A simple homemade low carb tortilla chips without corn recipe. The whole batch is only 10 net carbs and 770 calories.
Low Carb Tortilla Chips Without Corn
I’m not a huge snacker. But this time of year I do like to have a lot more snacks than usual. And personally, I blame it on football season for the increased snacking.
So, how will I be enjoying my chips this football season? Well, with my easy low carb tortilla chips recipe of course. This recipe is made without corn and uses coconut flour as the base.
What I like about this recipe is it’s very basic, and can be easily customizable. It’s the closest to tortillas I’ve made with just a few ingredients. These low carb tortilla chips are based off my low carb tortilla wraps recipe.
The biggest adjustment I made to the recipe was removing the flax meal, and increasing the parmesan cheese. The addition of the cheese is more for increasing flavor. But I found it didn’t taste much like cheese, which was my goal.
And these tortilla chips don’t exactly look like tortillas. The blame for that goes mostly to the psyllium husk powder I included. I could have made this without the psyllium husk, but I find it helped hold the flour together.
The look reminds me a bit more like black bean tortillas. If that doesn’t bother you, then you should enjoy these no problem. For me, I was looking for something with good taste, saltiness, and crunch. And, a chip that wouldn’t break when using dips.
And, a chip that wouldn’t break when using dips. I think the only problem you might have when baking this recipe is actually under baking. If you don’t bake it long enough in the oven, then it will resemble a bread-like texture.
To prevent under baking, I like to use a silicone baking mat. That way, I just keep flipping each chip over every 5-7 minutes. That mat helps crisp up the chips really nice.
The reason why I didn’t use cornmeal was two-fold. For one, I do try to avoid corn products when possible. I won’t get into all the details as to why, but you can read Wheat Belly to learn more.
And two, up to 90% of corn is genetically modified. I don’t know about you but I feel a little uncomfortable with genetically modified foods. Mostly because there are not many studies on eating foods that have been modified.
If you decide you want to add cornmeal in the recipe, then I suggest replacing some of the psyllium husk and parmesan. About 25 grams of cornmeal contains 20 grams of carbs, so I suggest using less than that. I wouldn’t entirely remove the psyllium husk, but you can reduce it in half.
Also, this recipe is salty since I love salty chips. You might want to reduce the salt in half if that is a concern to you. I also like to crisp up the chips on the stove with butter flavored coconut oil and add a little more salt – yum!
- ¼ cup coconut flour
- 2½ tbsp parmesan cheese
- 2 tbsp psyllium husk powder
- 4 eggs, large
- 2 tbsp Nutiva Buttery flavored coconut oil
- ½ tsp salt
- ½ cup water
- Preheat the oven to 400 deg F.
- In a large mixing bowl, combine the dry ingredients of coconut flour, parmesan cheese, psyllium husk powder in salt.
- Slowly whisk in the water, eggs and melted coconut oil until well combined.
- Separate the batter into four dough balls **I used a food scale to evenly separate
- Using a bakery mat, place a wax paper on top of the mat and place one dough ball on top.
- Place another wax paper on top of the dough ball to roll out the dough.
- Roll the dough out to 7-8" thin circle and use your hands if you need to ensure the batter is thin.
- Place the dough on a silicone baking mat and slice into 8ths.
- Bake for 10 minutes on each side, and continue baking until crisp.
- Repeat for each dough ball.
- **For extra crisp chips, place in a skillet after baking with coconut oil and lightly salt. Otherwise, you can quickly crisp them up in a toaster oven.