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Chips and dip on keto? Absolutely! What’s guacamole without chips for dipping. Guacamole needs a delivery device and I’m here to show you a recipe for the perfect chip to go along with an amazing guacamole recipe perfected by my husband, Mr. Healthy Ambitions! Homemade Guacamole with Keto Pita Chips!

There’s plenty of amazing recipes I can make, but for some reason, no matter how many times I try to make guacamole, it’s an epic fail. I can flawlessly make a 10-step recipe that takes hours to finish, yet something as simple as guacamole escapes me.

I gave up years ago, and don’t even attempt guacamole anymore. Thankfully, I have my husband here to step up to the guacamole bowl!

What I can do, is provide the chip to his dip 😉

***enjoy the step-by-step pictures or scroll down for a printable recipe for both the pita chips and guacamole

Keto Pita Chips! This is a variation of my Cheese Crackers recipe. A little swap of the cheeses, a few different spices, a different cutting technique, and voila! The perfect pita chip for guacamole or any other dip of choice.

To begin, combine the mozzarella cheese and almond flour in a medium non-stick saucepan and melt over medium/low heat, stirring occasionally, until you have a cheese dough ball. Remove from heat.

Next, add the spices and egg and mix thoroughly with a spoon. Then, transfer to a piece of parchment paper and allow it to cool slightly, but not so much that the cheese begins to harden. Continue by kneading the dough, squishing the dough between your fingers, until all the ingredients are fully incorporated.

An alternative method is to put the almond flour and cheese into a microwave-safe bowl. Then, heat for 30-second intervals, stirring in between, until a cheese dough ball forms.

Roll the dough between two pieces of parchment paper into a thin layer. Use a pizza cutter to cut the dough into your preferred shape and chip size for dipping. I found that I had to divide the recipe into two batches to spread it thin enough on the baking sheet.

Transfer the chips, still on the parchment paper, to a baking sheet.

Bake at 420 degrees F for 7-9 minutes, or until they begin to brown. Remove the pita chips from oven and let cool. If they aren’t as crispy as you like, flip over the chips and cook for an additional 3-5 minutes.

While the chips are baking or sometime before you are ready to serve the chips and dip, prepare the guacamole.

Mash the avocados in a large bowl.

Add the onions, tomatoes, garlic, and jalapeno, and mix until fully combined.

Add in the salt and lime juice to taste, a little at a time while mixing until you have the perfect flavor. My husband says you should “splash the lime juice vigorously for 3-4 seconds”. (And he gives me a weird look when I use “dollop” as a measurement, lol.)

The lime juice will help to keep the guacamole from browning on top.

If not serving immediately then cover with plastic wrap. Place the wrap ON the guacamole then cover with the lid and refrigerate.

Looking for another game-day appetizer? How about Keto Bacon-Wrapped Pimento Cheese Poppers?

Now I have a favor to ask! If you enjoy the guacamole and keto pita chip recipes, please give me a star rating in the recipe card below and share this post on your favorite social media platform!