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Low Carb Doritos

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Lowest Carb Tortilla Chip

These low carb doritos are made with almond flour & flax seed and a few spices. They are the original viral low carb dorito recipe. They are a crispy chip that is easy to dip into guacamole. 

Did you know “Doritos” were released in the United States in 1964? 

It was the first tortilla chip to be launched nationally in the USA. In 1994, the company spent $50 million to redesign Doritos to make the chips 20% larger, 15% thinner, and with rounded edges.

The redesign consisted of a two-year market research study that involved 5,000 chip eaters! 

In Jan 2012, Carol redesigned the chip into a gluten free, low carb version! Well, it took me 2 hours and a little playtime in the kitchen. 

I knew that the chip needed almond flour to give it that crunch. I added flax seed to provide the multigrain taste (I like that taste). I used chili pepper spice, cumin, paprika, onion powder, and salt.

Low Carb Dorito Chip Ingredients

How to Make Low Carb Doritos

Step 1: Prepare. Preheat the oven and line a large baking sheet with parchment paper.

Step 2: Make the Dough. Place all of the ingredients in a food processor and pulse until it forms a dough. Divide the dough into 2 balls.

Step 3: Make the Low Carb Dorito Chips. Place one ball between two large sheets of parchment paper. On a flat surface use a rolling pin to flatten the dough. Flatten the dough to the thickness of a thin cracker. Lift off the top of the parchment paper. Using a knife or pizza cutter, cut the dough into triangles. Take off any dough leftover from cutting. Place it with the other ball. Repeat this process with the second ball of dough.

Step 4: Place the Unbaked Doritos on a Baking Sheet. Gently lift the parchment paper with the cut dough, and place it onto the baking sheet with the parchment paper.

Step 5: Bake. Bake until they are light brown and crispy like a cracker. Cool the baked doritos on a cooling rack.

How to Store Homemade Low Carb Doritos

Store the doritos in a bag or container without the lid or bag closed. It helps the chips stay crisp longer. Consume within 3 days.

Yield: 30 chips

Low Carb Doritos

low carb doritos

These low carb doritos are made with almond flour & flax seed and a few spices. They are the original viral low carb dorito recipe.

Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes


  • ¾ cup almond meal or almond flour
  • ¼ cup of flax seed
  • ¼ cup of coconut flour
  • ¼ cup of unsalted butter (can use salted but the chip will be more salty)
  • 1 large egg
  • 1½ tsp of chili powder (use more if you like it extra spicy)
  • 1 tsp of onion powder
  • ½ tsp of ground cumin
  • ½ tsp of paprika
  • ½ tsp of salt


    1. Heat the oven to 350°F degrees.
    2. Add all of the ingredients into a food processor and pulse until it forms a dough. Divide the dough into 2 balls.
    3. Place one ball between two large sheets of parchment paper. On a flat surface, use a rolling pin to flatten the dough. Flatten the dough to the thickness of a thin cracker.
    4. Gently lift off the top of the parchment paper. Using a knife or pizza cutter, cut the dough into triangles. Take off any dough leftover from cutting and place it with the other ball. Repeat for the second ball of dough.
    5. Gently place the parchment paper with the dough onto the baking sheet.
    6. Bake in the oven at 350°F for 7 ½-10 minutes. The chips are done when the doritos are light brown and crispy like a cracker.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 987Total Fat: 85gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 60gCholesterol: 155mgSodium: 716mgCarbohydrates: 40gFiber: 25gSugar: 9gProtein: 31g

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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  1. This looks awesome! I don’t have almond flour is there anything I can sub for it?

    I can’t wait to make this for my family!

    1. Hi Rachel,
      Do you have any almonds or almond slivers? If so you can take a coffee grinder and grind them. You can also use any other nuts that you grind but the flavour might change.

  2. These really satisfied my SoCal summer craving for chips with guacamole. Good recipe.

      1. Wow that seems like alot for just one chip….they sound amazing but one would definitely have to watch how many you consume. Just a handful could be almost 800 calories…LOL

        1. Each chip cannot have 42 calories per serving, based on the above fat/carb/protein info. Fat has 9 calories per gram, and carbs/protein have 4 calories per gram. Therefore, the correct calorie count is:

  3. THESE are amazing!!! Yes, high in calories, but at least they’re healthy calories that a body can process correctly!

  4. I just made these and they are tasty! I’m a huge chip fanatic and have been looking for some type of alternative for a while now. I’m going to post this on my blog, thanks.

  5. I made these and hmm turned out kinda blah-I can’t really taste the seasonings and think I rolled them too thick and baked them in the pan with the paper. I think they would be good with some gaucamole or something that I wish I had LOL. I think I have salsa to try them with-but what did I do wrong? Yours look so much better hmmm

  6. I have not made these yet but I think I love you. I will swap the flax for oat flour (I grind it myself) and I can’t have coconut so I’ll probably use the almond flour to replace that. I’ve made cheddar crackers similar to this recipe but I’m so glad you thought of the spices and worked out the amounts for me. Well… not me personally.

  7. Nice simple recipe, very tasty. These chips can be modified with any spice you want to use, we tried it with moroccan spice and also a carribean spice for something different.

  8. This recipe looks really good, I can not wait to make this.

  9. I’ve never frozen them before. Try it and defrost it in the oven on low heat?

  10. Hi sorry if I missed it but should the butter be cold or melted

  11. My daughter can not have flax seed, is there something else that can be substituted or can the flax seed be eliminated? Can’t wait to try this recipe!

  12. Just made these and they turned out well. They taste ok but i used them as a nachos base which tasted good overall. One thing i did wrong though was forget the butter, I couldn’t work out why it wasn’t binding so i put another egg in instead.

    How much difference will the butter make instead of the egg?

    Also, how do you get the whole thing to be crispy? The chips went crispy on the outside but no the inside of each chip, tips? Mine turned out a bit too soft for my preference.

    Great recipe though, thank-you for it.

    1. The extra egg made it soft. The fat in the recipe would have made it crispy.

  13. By just looking at the photo, I’m craving and wanted to have some it. The best thing about it is it has no meat so perfect for vegetarian like me. Thank you for this sizzling recipe.

  14. WOW….just made these and they are amazing…..someofmy outside ones burnt,,,but they were thinner…ill watch that next time….definitely a fav….will make all the time…..THANK YOU…LOVE YOUR SITE!!!

  15. I just made these exactly as the recipe directs. They are absolutely delicious! We ate them with spinach artichoke dip. Crispy with with just a bit of spice. Young and old in my family loved these crisps.

  16. Hi, Carol. These look great! Hubby is low carb and I’m whole-food vegan. I’ll sub out the butter with coconut oil and use flax egg…maybe quinoa flour for the almond. Hubby can’t eat almonds. I’m psyched to see your mixed flours! 🙂

    I’ve made several attempts on my own and have gotten close, but no cigar. Your formula will definitely get us there. Yay! Any tips on getting them to bake evenly? The outside edges brown first and the middle last. I’ve covered the dough loosely with parchment to slow the outside edges from burning…rotated the baking sheet…broken the dough at the score marks and mixed them up, turned them over…even turned the oven off when the chips are near done and leave them to ‘dehydrate’ more. Anything else I should try?

    1. I really don’t know what you should do. You made a lot of big changes to my recipe.

  17. Thank you for the great recipe. I would really appreciate it if you could share the nutritional content information if you calculated it. It would save me some time.

    1. Sorry but I no longer provide that because people were always arguing that it was wrong.

  18. Can I ask why you transfer them onto paper and don’t just use the one you rolled them out on?

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