Keto friendly tortilla chips that actually stand up to all your favorite low carb dips and salsas. These homemade tortilla chips are easy to make and have less than 1g carbs per serving. They truly satisfy that need for crunchy snacks! Watch my video to see just how easy they are to make.
Looking for crunchy keto snacks? Look no further than these keto nacho chips, a recipe that I created for my first cookbook, The Everyday Ketogenic Kitchen.
What a hit these truly crunchy low carb tortilla chips are. When I was first writing my book, I played and experimented a lot to get this keto chips recipe just right. And when I hit upon the magic formula, they were so good, my family devoured them all in one sitting.
Good thing that they have almost no carbs per serving! And they are the perfect accompaniment for my Sugar-Free Margaritas, too.
I didn’t want to just do the old toasted cheese crisps. Those can be delicious but they are just cheese and they just don’t taste like real tortilla chips. Plus the amount of dairy can be a bit hard on the tummy.
What’s a good tortilla chip lover to do?
Enter the ever beloved keto snack: pork rinds
Are Pork Rinds Healthy?
After the bad rap pork rinds got during the low fat era, many people are still pretty freaked out by the liberal use of them in on the keto diet.
I am not one to advocate for eating pork rinds all day every day, but they can indeed be part of your healthy keto diet. I think it really depends on a few factors. The kind of pork rinds you choose to purchase plays a significant role here.
I truly love the pork rinds from 4505 Meats, because they clearly care where their pig skin comes from and source only from small family ranches that embrace humane animal welfare practices. No factory farms for them!
If it’s the pig skin angle that worries you, consider the fact that you are reducing waste by eating the whole animal. Our ancestors ate so much more of the animals than we do and it’s good practice to follow in those ancient footsteps. And people have been eating chicharrones (aka pork rinds) for centuries.
Want to try making your own homemade chicharrones? It’s laborious but fun!
The healthiest pork rinds are actually those that are fried in their own fat and not in other extraneous oils. Shocked? Well you might be, with the emphasis on unsaturated fats for a healthy diet. But the fat from pork rinds cooked in their own lard is actually 43% unsaturated and most of that is oleic acid.
Not to mention that lard doesn’t become unstable at high temperatures as some fats and oils do. So it’s the ideal fat for deep frying.
Have I convinced you of the relative health benefits of pork rinds? Again, they are a snack food and not meant to be your only source of nutrition. But they are a good choice for keto snacking and they are the secret ingredient in my super crunchy low carb tortilla chips.
Tips for Making Low Carb Tortilla Chips
I’ve made these chips numerous times and I’ve nailed down my process here. Here are my best tips for success
- If you grind your own pork rinds, be sure to measure them out after you grind them. They are so light and fluffy in their whole from that it takes quite a bit of them to make 1 1/2 cup of crumbs. You’re looking at 3 to 4 ounces, at least.
- If you purchase them already ground, I like the ones from Pork King Good. The chicharonnes they use are fried in their own animal fats so that’s good news.
- Grinding your own pork rinds does mean the chips may be a bit chunkier looking, since it’s hard to get them as fine as the commercial ones. But it still works really well, you just may not be able to get them quite as thin.
- Roll out your dough on parchment or a silicone mat. They will cook a little faster on the parchment, since it’s less protective, so watch them closely.
- How thin you roll them also matters. I love the thin ones because then I get more chips out of the dough but they do crisp up faster. I actually burned one batch while making this video!
- The taco seasoning can be storebought but be careful of the brand. I like the ones from Primal Palate as I know they have no junkie fillers.
How to Serve Keto Tortilla Chips
Okay, seriously, do I really have to answer this? The real question is… what won’t you serve with them? They truly are sturdy enough for salsa and guacamole.
But here are some other delicious keto dip ideas:
Low Carb Tortilla Chips
Ingredients
- 2 large egg whites
- 1/4 tsp salt
- 1 1/2 cups crushed pork rinds
- 1 cup shredded Mexican or cheddar cheese
- 1 tbsp taco seasoning
Instructions
- Preheat the oven to 300F
- In a large bowl, whisk the egg whites with the salt until frothy. Stir in the pork rinds, cheese, and taco seasoning until well combined.
- Turn the mixture out onto a large piece of parchment paper and pat into a rough triangle. Top with another piece of parchment and roll out very thinly, to at least 12 inches by 12 inches. Remove the top piece of parchment and slice the bottom piece onto a large baking sheet.
- Use a sharp knife or a pizza cutter to score into 2 inch squares, then score each square diagonally into 2 triangles. Bake 20 minutes, until the chips are starting to turn golden, then turn off the oven and let them sit inside until firm to the touch. This can be anywhere between 10 and 20 minutes, so watch them carefully.
- Remove from the oven and let cool completely before breaking apart along the score lines.
Video
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Made these for Super Bowl 2026 and I couldn’t be happier. The outside chips of the square were a bit thinner than the middle and turned out perfectly crispy and delicious. The center of the square I didn’t roll out quite as thin and the edges of those chips were crispy, but their centers were slightly more chewy, but still delicious.
I think if I used two sheet pans and rolled out into two narrower rectangles I would have ended up with more outside chips and they would have all been crispy. Alternative is to actually roll better from the center and make the center much thinner.
Overall, excellent! My husband’s had to put up with my ‘cooking experiments’ for many years and he loved these! We dipped them into Deviled Ham dip for an extra meaty keto experience. Thanks for the recipes!
I love your cook book(s). They are the most used in my kitchen. Everything I’ve made has been fabulous…except these chips. I have made these twice now with sad results. I followed the recipe EXACTLY as printed in the book. The first batch was rolled out to the 12 inches as instructed, but even after letting them cool completely they were rubbery and greasy. For the second batch I separated the batch on 2 cookie sheets and rolled out ultra thin each to 12 inches. The second batch was 95% crispy and 5% rubbery, but still very greasy. Very labor intensive as I make my own pork dust. Please tell me what am I doing wrong? Thank you
It might be your pork rind dust that’s the issue. Or your cheese. It’s hard to say without knowing more!
Hi Karen
I just made these. I cooked them at 150°C for about 45 minutes, taking them out at 35 minutes to separate them to allow the middle chips to harden. I also swapped the cheddar for Parmesan (as that is all I had). They’ve turned out beautifully; crunchy and flavoursome.
what happens if you use the whole egg? will that mess up the outcome?
It won’t crisp up as well.
I have made these chips and love them. Sometimes I just want a chip more like plain Tostitos-any suggestions. Would I just leave out the taco seasoning? Thanks?
Not sure… I think you could really try any seasoning you want.
Hi there. I made the recipe, and the results were tasty, by the chips were the texture of chewy. What did 8 do wrong?
Was the ground pork supposed to be packed?
It’s not ground pork, it’s pork rinds… just want to make sure you didn’t use ground pork!
Awesome in taste… epic fail in appearance and crunch 🙁
Would it be advisable to melt the TexMex cheese before adding to the rest of the mix? I ended up with a very tasty but kinda oily shredded cheese crepe of sorts lol
Or different cheese?
Wish I could add a picture lol
Hmmm… any thoughts Carolyn?
No, you’re really supposed to just mix it in. Did you roll it thinly enough? What pork rinds were you using?
Hi Carolyn, i am definitely becoming dependent on your recipes- they all work so well!
I’m looking for a great taco shell/ tortilla. I’m wondering if you’ve ever tried making this recipe into tortillas and maybe not baking them quite as crispy so they could bend?
Looks like they could honestly taste like a corn taco shell!
They wouldn’t work for the flexible tortilla type wraps although they might work for taco shells.
Thanks again Carolyn. Another wonderful recipe. Made 2 batches today and we ate them plain! 1st batch, I must not have rolledthem out evenly and the middle ones did not crisp up. Solution… poped them in microwave. the amount I had required 30 sec.. Once cooled they were crispy.
Carolyn, Thank you for your recipes (and !
Do you think chicken chips (like Flock) would work the same in this recipe if I crush them up like pork rinds or would you recommend some sort of adjustment in the other ingredients?
I honestly have no idea!
Love these. I cheated a bit, adding a whole egg and a little almond flour. Then once the dough was made, put my dough balls in the microwave for about 30 seconds. That made the dough pliable. I put a little almond flour down to help with rolling. I made sure they were good and brown, assuring a crisp chip. They turned out great! Carolyn, I think you make the BEST KETO recipes ever! Thank you.
I love these. From Canada with love omg. So I made the taco ones and tonight I made ranch. They are amazing taking some to work tomorrow to see what the work team thinks. Should I tell them they are keto…. maybe haha. I just love your videos you explain it all so well. My keto life is going great thanks to you.