These EASY Keto Pita Chips are the perfect low carb chip for dipping and scooping!
It’s not a secret that we’re suckers for snacks that crunch. Our verdict is that these Keto Pita Chips are delicious.
These gluten-free pita chips are perfect for scooping up dips like Charred Eggplant Dip, french onion dip, spinach and artichoke dip, or even a low-carb hummus. They also make a great keto tortilla chip or even used as corn tortillas would be for tacos! Greek tacos anyone??
Let’s get to the ins and outs of the recipe:
What are the ingredients in Keto Pita Chips?
All of the ingredients in these keto pita chips are low-carb of course and perfect for a keto diet. They are also grain-free.
- almond flour
- coconut flour
- water
- egg
- spices
Can I just use almond flour or just use coconut flour?
Nope, the combo of flours is what makes these pita chips have the structure they do. To swap one out would need different ratios for the other ingredients like water and egg in the recipe. As always, feel free to experiment and leave your results in the comments below for other folks to see!
Can I double the batch?
Or triple, or quadruple. Yes, totally feel free to scale the size here. For the second step, you’ll need to switch from baking the chips in the cast iron skillet to baking them on a sheet pan since they all won’t fit into the skillet if you scale.
Can I make actual pita bread with this recipe instead of chips?
Sure thing! Make the pita bread as normal, then in the second step only bake the bread for 15 or so minutes until it’s hardened just a bit but is still flexible enough for folding or tearing.
This also makes wonderful garlic bread, just melt a bit of butter or olive oil with garlic powder and brush over the bread or chips in the last few minutes of baking.
What is the nutritional information for these low-carb pita chips?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.
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 oven to 300° F.
- Mix together all of the ingredients in a medium bowl until combined. Let stand 5 minutes.
- Heat a 10.5” well-seasoned cast-iron skillet over medium heat. You can use a bit of oil if needed. Once hot add half of the mix to the skillet in a 6 inch round. Cook 2-3 minutes, flip and cook another minute or two until cooked through. Repeat with the remaining mix.
- Cut the pita into eighths. Place the cut pita chips back into the skillet and transfer to the oven for 40 minutes or until the chips have reached your desired crispiness. Serve immediately or store 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?