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Protein Sparing Tortilla Chips

I love a tender filet mignon, but I understand that somedays you want to hit your protein macro, but you aren’t feeling like meat!

Do not worry my friends! I have your taste buds in mind!

My protein sparing tortilla chips recipe is perfect for hitting your protein goal without adding fat!


To make my protein sparing tortilla chips, I used Further Food gelatin!

Further Food gelatin is sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine.

Adding Further Food Gelatin works perfectly for making my protein sparing tortilla chips extra delicious and chewy! Do not skip adding the gelatin! It adds a texture just like a real tortilla chips!

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Click HERE to watch a very helpful video on Protein Sparing and how to do PSMF properly and avoid the weight loss mistakes I see all the time! 

Protein Sparing Tortilla Chips

Maria Emmerich
Prep Time 8 minutes
Cook Time 1 hour 8 minutes
Course Appetizer, Carnivore, Dairy Free, Nut Free, PSMF Recipes, Snack
Cuisine American
Servings 2
Calories 77



  • Salsa
  • Protein Sparing Sour Cream Click HERE


  • Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Spray the parchment with avocado oil spray.
  • Place the egg whites, gelatin, cream of tartar, salt and allulose in a medium bowl.
  • Use a hand mixer on high and whip the whites until double in size and there are SOFT peaks. Add the egg white powder and blend until just combined. (NOTE: If you want a thinner wrap like EggLife wraps, just mix until combined then pour onto a pan and fry until cooked).
  • Use a spatula to spread the 1/2 of the mixture out onto each of the prepared baking sheets as thin as you can, about 1/8 inch thick.
  • Place into the oven to bake for 6-8 minutes or until cooked though.
  • Remove from the oven and allow to cool completely. Once cool, gently peel the paper off. And set the parchment lined baking sheet aside.
  • Place the protein sparing tortilla onto a cutting board and use a pizza cutter or sharp knife to cut the wrap into tortilla chip shapes.
  • Place the tortilla chip pieces back onto the parchment paper. Spray with avocado oil spray and sprinkle with salt (or seasonings). Bake in a 200 degree F oven for 1 hour or until completely dry and crisp. Remove from oven and allow to cool completely (the protein sparing tortilla chips will crisp up as they cool).
  • Dip into salsa or my protein sparing sour cream (recipe is in my Pure Protein cookbook!)


Calories: 77 | Fat: 1g | Protein: 16g | Carbohydrates: 2g | Fiber: 1g | P:E Ratio: 8



“AAAH Maria! So after a week of pure protein (which was MUCH easier than I’d imagined) I lost almost 12 lbs, and I have not taken my acid reflux meds in 3 days

You are a miracle worker. I have been on those (and a host of other meds) for 8+ years!

Love you! Nicole”

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Hi Maria – love your creativity in your posts (hard to come by these days!) Could I sub guar gum for the gelatin?

  • Kati says:

    Does the powdered allulose have to be used in the recipe for it to turn out? What does allulose do? I am anxious about trying new food substances and am not sure what this is.

    Thank you!

  • Marilyn J Carini says:

    Would a little corn extract make these taste like corn chips?

  • Vivian says:

    I’ve been keto since 2018. Yea! Less inflammation. Weight loss 47 lbs. still keto with an increased emphasis on more meat. One thing I have missed is Mexican chips. These are the bomb!
    I don’t mind giving up breads and other wraps, but these fulfill a desire to feel like I am eating my Mexican chips again.
    They stayed fresh and crispy in a ziplock bag in the refrigerator for the 4 days they lasted. Thank you so much.

  • Jeannie Rodbell says:

    Love these!!! Thank you for this. I add extra salt on the outside and made them very thin, so it’s like a potato chip but not!

  • Jeanne says:

    These sound delicious, but I’m a little confused. The instructions say to preheat the oven to 325 degrees F; but then when it comes to baking them, it states to bake them at only 200 degrees F. Is that an error, or am I supposed to preheat the oven to 325 F, and then lower it to 200F before I place the pans in the oven. Please clarify for me. Thanks.

  • Oren Avinoam says:

    Hello! Is there anyway to make this recipe work without liquid egg whites? Can I sub them for more powdered egg whites and some water? I tried doing that and it didn’t work out the best (maybe I had the ratios wrong..)…thanks!

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