First, a confession ... My name is Rebecca. I am a keto coach. And I still love (and eat!) warm tortilla chips.

There, I admitted it! I'm just not one who can take pork rinds to a Mexican restaurant and eat them instead of those warm, salty tortilla chips. (But I DO tend to make other lower carb choices at that restaurant so that I can enjoy those tortilla chips without totally wrecking my progress.)

If I'm at home and have time, though, I prefer to make my own, lower carb tortilla chips. Then I can eat even more of them! (See, it's all about balance!)

Here's what I do:

I start with lower carb flour tortillas, such as Joseph's Lavash Flax, Oat Bran, and Whole Wheat Bread or Mission Zero Net Carbs Original tortillas.* (Remember, I don't follow strict keto. So if you do, you should know that these aren't perfect choices. I don't mess up good for perfect.) I use a pizza cutter to slice them into triangles and spread them on a cookie sheet.

Spray one side with olive oil and sprinkle with pink Himalayan salt. Bake in the oven (@ 350-375) until slightly golden brown. Turn over and repeat the process with oil, salt, and heat (it won't take as long on this side). I like to cook mine until they are more crispy than soft ... but they aren't super dark brown. How long you cook them (and exact temperature) will depend on the tortillas you use, your oven, and your personal preference.

Other options: You may prefer corn tortillas. You may also want to experiment with adding a little lime juice, garlic salt, cumin, paprika, or other seasonings. I usually keep mine basic, as I make homemade guacamole (see my WOW-camole recipe here!) that has pretty intense flavor.

*These are Amazon links so you can see the products (and their ingredient lists). As Amazon Associate, we earn from qualified orders. But I usually buy mine locally at a lower price. There are several different versions of both. I like the ones specified for their lower carb count (although they both admittedly have less than ideal ingredients). Joseph's has other products that look and taste pretty similar, but they are higher in carb so you have to carefully read the labels. If you're making a lot, then Joseph's is a good option because each piece of "bread" is a long rectangle which makes lots of chips. The Mission ones I've used are ridiculously small (I think they are designed for street tacos, but they would be pretty small even for that), but that size actually works great for making a smaller amount of tortilla chips (great for portion control!).