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 servings
  • Yield: about 40 chips


  • 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


  1. Preheat oven to 375F. Prepare a baking sheet by lining with parchment paper.
  2. Add mozzarella and butter to a microwave-safe bowl. Microwave for 60-75 seconds, or until cheese is melted, and stir to combine.
  3. Mix in garlic powder, Italian seasoning, and about half of the coconut flour. Microwave for an additional 20-30 seconds, and stir again.
  4. Fold in remaining coconut flour and egg white. Turn dough out onto a clean, lightly floured surface, and knead until smooth.
  5. 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).
  6. 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.
  7. Allow to cool on baking sheet before serving. Enjoy right away, or store in a sealed container for up to 3 days.