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Easy Keto Pita Chips (no frying!) 🧂

Cast Iron Keto
by
Updated:
11 Comments
4.19 from 11 votes

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Get ready for a munching treat with our Keto Pita Chips. These crispy chips are the perfect low-carb alternative to traditional fried snacks. Our recipe perfectly reminisces "tortilla chips" with less carbs! So, gather your ingredients and say goodbye to greasy, carb-loaded snacks!

Keto Pita Chips on blue background
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Preparation and cooking overview

Preparing these Low-Carb Pita Chips takes only 50 minutes. All you need to do is mix eggs, water, olive oil, coconut flour, almond flour, baking soda, and salt. Cook them in a skillet until perfectly golden brown. And then, let them bake in the oven until crisp. You'll have a batch of homemade keto pita chips in under an hour!

Chef's note

Want to take your "low-carb tortilla chips" to the next level? Here are some practical tips to enhance their flavor. For a savory twist, sprinkle some grated Parmesan cheese. Before baking, you can add your favorite herbs and spices to the chips for a robust flavor. What can we say? It's better than store-bought!

  • Prep Time: 10 minutes
  • Cooking Time: 40 minutes
  • Total Time: 50 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 2 Servings

For more inspiration check out our Snacks recipe.

🧂 Ingredients for this keto pita chips recipe

To make this recipe, you will need the following ingredients:

  • 1 large egg
  • ¼ cup of water
  • 1 tablespoon olive oil
  • 1 ½ tablespoons coconut flour
  • ¼ cup almond flour
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon sea salt

Ingredient substitutions

  • Baking soda: Substitute baking soda with baking powder. Just remember that baking powder contains additional ingredients, so adjust the quantity accordingly (use ¼ teaspoon baking powder for ⅛ teaspoon baking soda).
  • Egg: Replace an egg with a flax egg for a plant-based version of the recipe.

Additional ingredients

Unlock a world of flavor possibilities with these additional ingredients:

  • Garlic powder: Add a punch of savory flavor by sprinkling some garlic powder into the mix.
  • Onion powder: Add a teaspoon of onion powder to the mix to have a savory flavor to your dish.
  • Cheese: Before baking, sprinkle some grated Parmesan, ricotta, or cheddar cheese over the chips. It will create a delightful cheesy crust.
  • Seasoning: Experiment with your favorite seasonings. A blend of sesame seeds, poppy seeds, onion flakes, and garlic flakes elevates the taste.

Cooking tools required

To make this Keto Pita Chips recipe, you will need the following kitchen tools:

  • 10.5" cast-iron skillet
  • Medium bowl
  • Whisk
  • Spatula
  • Knife
  • Cutting board

Tools substitute options

  • Cast-iron skillet: If you don't have a cast-iron skillet, use a non-stick skillet or a frying pan.
  • Spatula: A sturdy flipper, a wide spoon, or even a pair of tongs can be used for flipping the pita chips.

How to make Keto Pita Chips: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Gather all the ingredients.
  2. Measure them in precise quantities.
  3. Crack the egg and whisk it.

Cooking instructions

  1. Preheat your oven to 300°F (150°C).
  2. In a medium bowl, combine all the ingredients and let the mixture rest for 5 minutes.
  3. Heat a well-seasoned 10.5" cast-iron skillet over medium heat. You can add a small amount of oil to the skillet if needed.
  4. Once the skillet is hot, pour half of the mixture into it and spread it out to form a round shape with a diameter of approximately 6 inches.
  5. Cook the mixture for 2-3 minutes, then carefully flip it over and cook for another 1-2 minutes until it is cooked. Repeat this step with the remaining mixture.
  6. Cut the pita bread into eighths.
  7. Place the cut pita chips back into the skillet and transfer the skillet to the preheated oven.
  8. Bake the pita chips for 40 minutes or until they reach your desired level of crispiness.
  9. Remove the skillet from the oven and serve the pita chips immediately, or you can store them at room temperature for up to 3 days.
  • pita bread batter in bowl
  • pita bread in skillet
  • cut pita chips
  • chips in skillet

Chef's pro tip

For perfectly golden and crispy pita chips, ensure your skillet is preheated to the right temperature before adding the batter. To test if the skillet is hot enough, sprinkle a few droplets of water onto the skillet. You're good to go if the droplets sizzle and evaporate almost instantly. Properly preheating your skillet will ensure the perfect texture and prevent any sogginess.

What to serve with keto pita chips?

Keto chips are versatile and easy to pair with various keto-friendly options. Here are some popular dips you can enjoy with these crisp chips:

How to make it healthier?

  • Boost the nutritional profile by adding a tablespoon of ground flaxseed or chia seeds to the batter.
  • To reduce sodium content, use less salt or omit it altogether.
Keto Pita Chip being held up

Time-saving tips

  • Preheat the skillet: Before preparing the batter, preheat your skillet on the stovetop. When the batter is mixed, the skillet will be hot, reducing the cooking time.
  • Get help from kitchen tools: Use kitchen tools like an electric mixer to combine the ingredients quickly and efficiently. This will save you time and result in a smooth and well-mixed batter.

What can I prepare ahead of time?

  • Pre-measure dry ingredients: Measure and store the dry ingredients in an airtight container before cooking. You can add them to the wet ingredients without any hassle.
  • Make the batter: Make and store the batter in the refrigerator for up to 24 hours. Just give it a quick stir before making the pita chips.

Storage and reheating instructions

Storage tips

  • Refrigerator: After cooling your pita chips completely, transfer them to an airtight container or zip-top bag to prevent moisture and air from entering. You can store the chips at room temperature for up to 3 days or refrigerate them for a longer shelf life.
  • Freezer: Put the keto chips in a freezer-safe container. You can keep them in the freezer for 2 to 3 months.

Reheating best practices

  • Microwave: Place a small batch of pita chips on a microwave-safe plate and heat on high for 10-15 seconds until warm and crisp. Check and adjust the timing, as microwave power may vary.
  • Oven: Preheat the oven to 300°F (150°C). Spread the pita chips in a single layer on a baking sheet and bake for 3-5 minutes until heated and crispy. Keep a close eye to prevent burning.
  • Air fryer: Preheat the air fryer to 300°F (150°C). Arrange a small batch of pita chips in the air fryer basket and cook for 2-4 minutes until heated and crispy. Monitor closely to avoid overcooking.

Recipe wrap-up and conclusion

Keto Pita Chips are a delicious and low-carb alternative to regular tortilla chips. You can easily create crispy and flavorful pita chips with simple ingredients in just 50 minutes. Don't forget to pair them with various keto-friendly dips!

Frequently asked questions

If your chips turn out soft instead of crispy, possible reasons can be undercooking, inadequate preheating of the oven, or using dough that is too thick. A helpful tip is to roll the dough thinner for a crispy texture.

Absolutely! You can easily double the batch. Ensure you have a suitable skillet or baking sheet to accommodate the quantity. Adjust the cooking time accordingly and closely monitor the chips to prevent overcooking.

While the combination of almond and coconut flour contributes to the desired texture and flavor, you can experiment using either flour individually. Almond flour provides structure and moisture, while coconut flour adds lightness and absorbs moisture.

Preheat the air fryer to 350°F/175°C. Cut pita bread into chip-sized pieces and place them in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through for even cooking. Adjust the cooking time based on desired crispness.

Sure thing! Bake the pita bread for about 15 minutes until slightly hardened but still flexible for tearing.

📖 Recipe

Keto Pita Chips on blue background

Keto Pita Chips

Indulge in the crunch and flavor of our homemade Keto Pita Chips—low-carb, crispy, and perfect for guilt-free snacking!
4.19 from 11 votes
Print Rate Pin Recipe
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: 5-Ingredient, bread, keto, low carb, pita chips
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2
Calories: 195kcal

Ingredients

  • 1 large egg
  • ¼ cup of water
  • 1 tablespoon olive oil
  • 1 ½ tablespoons coconut flour
  • ¼ cup almond flour
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
US Customary - Metric

Instructions

  • Preheat your oven to 300°F (150°C).
  • In a medium bowl, combine all the ingredients and let the mixture rest for 5 minutes.
  • Heat a well-seasoned 10.5" cast-iron skillet over medium heat. You can add a small amount of oil to the skillet if needed.
  • Once the skillet is hot, pour half of the mixture into it and spread it out to form a round shape with a diameter of approximately 6 inches.
  • Cook the mixture for 2-3 minutes, then carefully flip it over and cook for another 1-2 minutes until it is cooked. Repeat this step with the remaining mixture.
  • Cut the pita bread into eighths.
  • Place the cut pita chips back into the skillet and transfer the skillet to the preheated oven.
  • Bake the pita chips for 40 minutes or until they reach your desired level of crispiness.
  • Remove the skillet from the oven and serve the pita chips immediately, or you can store them at room temperature for up to 3 days.

Nutrition

Nutrition Facts
Keto Pita Chips
Amount Per Serving
Calories 195 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 82mg27%
Sodium 256mg11%
Potassium 30mg1%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Vitamin A 119IU2%
Calcium 42mg4%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Anonymous says

    1 star
    I just tried making these. Yuck. texture and flavor was awful.

    Reply

    • Cast Iron Keto says

      Hi there,

      We're sorry to hear that the recipe didn't meet your expectations. 😔 If you share what went wrong, we will be able to help. 🙏

      Reply

  2. Joanna Darby says

    I must be doing something wrong! I've tried to make this twice and the batter is so thick it does not spread in the pan. I added water and that just makes it fall apart. Help?

    Reply

  3. Angela Beck says

    Just curious about the serving size. How many chips make up one serving? The whole batch? 😊

    Reply

    • EileenWS says

      In the title section it says the recipe makes 2 servings

      Reply

  4. Andy says

    In these Covid19 days it seems I can’t find baking soda anywhere. Could I use baking powder at all? And if so, how much would I need? These chips look really good and I’d love to give them a go. Thanks!

    Reply

    • Cast Iron Keto says

      To swap those out you'd want to use 3x the amount of baking powder to replace baking soda. It may lead to a funky metallic taste but it's worth a try!

      Reply

    • Maria says

      Hello,

      I don't see yield in the recipe. Is it two round pitas/16 chips? Thanks!

      Reply

      • Cast Iron Keto says

        Yes, it's two rounds cut into 8 chips each so 16 chips total.

        Reply

  5. Rose says

    I don’t understand step 4. “Place bake into skillet and transfer to oven”. Have read it several times. Please explain. I would love to make these.

    Reply

    • Cast Iron Keto says

      Hi Rose, apologies for the typo. That should read "back" not "bake". The recipe instructions have been updated.

      Reply
4.19 from 11 votes (10 ratings without comment)

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