Keto Chips & Guacamole
Updated Apr 08, 2026, Published Dec 17, 2021
This post contains affiliate links. Please see our disclosure policy.
Yes, You Can Have Chips on Keto!
If you’ve ever thought giving up chips was just part of eating low-carb… I’ve got very good news for you. You can absolutely still have chips and guacamole, and honestly, this version might be even better.
This Keto Chips & Guacamole recipe is one of those fun, satisfying snacks that feels a little indulgent but is actually completely aligned with a low-carb lifestyle. It’s crunchy, creamy, salty, fresh… basically everything you want when a snack craving hits.
And the best part? It’s way easier than you think.
Table of Contents
Why You’ll Love This Recipe
Let’s start with the obvious: chips + guac = always a good idea.
But what makes this version so special is that it swaps traditional high-carb tortilla chips for a homemade, keto-friendly version made with almond flour and cheese. The result? Crispy, sturdy chips that are perfect for scooping, and way lower in carbs than the usual kind.
Pair that with a fresh, simple guacamole made from ripe avocados, lime, and pico de gallo, and you’ve got a snack (or appetizer!) that feels fresh, flavorful, and totally satisfying.
Also worth mentioning, traditional chips are typically loaded with carbs and processed oils, making them a no-go for keto diets This homemade version skips all that and keeps things simple and wholesome.
What You’ll Need
Here’s what brings this recipe together:
For the Keto Chips
- Almond flour (the key to keeping things low-carb)
- Mozzarella cheese for that perfect crispy texture
- Salt for flavor
For the Guacamole
- Ripe avocados (the creamier, the better!)
- Fresh lime juice
- Pico de gallo (store-bought or homemade)
- Salt and pepper
That’s it! Simple ingredients, big payoff.
A Few Personal Tips
After making this a few times, here’s what I’ve learned:
- Roll the dough thin – This is the secret to getting that perfect chip-like crunch.
- Let the chips cool completely – They crisp up even more as they sit.
- Use perfectly ripe avocados – It makes all the difference in the guacamole.
- Taste as you go – Especially with the guac—adjust lime and salt to your liking.
And if you’re serving this for a party? Make extra. These disappear fast.
Frequently Asked Questions
Yes! Unlike traditional chips, these are made with almond flour and cheese, which keeps the carbs low and the fats higher, perfect for keto.
They do! The key is rolling the dough thin and letting them cool completely after baking.
Yes, just store them in an airtight container once cooled. They’re best fresh but still great the next day.
No problem. You can use diced tomatoes, onion, and a little cilantro for a similar flavor.
Absolutely! Add spices like garlic powder, chili powder, or even a little paprika for extra flavor.
It’s perfect for entertaining. It feels like a classic snack but fits a variety of dietary needs, keto, gluten-free, and low-carb.
The last bite
This Keto Chips & Guacamole recipe is proof that you don’t have to give up your favorite snacks to stick to a healthier lifestyle. It’s crunchy, creamy, and completely satisfying—without the carb overload.
Whether you’re making it for game day, a casual get-together, or just because you’re craving something salty and delicious, this is one of those recipes you’ll come back to again and again.
Because let’s be honest, life is just better with chips and guac.
Keto Chips & Guacamole
Ingredients
- 4 cups (400 g) grated mozzarella cheese
- 2 cups (190 g) fine blanched almond flour
- Kosher or fine sea salt
- 6 ripe avocados
- Juice of 2 limes, , or to taste
- ¾ cup (190 g) pico de gallo, , drained of excess liquid (store bought or homemade)
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Microwave the cheese in a large microwave-safe bowl until fully melted, about 2 minutes. Add the almond flour and mix well, until you have a thick, cohesive dough.
- Place a large piece of parchment paper on the counter, place the dough on top, and flatten it into a rectangular shape. Top with another piece of parchment and roll until evenly flat and thin, 1/8 – 1/6 of an inch thick.
- Using a pizza cutter or knife, cut into triangles and place on the prepared baking sheets. Bake for 6 minutes. Depending on how thin you rolled the dough, they may be done at this point. They should be golden brown. If they are not golden brown, bake for another 5-7 minutes. Remove from oven and sprinkle with salt. Let cool completely; they become crispier as they cool.
- Make the guacamole. Cut avocados in half, remove the seeds, and scrape the flesh into a mixing bowl. Mash with a fork. Stir in the lime juice and pico de gallo. Season to taste with salt and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
