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!

Jump to:
- Preparation and cooking overview
- Chef's note
- 🧂 Ingredients for this keto pita chips recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Pita Chips: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto pita chips?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
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!
🧂 Ingredients for this keto pita chips recipe
To make this recipe, you will need the following ingredients:
Ingredient substitutions
Additional ingredients
Unlock a world of flavor possibilities with these additional ingredients:
Cooking tools required
To make this Keto Pita Chips recipe, you will need the following kitchen tools:
Tools substitute options
How to make Keto Pita Chips: step-by-step guide
Cooking methods
Preparation steps
- Gather all the ingredients.
- Measure them in precise quantities.
- Crack the egg and whisk it.
Cooking 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.
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?

Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating best practices
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
📖 Recipe

Keto Pita Chips
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
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.
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.
Cast Iron Keto says
Hi Rose, apologies for the typo. That should read "back" not "bake". The recipe instructions have been updated.
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!
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!
Maria says
Hello,
I don't see yield in the recipe. Is it two round pitas/16 chips? Thanks!
Cast Iron Keto says
Yes, it's two rounds cut into 8 chips each so 16 chips total.
Angela Beck says
Just curious about the serving size. How many chips make up one serving? The whole batch? 😊
EileenWS says
In the title section it says the recipe makes 2 servings
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?