Keto Nachos
Keto Nachos and Keto Chips
Nachos are comfort snack food at it’s most decadent. Between the chips, cheese, salsa, and beef it’s got all the right ingrediants to knock that Tex-Mex craving you’re having right out of the park. While living the glamorous keto lifestyle nachos have one huge red flag that keeps this dish out of your low carb hands. That ingredient is the bedrock of this dish itself, the chips. Is there some sort of complicated way to turn almonds and coconuts into chips after 26 steps and all of your patience? Probably. But I’ll never attempt it and neither should you. Why? Because there exists a much easier option to achieve chip nirvana. It takes one step and only one ingredient. All you have to do is take some cheese, apply heat to it and voila! Okay, okay, there is slightly more to it than that. But, not much.
How-To make Keto Chips
There are important techniques to use when making these crisps. Because we are going to use them for nachos they have to be able to hold toppings. Most cheese crisps have holes in them. Obviously, we don’t want holes in our chips that let salsa drip on our clothes and make a mess. There are two techniques for getting hole free keto cheese chips. The first is to put the cheese on the parchment paper in mounds. Most of the time when people make cheese crisps they spread the cheese out on the parchment paper. By, putting the cheese in a mound it has the effect of melting over the holes that form on the bottom. The second technique is to sprinkle more cheese on the crisps as they bake. Midway through check the chips. By this time you should see any holes that are forming. Sprinkle a little more cheese over the hole. This also results in a chip that’s a little thicker which holds all the nacho toppings you could pile onto it.
Zero Carb Chips?
The best part about these keto chips is that they have ZERO carbs. That’s as long as you don’t buy the pre-shredded bags of cheese. Most pre-shredded cheese comes with either cellulose or potato starch or both. Cellulose and potato starch act as anti-clumping agents so that all the cheese doesn’t end up as one big glob. The other thing that these two ingredients do, add carbs. So shred the cheese yourself and the keto chips will be zero carb.
It is important to note that you want to use full-fat cheese. Low-fat cheese can have the tendency of puffing up. At least that’s what it did for me. Which is fine if you want to make cheese puffs. If you do that with cheddar cheese they taste just like a Cheez-It. Which is great for a snack. It just won’t make you keto nachos.
These keto chips are also great for other uses outside of nachos. Whether you want to have chips and dip or just eat them plain they make a great keto snack any time. You can also play with what types of cheeses you use to make the chips. White Cheddar, Parmigiano-Reggiano and Asiago all work well and provide unique flavors. Hard cheeses always work better than soft cheeses to make these keto chips.
Please let me know what you think of the recipe in the comments below. Also, check out the video we made of the cooking process. I hope your keto nachos turn out great. If you have any questions, ask and you shall receive.
If you like this recipe try: Chori Pollo
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 0 |
| Servings |
people
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Ingredients
- 320 grams cheese a mix of cheddar and monteray jack works great. About 13 grams of cheese per chip works well.
- 1/2 pound ground beef 80/20
- 4 ounces El Viajero Restaurant Style Mexican Dipping Cheese
- 3 ounces Heavy Cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Salt
- 1 teaspoon lime juice
- 2 tablespoons sour cream
- 1 jalapeno
- 1 sprig cilantro
- 6 tablespoons salsa
Ingredients
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Instructions
- On parchment paper place small mounds of freshly shredded cheddar and Monterey Jack cheese in small mounds. About 13 grams of cheese makes a perfect sized chip.
- Bake the cheese crisps at 400°F for around 5 to 7 minutes. Midway through baking sprinkle a little extra cheese over any holes that form in the chips.
- Once the chips are baked and the edges are browning remove from the oven and let rest on paper towels.
- Mix together the chili powder, cumin, paprika, onion powder, garlic powder and salt.
- Brown the ground beef to pan over medium heat.
- Towards the end of browning add a few tablespoons of water, lime juice and seasoning mixture.
- Mix the El Viajero Cheese and heavy cream in a sauce pan over low heat and stir till combined.
- Lastly essemble the nachos and enjoy!
Recipe Notes
Nutrition for the whole plate:
(w/ 24 chips at 3 servings)
2664 calories
221g fat
8g carbs
83g protein
per serving:
665 calories
55g fat
1.75g carbs
20.75g protein
