Crunchy Keto Pita Chips
Those crispy, crunchy cravings can be a little challenging to satisfy, particularly when you’re looking for something to scoop up bites of a cheesy dip or cover with a selection of (maybe also cheesy) toppings. Pork rinds are a pretty classic keto option, but they aren’t always sturdy enough to keep them from breaking or getting soggy with warm dips or toppings. Frying or baking store bought low carb tortillas or flatbreads is another option, but not everyone keeps those items on hand or can fit them into their macros.
Enter this recipe for crispy, crunchy low carb pita chips! These keto pita chips are thick and crunchy enough to hold up to basically any topping or dip you can think of, while the short list of ingredients keeps them low in carbs and pretty easy to make. They are made with a mozzarella-based “dough”, so the process should be familiar if you’ve ever made a fathead pizza or something similar.
- These low carb pita chips are versatile, so you can season as desired to go with your favorite dip or toppings. For example, if you’re making nachos you can swap out the Italian seasoning for chili powder or taco seasoning.
- For maximum crunch, flip the keto pita chips over about 10 minutes into the baking time.
- For a cheesier flavor, swap out 1/4 of the mozzarella for cheddar.
I dont get how you got 40 pieces. I must be doing something wrong ??
I often get more than 40 actually! Just make sure the “dough” is pliable when you’re working with it. I roll it into a rectangle, cut that into rows of squares, then cut the squares diagonally to make triangles.
Reminds me of an old joke: A guy walks into a bakery and orders a pie. The baker says, “Would you like that cut into 6 pieces, or 8?” The guy replies “Six, please, I couldn’t possibly eat 8!”
I’ve been looking forward to trying this recipe. (I found some spicy chipotle dip at Costco, that seems like hummus but is actually all almonds and keto-safe.) I easily got 40 on my first try; but some are bigger, some are smaller. As for the dough being “pliable”, that essentially just means that your cheese is still melty and hot, correct? Maybe it could be reheated after kneading? Kneading hot dough is not very fun!
The dough doesn’t need to be hot, just soft enough to work with! I normally don’t need to reheat it, but it will stiffen if you let it cool too much which makes it harder to roll out. If that happens, a quick 5-10 seconds should be enough to get it soft again without it being too hot to handle.
These ROCK!! I’ve tried a few recipes and thus is by far the best chip yet.
Thanks! So glad you like them.
Do you have the nutritional value for these?
It is listed with the recipe, above the timing/serving information:
Per serving (~10 chips, 1/4 recipe): 175kcal, 13g fat, 10g protein, 5g total carbs – 3g fiber = 2g net carbs
These look great can almond flour be substituted for the coconut flour?
Almond flour generally does not substitute directly for coconut flour. I wouldn’t recommend it for this recipe.
I’m so glad I started following you on Instagram! I just made these as I’m making a low carb chicken, spinach jalapeno dip tonight for dinner, so I made these to go with! Thank you!