Keto Mexican Style Vegan Nacho Chips

⏲ ~32 min total · prep 18 · cook 14 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 2 cups almond flour
• 2 tbsp ground flaxseed
• 1 tbsp psyllium husk powder
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 3/4 tsp salt, plus more for sprinkling
• 2/3 cup hot water (about 120°F)
• 1 tbsp lime juice
• 1 tbsp avocado oil, for brushing

Instructions

1. Stir the almond flour, flaxseed, psyllium husk powder, chili powder, cumin, garlic powder, and salt together in a medium bowl.
2. Pour in the hot water and lime juice and mix with a spatula until a soft dough forms; rest it 10 minutes so the psyllium hydrates and the dough loses its stickiness.
3. Heat the oven to 350°F and line two rimmed baking sheets with parchment paper.
4. Roll the dough between two sheets of parchment to a scant 1/8 inch thick — thin enough that you can just see a knife tip through it — then peel off the top sheet.
5. Cut the sheet into triangles with a pizza cutter, brush the surface lightly with the avocado oil, and sprinkle with a little extra salt.
6. Bake 12-15 minutes, swapping the pans and flipping the chips halfway through, until the edges are golden and the centers feel dry and rigid.
7. Cool the chips completely on the pans — they crisp as they cool — then snap them apart along the cut lines and pile into a bowl for salsa and guacamole.

Why this recipe works

• Psyllium gives the flex Psyllium husk powder hydrates during the 10-minute rest and turns the almond flour dough pliable enough to roll paper-thin without cracking. Flour alone can't give this dough that stretch.
• Flax binds like egg Ground flaxseed holds the dough together so the chips stay vegan, with no egg or cheese involved. It also toasts in the oven and deepens the chili and cumin.
• Thin, then cool A scant 1/8 inch of thickness lets the centers dry through in 12-15 minutes, and the full cool-down on the pan finishes the crisping. Thick dough bends, thin dough snaps.

Tips for making this recipe well

The rest is not optional

Give the dough its full 10 minutes after mixing. Skip it and the psyllium is still gummy, so the dough sticks to the parchment and tears when you peel the top sheet.

Use the knife-tip test

Roll until you can faintly see a knife tip through the dough when you lift the parchment. Anything thicker stays leathery in the middle no matter how long it bakes.

Swap the pans halfway

Two pans rarely brown evenly in a home oven, so switch their racks and flip the chips at the midpoint. You want golden edges and centers that feel dry and rigid.

Cool before you judge

Chips that seem soft at the 15-minute mark harden completely as they cool on the pan. Snap one at room temperature before deciding the batch needs more oven.

Brush, don't pour

A light avocado-oil brush gives the salt something to cling to and browns the edges. Pooled oil makes greasy spots that never crisp.

Serving suggestions

Most keto chips shatter under salsa or turn to cardboard by day two. These solve the first problem with the psyllium-almond dough and the second by baking thin and drying through, which is why they hold up in a bowl of guacamole. Set them out at room temperature with salsa, guacamole, or a scoop of taco filling over the top, at 3.7 net carbs a serving. The lime in the dough leans Mexican, so a lime-spiked crema or a cold glass of sparkling water with lime fits right alongside.

Storage and meal prep

Once completely cool, keep the chips in an airtight container at room temperature, where they hold their snap for several days. Any that soften from humidity can be re-crisped on a pan in a 350°F oven for a few minutes. Don't refrigerate them, because the moisture in the fridge softens almond flour chips faster than the counter does. For longer keeping, freeze the baked chips in a sealed bag for 2 to 3 months and re-crisp them straight from frozen.

Variations worth trying

• Lime-zest salt Stir lime zest into the sprinkling salt before it goes on the brushed dough. The zest oils melt into the oil layer and the citrus reads twice as strong.
• Smokier chips Swap the chili powder for chipotle chili powder and add 1/4 teaspoon of smoked paprika. The dough rolls and bakes exactly the same.
• Sesame-crack direction Leave out the chili and cumin, keep the garlic powder, and sprinkle sesame seeds on with the salt. Same dough, a completely different snack.

Frequently asked questions

Do I need psyllium husk powder?

The recipe leans on it for flexibility, so leaving it out gives a dough that cracks when rolled. If you can't find it, add 1 extra tablespoon of ground flaxseed and accept a more fragile chip.

Can I roll the dough without parchment?

You can, but the double-parchment method is what gets the dough to a scant 1/8 inch evenly. Between sheets it rolls thin without sticking or needing extra flour.

Why did my chips bend instead of snap?

Either the dough rolled thicker than 1/8 inch or the chips didn't cool completely. Roll thinner next round, and give this batch 2 more minutes in the oven before a full cool.

Are these vegan and dairy-free?

Yes. The ingredient list is almond flour, flaxseed, psyllium, spices, water, lime juice, and avocado oil, with no eggs or dairy anywhere in it.

How hot should the water be?

About 120°F, which is hot tap water. Cooler water hydrates the psyllium slowly and the dough stays sticky past the 10-minute rest.

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