The Best Keto Chips

5 ratings

These Keto-friendly chips are an excellent healthy option to snack on. They are crunchy, cheesy, and guilt-free. They taste amazing on their own and when dipped in dressings and sauces. But most importantly, these low-carb chips are prepared in 10 minutes and require only a handful of ingredients.

This recipe is one of the best Keto recipes to serve at movie nights, friend gatherings, and events. These chips are a crowd-pleaser, so you better bake a double batch. Serve them with a variety of dips for a healthy party food option.

How to make the best Keto chips from scratch

This recipe is straightforward and takes a few minutes to prepare. Simply mix all the ingredients in a bowl until a uniform dough forms. Roll it between 2 pieces of parchment paper, slice it into even triangles, and bake until golden and crispy.

Can you omit the coconut flour in this recipe?

If you don’t want to use coconut flour, you can replace it with another half cup of almond flour, making it a total of 1 1/2 cups almond flour.

What type of cheese is best for these Keto-friendly chips?

For this recipe, we are using shredded whole milk mozzarella cheese. You can also use shredded cheddar cheese or Monterey Jack as long as they’re full-fat. We don’t recommend using low-fat types because they may not yield crunchy chips.

What to serve with these homemade Keto-friendly chips?

This is where it gets fun and interesting. You can serve these crispy chips with whatever dip you like, and they will taste delicious. Some Keto-friendly options include Keto salsa, guacamole, Keto ranch dressing, and salsa verde. You will find many easy Keto recipes for dips in the sides section of our recipe database.

How to store these Keto chips?

Once your chips have cooled completely, store them in an airtight container or sealable freezer bag. These chips will stay fresh and crisp for about 3 days.

Net Carbs

1.9 g
Fiber

2.2 g
Total Carbs

4.1 g
Protein

5.5 g
Fats

11.4 g

135 cals

Quantity

Serving Size

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Almond flour

1 cup
Coconut flour

2 tbsp
Salt

1.25 tsp
Garlic powder

0.25 tsp
Paprika

0.25 tsp
Raw egg

1 large
Extra virgin olive oil

1 tbsp
Mozzarella cheese, whole milk

0.5 cup, grated

Step 1

Preheat your oven to 350 F/ 180 C. Line a baking sheet with parchment paper and set it aside. To a bowl, add the almond flour, coconut flour, spices, and salt.
Step 2

Mix the dry ingredients. Add the egg, olive oil, and shredded mozzarella. Mix well using a wooden spoon or spatula, then knead for a minute with your hand until a dough forms.
Step 3

Place the dough between 2 pieces of parchment paper. Shape the dough into a rough rectangle. roll it evenly until it is 1-2 mm thick.
Step 4

Cut the dough into a perfect rectangle, removing the shaggy edges. Cut the rectangle into even squares, then slice diagonally to get triangles. Transfer the triangles to the lined baking sheet while keeping a little distance between the pieces.
Step 5

Bake for 10-12 minutes, or until golden. Turn the oven off, open the oven door slightly, and leave the chips inside for 5 minutes to crisp up. Take the chips out of the oven, and let them cool completely before handling.
Step 6

Transfer the chips to a plate. Garnish with freshly chopped cilantro. Serve it with your favorite dip or sauce.