Keto Tortilla Chips with Hint of Lime

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Keto tortilla chips - Dr. Axe

Going on a low-carb or keto diet takes enormous discipline, particularly because you need to give up some of your favorite foods. One favorite carbohydrate-heavy food are tortilla chips, which are off the keto menu … until now.

Introducing Keto Tortilla Chips, with a hint of lime. Made mostly from almond flour and goat cheese, these are low-carb, hold together nicely and are delicious. Serve with a low-carb salsa and enjoy without guilt!

Key Ingredients

Goat cheese: Goat’s cheese is a good alternative to cow’s milk cheeses because it’s lower in lactose, contains type 2 casein protein, is typically easier to digest, and is usually much less allergenic and inflammatory.

Almond flour: People love almond meal because it’s a gluten-free flour, and it’s also a great choice for anyone on a low-carbohydrate diet. Science has shown that almonds are a natural powerhouse when it comes to heart health, blood sugar management and even some types of cancer.

Lime: This citrus fruit is a powerhouse of nutrition, a good amount of fiber and vitamin C. Plus it adds a bit of zing to these keto tortilla chips.

Sea salt: High-quality sea salts typically contain upwards of 60 trace minerals and for specific types like Himalayan sea salt, that number is said to be closer to 84. Either way, sea salts are a great source of micronutrients.

How to Make Keto Tortilla Chips

Preheat the oven to 350 F. In a small, microwavable bowl, heat goat cheese in increments of 15 seconds until fully melted. Stir to combine. Alternatively, use a small pot over a low flame on the stovetop.

On a cutting board, first zest the lime and then slice each lime and squeeze out the juice in a small bowl.

In a mixing bowl, add in almond flour with the melted goat cheese, plus the lime zest, lime juice and sea salt. If you find the dough is too dry, add in one tablespoon of water at a time until it forms a ball of thick dough. If the dough is too wet, add in almond flour, one tablespoon at a time.

Place a sheet of parchment paper onto an even surface. Place the ball of dough onto it and lightly flatten with your hands.

Place the second piece of parchment paper on top and then use a rolling pin to roll the dough into a rectangle/square shape until flat and thick, around ¼ inch. 

Using a pizza cutter, cut the dough into triangles. Use leftover scraps and repeat the process to make additional chips. 

Place tortilla chips on a lined baking sheet, and bake for 8–10 minutes, or until golden. Remove from the oven and let cool on a cooling rack.

Enjoy with some fresh salsa or especially guacamole!

Print
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Keto tortilla chips recipe

Keto Tortilla Chips with Hint of Lime


  • Author: Holly Darnell, RD
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Made mostly from almond flour and goat cheese, these keto-friendly tortilla chips are low-carb, hold together nicely and are delicious. Serve with guacamole and enjoy without guilt!


Ingredients

Scale
  • 4 ounces goat cheese
  • 1 cup almond flour
  • 1 lime, zested
  • 2 lime, juiced
  • 2 teaspoons sea salt or Maldon flaky sea salt

Instructions

  1. Preheat the oven to 350. 
  2. In a small, microwavable bowl, heat goat cheese in increments of 15 seconds until fully melted. Stir to combine. 
  3. In a medium bowl, add in almond flour, goat cheese, lime zest, lime juice and sea salt. If you find the dough is too dry, add in 1 Tablespoon of water at a time until it forms a ball of thick dough. If the dough is too wet, add in almond flour, 1 Tablespoon at a time.
  4. Place a sheet of parchment paper onto an even surface. Place the ball of dough onto it and lightly flatten with your hands.
  5. Place the second piece of parchment paper on top and then use a rolling pin to roll the dough into a rectangle/square shape until flat and thick, around ¼ inch. 
  6. Using a pizza cutter, cut the dough into triangles. Use leftover scraps and repeat the process to make additional chips. 
  7. Place tortilla chips on a lined baking sheet, and bake for 8-10 minutes, or until golden. Remove from the oven and let cool on a cooling rack.

Notes

Serve with any kind of low-carb salsa (most qualify) or, perhaps even better, keto-friendly guacamole.

  • Prep Time: 15min
  • Cook Time: 10min
  • Category: Snacks
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving (79g)
  • Calories: 281
  • Sugar: 2.1g
  • Sodium: 790mg
  • Fat: 22.8g
  • Saturated Fat: 7.9g
  • Unsaturated Fat: 10.7g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3.3g
  • Protein: 14.4g
  • Cholesterol: 30mg

Keywords: keto tortilla chips recipe, low carb tortilla chips

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2 Comments

  1. Jerry Franklin on

    Can’t have almond flour have to avoid nuts and seeds, can I substitute coconut Flour instead? If I can substitute Coconut Flour, how much?

    Reply

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