Keto Spoonful

Ditch the Carbs, Keep the Crunch: Your Snack Dream Just Came True!

Hey friend! Madison here. Raise your hand if you’ve ever stared longingly at a bowl of tortilla chips at a party while nibbling sad celery sticks on your keto journey. 🙋‍♀️ Yeah, me too. For years, I thought crispy, dippable joy was off the menu unless I wanted a carb bomb. But guess what? These magical 2-Ingredient Keto Tortilla Chips changed everything—and they’re so stupidly easy, you’ll wonder why you didn’t whip them up sooner! Picture this: golden, shatteringly crisp triangles that taste like they’re straight from your favorite taqueria… but with just 3g net carbs per serving. No weird additives, no marathon kitchen sessions—just almond flour, melty mozzarella, and whatever spices make your taste buds dance. They’re perfect for scooping guac, smothering in queso, or devouring straight off the tray (no judgment here!). Ready to make snack-time rebellion your new hobby? Let’s roll!

That One Movie Night That Started a Snack Revolution

Okay, real talk: my keto breakthrough happened during a very dramatic Netflix binge. Picture me, circa 2018, curled up with my laptop, tragically crunching on pork rinds while my non-keto roommate demolished a family-sized bag of tortilla chips. The jealousy was REAL, y’all. I missed that satisfying snap—the way chips hold salsa like a tiny flavor canoe! After three failed attempts (including a “chip” that tasted like cardboard), I had a lightbulb moment: what if I treated cheese like dough? Cue the kitchen chaos! I shredded mozzarella straight into a skillet, tossed in almond flour, rolled it like my life depended on it… and out came these glorious golden triangles. My roommate did a double-take when I handed her one. “Wait, this is keto?!” Now, it’s our ritual: chips, spicy salsa, and zero guilt. Moral of the story? Never underestimate a snack craving—it might just invent your new favorite recipe.

Your Simple, Pantry-Friendly Lineup

• 1 cup blanched almond flour – The MVP! Blanched means the almond skins are removed, giving a smoother texture. Chef’s tip: Don’t sub coconut flour—it’s a moisture monster and will turn your chips into sad crackers.
• 2 cups shredded mozzarella – Low-moisture is non-negotiable (look for “part-skim” on the bag). Why? Less water = crispier chips! Pre-shredded works, but block cheese you shred yourself melts smoother.
• 1 tsp seasonings of choice – This is your flavor playground! I adore smoked paprika + garlic powder for a “nacho” vibe. Feeling feisty? Add chili flakes! Allergy alert: Use nutritional yeast instead of cheese powder for dairy-free.

Wait, only THREE things? Yep! The beauty here is in the simplicity. Almond flour binds with the melted cheese to create a pliable dough, while seasonings are the fun bonus track. Keep reading for wild variations…

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Let’s Make Magic: Crispy Chips in 22 Minutes Flat!

1. Preheat & Prep: Fire up your oven to 375°F (190°C). Line a baking sheet with parchment paper—don’t skip this! Parchment prevents sticking and makes cleanup a dream.
2. Melt That Mozzarella: Dump cheese into a microwave-safe bowl. Nuke in 30-second bursts, stirring between each, until it’s a gooey lava pool (about 90 seconds total). Watch closely! Overheated cheese turns rubbery. Hack: If you don’t own a microwave, melt cheese in a non-stick skillet over low heat.
3. Bring the Dough Together: Immediately add almond flour and seasonings to the melted cheese. Use a spatula to roughly mix, then dive in with clean hands! Knead for 30-60 seconds until it forms a smooth, playdough-like ball. If it’s sticky, add 1 tsp more almond flour. If it’s crumbly, spritz with water.
4. Roll It Thin, Baby! Place the dough between two sheets of parchment. Roll to ⅛-inch thickness—this is CRUCIAL for crispiness. Too thick = chewy chips. Pro move: Roll from the center outward, rotating the parchment for evenness.
5. Slice & Separate: Peel off the top parchment. Use a pizza cutter or sharp knife to slice into triangles (or squares! No rules here). Leave them touching—they’ll shrink slightly while baking.
6. Bake to Golden Perfection: Slide the parchment onto your baking sheet. Bake 10-12 minutes until edges turn deep gold. DO NOT WALK AWAY after 8 minutes—they burn fast! Rotate the tray halfway if your oven has hot spots.
7. The Patience Test: Let chips cool COMPLETELY on the tray (5-10 mins). They crisp up as they cool! Break apart and devour.

How to Serve These Bad Boys: Dip Heaven Awaits!

Slide these golden gems into a wide basket or rustic bowl—they’re too pretty to hide! Pair with chunky salsa for classic vibes, cool avocado crema (mash avocado + lime + sour cream), or my personal fave, warm queso fundido with chorizo. They’re also shockingly good crumbled over keto taco salad! For parties? Triple the batch. Trust me, they’ll vanish faster than you can say “more guac!”

Shake It Up: 5 Flavor Twists to Try

1. Everything Bagel: Swap seasoning for 1 tsp everything bagel spice + sesame seeds.
2. Fiery Nacho: Add ½ tsp cayenne + 1 tsp taco seasoning to the dough. Post-bake, sprinkle with cheddar powder.
3. Ranch Rendezvous: Mix in 2 tsp dried dill + 1 tsp onion powder + ½ tsp garlic powder.
4. Parmesan-Herb: Use 1.5 cups mozzarella + ½ cup grated parmesan. Add 1 tsp Italian herbs.
5. Dairy-Free Swap: Replace mozzarella with equal parts dairy-free shreds (Violife works best) + 1 tbsp psyllium husk for binding.

Madison’s Kitchen Confessions

True story: the first time I tested these, I got overzealous with chili powder and accidentally created “fire-breathing dragon chips.” My poor husband needed three glasses of almond milk! Lesson learned: season conservatively—you can always add more post-bake. Over time, I’ve tweaked the bake time (shoutout to my cranky old oven) and learned room-temp cheese melts faster than cold. Oh, and if your dough cracks while rolling? Just smoosh it back together—no one will know! These chips are wonderfully forgiving. Now, they’re my go-to for book club… though I hide half the batch before guests arrive.

Your Chip Queries, Solved!

Q: Why are my chips chewy, not crispy?
A: Three culprits! 1) Dough rolled too thick—aim for ⅛ inch. 2) Underbaked—they should look toasted at the edges. 3) Skipped cooling time—they crisp up as they rest!

Q: Can I use coconut flour instead?
A: Oh honey, no. Coconut flour absorbs 4x more liquid. Swap it in, and you’ll get brittle, dry crackers. Stick with almond flour or try sunflower seed flour for nut-free.

Q: How do I store leftovers?
A: Ha! “Leftovers.” But seriously: in an airtight container at room temp for 3 days. If they soften, re-crisp in a 350°F oven for 3-5 mins.

Q: Air fryer method?
A: Yes! Bake as directed, but at 370°F for 6-8 mins. Work in batches so they crisp evenly. No preheating needed!

Snack Smart, Crunch Hard: Nutrition Facts

Prep time: 10 min | Bake time: 12 min | Servings: 6

Per serving (approx. 10 chips):
Calories: 180 | Fat: 14g | Protein: 10g | Net Carbs: 3g

These 2-ingredient Keto Tortilla Chips are the crispy, cheesy snack you’ve been dreaming of. With just almond flour and mozzarella, they deliver the perfect crunch without the carbs. Whether you’re dipping in salsa, smothering in queso, or just snacking straight off the tray, these chips will satisfy your cravings and keep your keto journey on track. With tons of flavor variations and easy-to-follow steps, these chips are a game-changer for snack time. Get ready to say goodbye to boring, carb-filled snacks and hello to guilt-free indulgence!.