Crispy, salty, addictive — these Keto Pringles give you all the crunch you miss without the carbs, oils, or additives in store-bought chips. Made with almond flour, Parmesan, and simple seasonings, they’re a 100% guilt-free snack perfect for keto, low-carb, high-protein, and gluten-free lifestyles.
These chips bake up ultra-thin, perfectly crisp, and incredibly flavorful. They store well, travel well, and satisfy every crunchy craving without derailing your goals.
Servings & Timing
Servings: 30–40 chips
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Ingredients List
Dry Ingredients
- 1 cup almond flour
- ½ cup grated Parmesan cheese
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
Wet Ingredients
- 1 large egg
Instructions
Step 1: Prep the Oven & Pan
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper to prevent sticking and ensure even crisping.
Step 2: Make the Dough
In a medium bowl, combine:
- almond flour
- Parmesan
- garlic powder
- onion powder
- paprika
- salt and pepper
Whisk together until evenly blended.
Add the egg and mix until a soft dough forms.
If the dough feels sticky, let it rest for 2 minutes — almond flour absorbs moisture.
Step 3: Roll the Dough Thin
Place the dough between two sheets of parchment paper.
Using a rolling pin, roll it out to ⅛ inch thickness — the thinner the dough, the crispier the chips.
Tip:
If edges crack, just press them back together.
Step 4: Cut the Pringle Shapes
Use a small round cutter, bottle cap, or the rim of a glass to cut out perfect chip shapes.
Transfer each round carefully to your lined baking sheet, leaving a little space between them.
Optional:
Gently curve them over a metal spoon handle to mimic the classic “Pringles curve.”
Step 5: Bake Until Crisp
Bake for 10–12 minutes, flipping halfway through for maximum crunch.
They should turn golden brown and feel firm.
Remove and let cool fully — they crispen more as they cool.
Additional Notes
- Thickness = Crunch → thinner dough gives true Pringles crispiness.
- Don’t skip cooling → essential for chips to become crunchy.
- Store in an airtight container for up to 5 days.
Dietary Info
- Keto
- Low-carb
- Gluten-free
- High-protein (from Parmesan + almond flour)
Macros (approx per 10 chips):
- Calories: 150
- Protein: 7 g
- Fat: 12 g
- Net Carbs: 2–3 g
Ingredient Details & Substitutions
- Almond flour: Do not replace with coconut flour; texture won’t work.
- Parmesan: Can swap with Pecorino or a hard low-moisture cheese.
- Spices: Add smoked paprika, taco seasoning, or ranch seasoning.
- Egg: Needed for binding — do not skip.
Recipe Variations & Serving Ideas
Flavor Variations
- Sour Cream & Onion: Add parsley + chives + a pinch of powdered buttermilk
- BBQ: Add extra paprika + chili + a touch of sweetener
- Cheddar: Mix 2 tbsp cheddar powder into the dough
- Salt & Vinegar: Brush with vinegar before baking, sprinkle salt on top
How to Serve
- With keto dips (garlic mayo, ranch, queso)
- As a topping for casseroles
- As a crunchy base for nachos
Storage & Make-Ahead
- Store in airtight container: up to 5 days
- Freeze unbaked dough shapes: up to 2 months
- Re-crisp by baking 2–3 minutes at 350°F
FAQs
Q: Why aren’t my chips crispy?
Your dough might be too thick — roll thinner next time.
Q: Can I air fry these?
Yes! Air fry at 325°F for 5–7 minutes.
Q: Can I make them dairy-free?
Use nutritional yeast instead of Parmesan, but texture will be softer.
Optional Personal Story
The first time I made these Keto Pringles, I honestly didn’t expect them to taste this close to the real thing. They became my go-to snack on movie nights when everyone else was having chips. They’re addicting, crunchy, and surprisingly satisfying — without any guilt or sugar crash. Now I batch-prep them every Sunday!
Call-to-Action
Make these Keto Pringles today — the perfect crispy, salty snack that keeps you on track while satisfying every chip craving!
