I whip up these Easy Keto Pita Chips all the time. We use them for dips or just as snacks to have around the house. They’re quick, easy, and make a great low carb substitute for pita chips or tortilla chips. Of course, I still use other tried and true keto dippers like pork rinds and veggies; but these offer something a bit closer to what you’re replacing.
This recipe is the simple and straightforward version of chips. However, feel free to venture off the beaten path with your seasonings. I have some of my favorites in the Recipe Notes at the bottom.
What You Need to Make Easy Keto Pita Chips
Equipment
- Cutting Board
- Chef’s Knife
- 2 Rimmed Baking Sheets
- 2 Wire Rack Inserts
- Heavy Duty Aluminum Foil
- Gallon-Sized Zip Top Bag
Ingredients
- Street Style Low-Carb Tortilla Shells – I use these little low carb wraps all the time.
- Extra Virgin Olive Oil – For most heated cooking applications, I stick with regular olive oil rather than extra virgin because it has a higher smoke point. In this particular case, I’m not going to be heating it that high or that long, so I’ll use EVOO for lightly coating the chips.
- Kosher Salt – If you need to watch your sodium intake, you could also consider using No Salt Salt Substitute or just some other seasonings (see suggestions below).
- You can always choose to off-road and sprinkle on some other seasonings of your choice. Some suggestions include:
- Ground Black Pepper, Garlic Powder, Chipotle Powder
Getting Started with Making Easy Keto Pita Chips
Quantity and Scaling
I use these Easy Keto Pita Chips just like I would regular pita or tortilla chips. When it comes to dippers, I don’t know about you, but there is usually a pretty sizable quantity of chips consumed. I like to make a big batch of these so that I don’t run out. If there happen to be leftovers, that’s fine with me.
For planning purposes, I usually assume approximately 12 chips (or 2 tortillas) per person. That said, I’d advise adjusting your quantity to your audience’s preferences. If you know they’re all about the chips, increase the quantity a bit. I keep leftover chips in a zip top bag on the counter and just use them for munchies later in the week.
Prepping the Easy Keto Pita Chips
First we’ll grab a stack of the street taco size low carb tortilla wraps and place them on a cutting board. You’ll slice them into 6 wedges (like a round pizza) and toss the slices in a zip top bag. Then you’ll sprinkle them with Kosher Salt, seal the bag, and give it a shake. Finally, you’ll drizzle in the extra virgin olive oil, seal the bag and shake again until the wedges are coated with the oil and the salt is evenly distributed.
Baking the Chips
Preheat the oven to 350°F and line 2 rimmed baking sheets with aluminum foil. I use the wide, heavy duty aluminum foil. If I’m cooking at my house, I place wire rack inserts in the rimmed baking sheets to allow for better air and heat flow on the bottoms of the chips. You can do this without racks; however, it may just take an extra couple of minutes to get them crispy.
Once you’ve got the pans set up, spread out the chips on the wire rack. If you don’t have a wire rack insert, just lay them out on the pan.
You’ll bake them at 350°F for 8 minutes, then remove them, and flip them on the pan. Lastly, you’ll put them back in the oven for another 7 minutes or until they are just toasted.
Once done, you’ll remove them from the oven and allow them to cool. These Easy Keto Pita Chips will crisp up a bit more as they cool.
Related Recipes
While I personally enjoy snacking on these Easy Keto Pita Chips just as they are, they’re also perfect for any number of dips. These are some of my favorites:
- Chili Garlic Whip
- Whipped Pesto
- Louie Sauce (just make the sauce from this recipe and use it for dipping)
- Buttermilk Dill Whipped Cream
- Queso Dip (ordered in from your favorite Mexican restaurant, store-bought, or homemade)
- Guacamole (store-bought or homemade)
Another way I like to use these chips is with some version of cheese or on a charcuterie board.
Easy Keto Pita Chips
Ingredients
- 16 Street Style Low-Carb Tortilla Shells
- 2 teaspoons Kosher Salt
- 2 tablespoons Extra Virgin Olive Oil
Instructions
- Line 2 rimmed baking sheets with aluminum foil and insert wire racks (if you have them). Preheat the oven to 350°F.
- Slice each of 16 Street Style Low-Carb Tortilla Shells into 6 wedges.16 Street Style Low-Carb Tortilla Shells
- Place the slices in a zip top bag and sprinkle with 2 teaspoons Kosher Salt. Seal the bag and shake to coat. Drizzle in 2 tablespoons Extra Virgin Olive Oil, reseal, and shake to coat again.2 tablespoons Extra Virgin Olive Oil, 2 teaspoons Kosher Salt
- Spread the chips out on the rimmed baking sheets. Bake for 8 minutes. Remove from the oven, flip, and then bake for another 7 minutes or until just beginning to lightly brown.
- Remove from the oven and allow to cool. They will continue to crisp up as they cool.
- Serve them with dip or just eat them as they are.
Equipment
- Heavy Duty Aluminum Foil
- Gallon-sized Zip Top Bag
Notes
- Alternative Seasoning Ideas
- Feel free to change things up by adding some of your other favorite seasonings to these chips. Some of my suggestions are: Ground Black Pepper, Garlic Powder, and Chipotle Powder.
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