Keto Recipes - Created Date : 29.12.2019
Pre-low carb, I was a big Dorito fan. When we had a bag around the house, I’d make sure nobody else would find it. It was just too precious to share!
I don’t really want to go into detail about all the bad stuff that make Doritos taste so good, from evil artificial flavourings to inflammatory vegetable oils to sugar (!!!), and ruin some great memories. It would be absolutely lovely if processed foods would nourish our bodies and help us look younger every day.
This recipe is an adaptation of the wildly popular Fat Head dough – you can read all about its origins in my post about these grain free pretzels.
And if you are feeling a little hungrier, why not try my 4 Ingredient tortillas! They are very versatile and can be used for quesadillas, burritos or simply as a low carb wrap – just add your favourite filling!
Add the almond flour/ground almonds and psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough.
Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out.
Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don't touch.
Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts.
My tortilla chips weighed around 5-8 grams each and the batch made around 40 chips.
I'd say if you have a couple of dips, they would be enough for 8 people as a nibble/appetizer (or 4 people if it's more the main attraction of the evening).
Nutrition is calculated on the basis of 8 servings (5 tortilla chips per serving).
If you don't have psyllium husk, use 2 more tbsp of almond flour instead.
UPDATE >> A reader who made these pre-cut the tortilla chips, but did not separate them by hand. They separated on their own whilst in the oven. I have not tried this myself yet, but will do when I make my next batch!
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O…M…G…! Made these last night to go with a beef chilli and they are absolutely amazing!! I didn’t have any Psylium Husk so added 2 extra tbsp of almond flour which works really well. Whilst myself and my hubby do Keto, I don’t force the kids so I did them some homemade wedges to go with their but after they tasted the tortilla chips that’s all they wanted! My sugar addicted 16 yo daughter has actually requested to have these for her school pack lunch instead of normal crisps!!! I’ve run out of mozzarella so am tripping out specially today so I can make a huge batch!!
I just made a batch and I really saw how the thinner I could roll the dough out the better. Much more crisp. I put taco seasoning in mine and ate is with sour cream, cream cheese and salsa. Tasted great! Thanks for the recipe!
I made these today for the first time and I’m a huge fan!! I added 1/4 tsp each of Cayenne powder, Chipotle Chilie powder, Cumin and Garlic powder to spice things up a bit . I also added 1 Tbs nutritional yeast because of the yeasty flavor it adds. I just threw it all in the food processor and ground it until it started to get sticky. Then I made a golf sized ball of it and pressed it between parchment paper sheets in my tortilla press. Perfect! I transferred the circles to a sheet of parchment that fit my cookie sheet and cut them into 6th’s. I cooked them according to your instructions and Love Love Love them! The note about leaving them in the oven to crisp up worked perfectly! They are delicious on their own and held up well as Queso dipping chips!!
I’m just starting Keto and am looking for more great recipes to help me be successful. I’m definitely keeping an eye on your site!
These are AMAZING! I used mature cheddar in place of the mozzarella, added no salt and made half the recipe. It worked out perfectly. I did bake them for longer than stated and they are really crunchy. I served them with home made guacamole. My dog loved them too O?
We made these with paprika and they were delicious! so easy… Sprinkled them with bit of salt as they were cooling down and hubby reckons that makes them even more Doritos like.
Recently discovered your site and love your recipes. I live in London too. I’ve had type 1 diabetes (and therefore am on insulin) since childhood and have found low-carb to be amazing for flatter blood sugar profiles. Thanks for your hard work and sharing!
Hi. My chips did not come out. They were rubbery and he dough was very greasy and tough to roll out. The second piece was harder to roll out. I halved the recipe because I wanted to test it first. What did I do wrong?
Hi Simone, it sounds like your dough was too cold to roll out thinly. If it gets hard to work with, it’s important to warm it up again so you can work with it better and get it thin. If the chips are too thick they won’t be crunchy. I hope you’ll try again!
I think that will depend on what kind of mozzarella block you have. Here in the UK, if you buy a whole mozzarella it is of the white soft kind, the type of mozzarella you would use in an Italian salad. That would not work in this recipe as it’s too watery. I have heard from readers before they have access to mozzarella that’s hard and more yellowy in colour – that type sounds like it’s similar to the pre-shredded mozzarella I’m using in this recipe. They tell me they have grated that and it worked fine. I really want this recipe to work out for you, so if you can, try to source the pre-shredded kind.
I have a mozzarella block that is little hard. It doesn’t cut as easily as cheddar cheese block does. It doesn’t feel watery. And it is white in colour. The best I can do is shred it myself as I have only one organic cheese source at my place and they don’t offer shredded version.
My own oven operates in Celsius, and when I put in 180°C into Google, it converts into 356 Fahrenheit. Just trying to be as exact as possible, so I would say anything between 350 and 360 Fahrenheit would be perfect for this recipe ??
Ive made these three times already and each time they were awesome! I did add my own variation each time but they came out yummy and everyone loved them. I dont have a microwave and dont use them so melted the cheese on the flame but found that a bit difficult to melt. This time i spread the cheese over greaseproof paper and melted it in the oven at 180 and it was beautiful and no mess too. I also added more spice as i like mine more spicy and flavorful. Thank you Katrin! Your recipes are delicious!
Hi…….tried these twice,,,both with horrible results. It’s been 10 years since I’ve had a microwave. Tried melting the cheese, but all I got was a mushy glob of cheese. Next I tried a double boiler. Still all I got was a glob of mushy cheese, Although I didn’t waste it, and the cheese sticks were good, can you offer any help>
Hi Kevin, so the problem is that you cannot work with the mozzarella? Is it that it becomes too firm to work with? Let me know how the consistency differs to what you can see in my photos and the video and let’s try and see where exactly the issue is and I’m sure we can work it out ??
No, I think you do need something in place of it. The psyllium is really absorbent and makes the chips nice and crunchy (if they are rolled out thinly). You can try using more almond flour in place of the psyllium – I’d double the amount stated for psyllium to ensure you’re getting the right dough consistency.
Katrin – Thanks a MILLION for this recipe. We’ve been 6 months on low carb, and although my cravings for sweets have dramatically decreased, my cravings for crispy and salty are strong as ever…and boy have I been craving tortilla chips lately! These are delicious!!! My husband loved them too! I’m so excited to have your recipe! They taste delicious – plain or with salsa (and I’m sure with guacamole or other dip)!
You’ve just saved my low-carb life! I was feeling desperate for corn tortillas, and ready to cheat, but this recipe curbed the cravings! Thanks and Hugs!
Great recipe. Since I don’t have a microwave, I made it in the food processor, first processing the almonds, psyllium and spices (I only had salt and chilli powder). Then I added shredded tasty cheese (no mozza). I added just a couple of teaspoons of milk to bring it together. Then I rolled it. Beautiful, thin and crisp. But how do you stop eating them? Especially with butter? Yum.
Recipe 5 stars. Human zero. I thought parchment and wax paper were interchangeable (not sure if I have parchment or just missplaced it) Anyways, it’s not. Rolled out great had perfect triangles cut. Left on the wax paper and put on cookie sheet. Baked for 9 minutes. Chips were completely stuck to the wax paper and even trying to slowly peel it off it tore and stayed on the chip. Had to throw out. Was making for potluck and don’t have time to get parchment and remake for tomorrow. Will do for my own use some other time when I’m no longer traumatized lol
Hubby is allergic to both sesame and almonds… any other suggestions?? do they make sunflower seed flour?? ?? if so, ratio for that and for maybe coconut flour??? how would that taste? I think you said before 1/3 of what almond flour would be for coconut flour, correct? going crazy not having tortillas or taco shells or chips… or bread for that matter. I did low carb for YEARS but he wouldnt do it, “meat and potatoes guy” but NOW he wants to and whether we want to or not, we are having to. sorry, little vent there.
Men !!! You could simply grind sunflower seeds into a fine powder and use that in the same ratio as for ground almonds. Coconut flour is more absorbent. I normally use around 1/2 the amount stated for almond flour, sometimes as little as 1/3.
Mine have never lasted longer than a day or two. I have kept them open on the counter overnight and they stayed quite crispy. I’ve also stored them in an airtight container. If you find they lose a bit of crunch you can always stick them back in the oven to crisp them up
Hello, I'm Katrin! I love living in London, dreaming about Ibiza and creating tasty and simple recipes without added sugar. All my dishes are low carb, gluten free and use natural ingredients. Sign up for my NEWSLETTER and never miss a recipe!
Top 10 Cookery Schools in America
Working in a restaurant is not like cooking at home for your friends and family, and even for the most passionate chefs, living in a professional kitchen may not be the right choice. Many of them don't understand or do not understand the extraordinary dedication, time and hard work they spend to be a real cook - a real cook alone.
Keep in mind these 10 things before applying to the culinary school and it is very important to get the right education if you still have the courage to offer the intensity of the culinary industry - or if you just burn with an unquenchable passion.
The chef, who wants every candidate, of course wants the best possible training to be the best possible chef. There are many training options for future young chefs, but where do you start? Which schools are the best?
To answer, The Daily Meal worked with Voss Water to present the top 10 culinary schools in America.
Facilities and trainers, diploma programs, reputation and remarkable graduates, length of study, and finally, tuition fees were assessed during the ranking process.
Although many schools offer pastry programs, undergraduate degrees, and hospitality management courses, associate and certificate degree programs have been evaluated primarily for comparison purposes - particularly with regard to the cost and duration of the study.
So if you dream of becoming the next Anthony Bourdain, David Chang or Daniela Soto-Innes, start with this list and choose the right school for you.
10. San Diego Culinary Institute
9. Sullivan University National Center for Hospitality Studies
8. Auguste Escoffier School of Culinary Arts
7. L’Academie de Cuisine
6. Kendall College School of Culinary Arts
5. New England Culinary Institute
4. Johnson & Wales University College of Culinary Arts
3. International Culinary Center
2. The Culinary Institute of America
1. Institute of Culinary Education