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.
Crunchy Keto Pita Chips
These crispy low carb pita chips are perfect for dipping or topping. Per serving (~10 chips): 175kcal, 13g fat, 10g protein, 5g total carbs – 3g fiber = 2g net carbs.
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 25m
- Serves: 4
- Yield: about 40 chips
Ingredients
- 4 ounces (~113g) shredded mozzarella
- 2 tablespoons (~28g) butter
- 1/4 cup coconut flour
- 1 egg white, beaten until frothy
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning (or other spices to taste)
- salt and pepper
Instructions
- Preheat oven to 375F. Prepare a baking sheet by lining with parchment paper.
- Add mozzarella and butter to a microwave-safe bowl. Microwave for 60-75 seconds, or until cheese is melted, and stir to combine.
- Mix in garlic powder, Italian seasoning, and about half of the coconut flour. Microwave for an additional 20-30 seconds, and stir again.
- Fold in remaining coconut flour and egg white. Turn dough out onto a clean, lightly floured surface, and knead until smooth.
- Use a rolling pin to flatten dough into a rectangle, just under 1/8" thick. Use a pizza cutter or sharp knife to cut dough into individual chips (you should get about 40).
- Arrange chips on prepared baking sheet, and sprinkle with sea salt and fresh ground pepper. Bake for 12-15 minutes in preheated oven, or until golden brown.
- Allow to cool on baking sheet before serving. Enjoy right away, or store in a sealed container for up to 3 days.
Notes:
- 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.
Hey KetoGirl,
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