There’s nothing like the satisfying crack of a homemade chip — that first crunch, the warm scent of toasted nuts and spices, and the bright zing of lime that hits the nose. These Spicy Lime & Sea Salt Low-Carb Almond Chips bring all that in one bowl: crisp almond-based chips baked until golden, flecked with sea salt, lime zest, and a whisper of chili. They’re perfect dunked into guacamole, smeared with spicy salsa, or simply munched on straight from the bowl. Whether you’re craving salty crunch during movie night or need a quick keto-friendly snack, these chips deliver — minus the carb overload — in under half an hour.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: ~22 minutes
- Servings: 6 (about ⅔ cup chips per serving)
- Cuisine: Snack / Low-Carb / Keto / Gluten-Free
- Course: Snack / Appetizer
Ingredients
- 2 cups finely ground blanched almond flour
- 1 large egg, beaten
- 2 tbsp melted coconut oil (or light olive oil)
- 1 tbsp lime zest (from 1–2 limes)
- ½ tsp sea salt (plus extra for sprinkling)
- ¼ tsp chili powder (adjust for heat level)
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- 2–3 tbsp water (as needed to bind dough)
Optional Finishing Sprinkle:
- Coarse sea salt flakes
- A few turns of freshly ground black pepper
Instructions
- Preheat oven & prep sheet. Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- Mix base dough. In a mixing bowl, combine almond flour, lime zest, sea salt, chili powder, smoked paprika, and garlic powder. Stir briefly to combine the dry ingredients.
- Add wet ingredients. Add the beaten egg and melted coconut (or olive) oil to the bowl. Stir until the mixture begins to form a coarse dough. If it’s too dry to come together, add water a tablespoon at a time until it holds together and feels slightly pliable.
- Roll out thinly. Between two sheets of parchment paper, roll out the dough thin — as close to 1/8 inch (≈ 3 mm) as you can. The thinner the dough, the crispier the chips.
- Cut into shapes. Remove top parchment, use a sharp knife or pizza cutter to slice the dough into triangles or your preferred chip shape. Transfer pieces onto the lined baking sheet, spacing them slightly apart.
- Bake. Place in oven and bake 10–12 minutes, watching carefully. Chips should be golden at edges but not burnt. If some edges brown faster, remove them and let the rest bake a bit longer.
- Cool & crisp. Once out of the oven, let chips cool on the baking sheet for 5–7 minutes — this helps them crisp fully. Sprinkle a pinch of coarse sea salt flake and a crack of black pepper if desired.
- Serve. Enjoy warm or at room temperature. Pair with guacamole, salsa, a spicy dip — or enjoy plain as crunchy snack.
Tips & Variations
- Extra crunch: After cutting chips, chill dough in fridge 10 minutes before baking — helps prevent spreading.
- Cheesy twist: Add 2–3 tbsp finely grated Parmesan to the dry mix for a light cheesy flavor and firmer texture.
- Spice it up: Mix in ¼–½ tsp cayenne pepper with the chili powder for a hotter kick.
- Herby variation: Swap lime zest + chili for 1 tsp Italian herb mix + ¼ tsp oregano + ¼ tsp onion powder → for herb & sea-salt almond crackers.
- Air-fryer method: Instead of oven, place chips in a single layer in air fryer basket at 320 °F (160 °C) for ~5–7 min, checking halfway.
Nutrition Facts (Approximate per serving — about ⅔ cup chips)
- Calories: ~ 220 kcal
- Protein: ~ 6 g
- Carbohydrates: ~ 6 g (Net Carbs ~ 4–5 g depending on fiber)
- Fat: ~ 18 g
- Fiber: ~ 2 g
- Sugar: ~ 1 g
- Sodium: ~ 260 mg
(Nutrition will vary slightly depending on actual almond flour and salt used.)
Ingredients
Method
- Preheat oven & prep sheet. Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- Mix base dough. In a mixing bowl, combine almond flour, lime zest, sea salt, chili powder, smoked paprika, and garlic powder. Stir briefly to combine the dry ingredients.
- Add wet ingredients. Add the beaten egg and melted coconut (or olive) oil to the bowl. Stir until the mixture begins to form a coarse dough. If it’s too dry to come together, add water a tablespoon at a time until it holds together and feels slightly pliable.
- Roll out thinly. Between two sheets of parchment paper, roll out the dough thin — as close to 1/8 inch (≈ 3 mm) as you can. The thinner the dough, the crispier the chips.
- Cut into shapes. Remove top parchment, use a sharp knife or pizza cutter to slice the dough into triangles or your preferred chip shape. Transfer pieces onto the lined baking sheet, spacing them slightly apart.
- Bake. Place in oven and bake 10–12 minutes, watching carefully. Chips should be golden at edges but not burnt. If some edges brown faster, remove them and let the rest bake a bit longer.
- Cool & crisp. Once out of the oven, let chips cool on the baking sheet for 5–7 minutes — this helps them crisp fully. Sprinkle a pinch of coarse sea salt flake and a crack of black pepper if desired.
- Serve. Enjoy warm or at room temperature. Pair with guacamole, salsa, a spicy dip — or enjoy plain as crunchy snack.
Notes
- Protein: ~ 6 g
- Carbohydrates: ~ 6 g (Net Carbs ~ 4–5 g depending on fiber)
- Fat: ~ 18 g
- Fiber: ~ 2 g
- Sugar: ~ 1 g
- Sodium: ~ 260 mg
FAQs
1: Can I make these chips ahead and store them?
Yes — once fully cooled, store in an airtight container at room temperature. They stay crisp for 3–5 days. If they soften, re-crisp in a 250 °F oven for 5–10 minutes.
2: Are these chips gluten-free and keto-friendly?
Yes — they’re made with almond flour (no wheat or corn) and contain minimal carbs, making them both gluten-free and suitable for keto/low-carb diets.
3: Can I skip the spice or lime zest for a plain chip version?
Absolutely. For a neutral, salty chip ideal for dips, omit the lime zest and chili powder — just add ¾ tsp sea salt before baking.
4: How thin should I roll the dough for best crispiness?
Aim for ~1/8 inch (≈ 3 mm) thick. Thinner dough yields crispier chips. If dough is too thick, chips may stay chewy rather than crunchy.
