***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
For the “Chips”
2 Cups Sharp Cheddar Cheese – Shredded
1/2 Cup Parmesan Cheese
1 Tsp Cumin
1/2 Tsp Garlic Powder
1/4 Tsp Chili Powder
For the Toppings
1 Cup cooked Seasoned Ground Beef – Here is my taco seasoning recipe
1/4 Cup Shredded Sharp Cheddar
2 Tbs Chopped Onion
1/4 Cup Diced Tomatoes
1/4 Cup Jalapenos
1/4 Cup Black Olives
2 Tbs Guacamole
2 Tbs Sour Cream
(2 Tbs Peace and Love)
You can season the ground beef however you like. I used a couple of tablespoons of my taco seasoning (which are not included in the recipe carb count)
For the “Chips”
Line a cookie sheet with parchment paper and spray lightly with non-stick cooking spray. (It shouldn’t stick to the paper anyway but I always give it light spraying.
Pour the cheddar cheese onto the parchment paper and spread out as thin as you can. (In the shape of a rectangle.)
Sprinkle the grated Parmesan evenly on top of the cheddar cheese.
Combine the Cumin, Garlic powder, and Chili powder and sprinkle evenly on top of the cheeses)
Bake on 400* on the middle rack for 8-10 minutes. Check on it constantly as it can go from zero to burnt in no time at all. Set cookie sheet on a cooling rack and let cool for 10 minutes.
Remove from the parchment paper and cut the cheese into strips. (I used kitchen scissors for this) After cutting the cheese into strips, then cut each strip into triangles.
Place “Chips” back on parchment paper and broil on high for 2 minutes. (keep an eye on them… Even though it is only 2 minutes, they can burn very fast)
Let the “chips” cool and crisp up – about 30 minutes
Pile them on the plate and cover with all your favorite nacho toppings. Use the last 1/4 cup of shredded cheddar to put on top and melt… ENJOY!!
Makes 4 servings – 5 grams of carbs per serving
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