Preheat your air fryer to 180°C (350°F).

Cut the keto tortillas into chip-sized triangles using a pizza cutter or sharp knife.

Spray both sides of the tortilla triangles lightly with olive oil spray or avocado oil spray.

Arrange the triangles in a single layer in the air fryer basket (you may need to cook them in batches).

Sprinkle parmesan cheese powder, garlic powder, onion powder, and sea salt evenly over the chips.

Air fry for 5-7 minutes or until golden brown and crispy. Check halfway through to ensure they don’t burn.

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or use a silicone mat.

Cut the keto tortillas into triangles using a pizza cutter or sharp knife.

Lightly spray both sides of the triangles with olive oil spray or avocado oil spray.

Arrange the triangles in a single layer on the baking sheet without overlapping them.

Sprinkle parmesan cheese powder, garlic powder, onion powder, and sea salt evenly over the chips.

Bake for 10-12 minutes or until golden brown and crispy.

Heat avocado oil in a large skillet over medium heat until it reaches about 180°C (350°F). Use enough oil to submerge the chips completely.

Cut the keto tortillas into triangles using a pizza cutter or sharp knife.

Carefully drop the tortilla triangles into the hot oil in batches so they don’t overcrowd.

Fry for about 30 seconds per side or until golden brown and crispy.

Remove from the skillet using tongs or a slotted spoon and place on paper towels to drain excess oil.

Sprinkle parmesan cheese powder, garlic powder, onion powder, and sea salt while they’re still warm.