uniformly browned, about 5 minutes more. Season with salt and pepper if desired. Remove from heat and let stand while you prepare the next step of this keto tortilla chip recipe idea.
4. Pour the chips onto a large rimmed baking sheet, then top with 6 tablespoons chopped pecans and sprinkle liberally with coarse sea salt. Bake until crisp, 15 to 20 minutes. Stir once halfway through the cooking time so they crisp up on both sides. Cool completely before serving as an appetizer or side dish!
Dipped in Egg & Baked Avocado Slices
Dipping your chips in an egg before baking them will make them crisper, so they’ll have a really nice crunch. I recommend using a mixture of ground cumin, paprika, chili powder, garlic powder, and salt when you dip your chips in the egg. Once they’re dipped in the egg mixture, bake them at 400 degrees Fahrenheit for about six minutes or until they’re crispy and golden brown. They’ll come out like this:
The avocado slices are sliced thinly on the bias and then brushed with olive oil. Then they’re baked at 400 degrees Fahrenheit for five minutes or until they’re lightly browned on one side. Then you brush the other side with olive oil before flipping them over to cook for another five minutes or so. These chips taste delicious! You can cut up vegetables such as carrots, zucchini, and red bell peppers into long skinny strips to create some more variations.
Instead of dipping your tortilla chips in egg, try brushing them with pesto. If you don’t have any homemade pesto handy, simply combine three tablespoons of basil leaves (fresh or dried) with 1/4 cup pine nuts (pine nuts give pesto that signature nutty flavor), one tablespoon grated Parmesan cheese, four cloves garlic (chopped) and 1/2 teaspoon kosher salt (or to taste).
You could also add some bacon bits if you want extra protein!
Parmesan & Herbs
Start by making your chips. To make them, you will need a large package of low-carb tortillas, some grated Parmesan cheese, and fresh herbs like parsley or thyme. In a bowl, mix together the grated Parmesan cheese with the fresh herbs. Brush each side of the low-carb tortillas with an egg wash made from one egg beaten with 1 tablespoon of water.
Dip both sides of the low-carb tortilla in the Parmesan-herb mixture. Lay on greased parchment paper or a silicone mat on a baking sheet to bake at 350°F for about 10 minutes or until crispy. Remove from oven and cool for about five minutes before serving. Serve with guacamole or any other dip you can think of!
Bake tortillas at 375 degrees Fahrenheit for 15 minutes, or until crispy. Remove from oven and sprinkle shredded cheese on each tortilla. Add pepperoni slices on top of the cheese, then return the baking dish to the oven for 5-7 minutes, or until the cheese is melted. Serve warm.
Preheat the oven to 400°F (205°C). Cut a large flour tortilla into 8 wedges; lay the wedges on a baking sheet in one layer. Bake for 10 minutes or until crisp, flipping halfway through cooking time. Sprinkle with grated Parmesan cheese; bake for 2 minutes more or until cheese melts and starts to brown slightly. Let cool before serving.
In this recipe, we’re taking the idea of a classic bacon ranch flavor and putting it on tortilla chips. To do this, you’ll need ground beef, bacon, cheddar cheese, tomatoes, onion flakes or powder, garlic powder, or seasoning salt. Brown your ground beef in a skillet with some olive oil until it’s cooked through. Add in your finely chopped onions and tomatoes.
Add your seasonings: garlic powder or seasoning salt (or onion flakes), plenty of black pepper, and some cayenne pepper if you like it spicy! Then add in your bacon bits (save out some for topping) and shredded cheddar cheese. Let everything cook together for about five minutes before removing it from the heat. Pour the entire mixture onto a baking sheet lined with parchment paper.
Use a spatula to spread the meat and cheese evenly over the surface of the pan. The thinner your slices are, the crispier they will be when they are done cooking. Bake at 350 degrees Fahrenheit for 15-20 minutes. Sprinkle with extra bacon bits and let cool before slicing into strips. Serve while still warm, either plain or with dips such as salsa, sour cream, guacamole…
This keto tortilla chips recipe is a delicious way to get your crunchy chip fix. It’s flavorful, easy to make, and a crowd pleaser for any party or get-together. The best part about this recipe is you can easily customize the flavors to your liking. You can even make the chips in bulk and store them in an airtight container for up to two weeks.
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