Delicious sour cream and onion keto chips are gluten-free, low carb, and made of real good foods. Great for a keto appetizer with dip, a snack during the big game, or as a low carb side with soup!
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Few things motivate me more to develop a recipe than the wants of my own child.
It’s one thing for me to choose this way of eating for my own health. However, it’s completely another thing when a doctor tells a young child it would be best if she didn’t eat certain things. Suddenly Mom becomes the police, and those big sad eyes turn up at every party or event.
But I LOVE sour cream and onion chips! Can’t I have just one? Just this once? Puh-leeeease?
Of course, we already know the answer. No. Also, for anyone, is it really possible to eat just one chip?! I don’t think so!
Therefore, that’s how these sour cream and onion keto chips came about. A plea from the child. A desire to keep me sane and offer something she actually likes to grab at parties.
Oh, and I think they’re pretty tasty for a snack myself!
While I think you’ll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe!
Scroll down to the bottom of the page for the printable recipe to make it NOW or PIN it here for later!
Reading one book is like eating one potato chip.
– Diane Duane
💭 Top tips
What do you want in a chip? I’ll tell you what I look for.
First, does it hold together to get a good amount of dip? Second, does it have a crispy crunch when you bite into it. Third, does it have the distinct salty chip flavor, in this case sour cream and onion?
If you want the chips to hold together, my first tip is to mix the ingredients really well. Sounds simple enough, but get that mixer out and whip them together. This is the best way to ensure a solid chip.
The second tip involves the crispy crunch. Roll the dough as thin as you can between the sheets of parchment paper while still being able to remove them to the pan. The thinner the chip, the better the crunch.
Also, when you bake something, especially with almond flour, there’s not a ton of time between getting them crisp and burning the chips. Once the edges start to brown, watch them closely. The middle will start to brown, and at that point whisk them out so they don’t burn.
The browner they are, the crispier they’ll be. I like them not too crisp but with the edges brown. You’ll have your own preference.
- baking sheet pans and silicone baking mat sheets (or parchment paper)
- parchment paper
- a spatula
- whisk or fork
- measuring cups and spoons
- basting brush or spoon
- pizza cutter or knife
- hand or stand mixer
I have a tendency when I feel myself getting stuck, my impulse is to go to my cupboard and find chips to eat.
– Sara Bareilles
- Mozzarella cheese
- Sour cream
- Finely ground blanched almond flour
- Garlic granules
- Onion powder
- Mustard powder
- Sea salt
- Chopped chives
To begin, preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets. Line them with silicone baking mat sheets or parchment paper.
To make the chips, first place the shredded mozzarella and butter in a microwave-safe bowl. Stick it in the microwave for 1-2 minutes until the cheese is entirely melted.
Secondly, mix it well with a hand or standing mixer. Then add in the egg and the sour cream, and combine it all well. From there, add the almond flour, garlic powder, onion powder, mustard powder, and salt.
Whip it up until everything is completely combined and a dough forms, or you can push it into a dough ball with the spatula. Now, mix in the chives and place the dough ball in the refrigerator to chill.
How to roll the dough
Now to get ready to roll out the dough for the keto chips.
Spray two large baking sheet-sized pieces of parchment paper with coconut or avocado oil. Alternatively, if you don’t have a spray, brush the oil on with a basting brush. The oil serves to prevent the dough from sticking to the paper but also to help the chips crisp up when baking.
Place the slightly chilled dough in between the two pieces of parchment paper (oil to the middle so the dough does not stick). Next, take out a rolling pin and roll the dough out as thinly as possible between the two pieces of parchment paper.
After that, carefully remove the paper from the top side of the dough and cut in triangles or desired shapes. It’s easy to use a pizza cutter or a knife to do this.
Ideally, they will all be about the same size so they cook evenly. Mine are not often exactly the same, but that’s okay!
Then, peel the dough triangles carefully off or the parchment paper one at a time. Set them on the baking sheet lined with parchment paper or silicone liners. They don’t have to be far apart, but they will puff up a bit.
⏲️ Baking time
Don’t be worried if they fall apart slightly as you put them on the pan. Almond flour does not have gluten and will not always hold. Just get them to the pan and patch it up. It may not be quite as pretty but will taste just as good!
Now, bake the keto chips in the 350-degree oven for 8-10 minutes or until the edges begin to brown. The browner they are, the crispier they will be. As I said in the tips section, watch them toward the end so they don’t burn!
Air fryer instructions
I often receive questions on how to cook my recipes in different ways. Especially for these sour cream and onion keto chips, readers have asked for the temperature and time required.
This past week I’ve been experimenting with my new Ninja Foodi. The thing is giant and is a pressure cooker, air crisper (air fryer), slow cooker, and more.
I’ve found when I roll the chips super thin, the best way to air fry (air crisp) them is at 390 degrees Fahrenheit for 4 minutes. Also, it’s important to preheat the air fryer before putting the chips in.
However, the problem with this is that not a lot fit in the Ninja Foodi. Also, the dough will fall through the cracks in the rack if the stacked rack is used.
Therefore, I prefer to bake my chips or use a more traditional air fryer with trays to allow the chips laid out flat without fear of melting and falling through.
Last of all, let them cool and serve with your favorite dip, as a snack on their own, or alongside your favorite keto soup, maybe like my Best Ever Keto Broccoli Cheese Soup!
Variations on keto chips
There are several ways to vary these keto chips. I’ve already mentioned how to air fry them or bake them.
Another thing that’s easy to mix up is the flavorings.
Cheddar Sour Cream Keto Chips
Try making cheddar sour cream chips by switching out the mozzarella cheese for cheddar and omitting the chives or green onions.
Tortilla Keto Chips
To make more of a tortilla chip flavor to have with Mexican food I only make a couple of changes. Instead of mustard powder, I use cumin or leave it out entirely. Omit the chives or green onion.
Why keto chips?
This weekend the kids selected Despicable Me 2 for family movie night. I have to admit, it’s pretty hilarious and one I don’t mind watching with them.
ANYWAY, there’s a fabulous scene where Gru has on a tortilla chip sombrero hat and the brim is filled with guacamole. He’s looking dejected and snaps off pieces of the hat and dips them in the guacamole before popping them in his mouth. Another character comes by to console him and says:
I too have spent many nights trying to drown my sorrows in guacamole.
There may have been tears we were laughing so hard when we first watched this scene.
Chips are a huge part of American culture – potato chips, tortilla chips, baked chips, and all the brands. They’re in movies, at parties, all stores. They’re the salty snack!
Rather than fight it I just have to have a better option. We all love chips and the spectacular dips to go with them. Try these sour cream and onion keto chips out. They’re pretty high on my list of favorite keto snacks.
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- 1 ¾ cups shredded mozzarella cheese
- 2 tbsp salted butter
- 1 large egg
- 2 tbsp sour cream
- ¾ cups finely ground blanched almond flour
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp mustard powder
- ½ tsp sea salt (more to taste)
- 1 tbsp chopped chives
- Preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with silicone liners or parchment paper.
- Place the shredded mozzarella and butter in a microwave-safe bowl and microwave for 1-2 minutes until the cheese is entirely melted.
- Mix well with a hand or standing mixer. Then add in the egg then the sour cream and combine well.
- Add the almond flour, garlic powder, onion powder, mustard powder, and salt. Mix it until everything is evenly distributed and a dough forms.
- Mix in the chives and place the dough in the refrigerator to chill while you prepare the parchment paper.
- Spray two large baking sheet-sized pieces of parchment paper with coconut or avocado oil. Alternatively, brush it on with a basting brush. Place the dough in between the two pieces of paper (oil to the middle so the dough does not stick).
- Take out a rolling pin and roll the dough out as thinly as possible between the two pieces of parchment paper.
- Remove the paper from the top and cut in triangles or desired shapes. Peel the dough triangles carefully off and place them on a baking sheet lined with parchment paper or silicone liners.
- Bake in the 350-degree oven for 8-10 minutes or until the edges begin to brown. The browner they are, the crispier they will be but watch so they don't burn.
- Let cool and serve with your favorite dip or soup or enjoy on their own.
Servings 6.0Amount Per Serving Calories 197 Total Fat 16 g Saturated Fat 7 g Monounsaturated Fat 4 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 65 mg Sodium 399 mg Potassium 111 mg Total Carbohydrate 2 g Dietary Fiber 1 g Sugars 1 g Protein 10 g Net Carbohydrate 1 g
*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 197Unsaturated Fat: 0g