These Keto Nachos have deliciously crunchy keto chips, made entirely of cheese and spices. The chips are piled high with seasoned ground beef, olives, tomatoes, jalapeños, guacamole, onions, and cilantro. The are the perfect addition to your keto taco Tuesday.
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Keto Low Carb Nachos
- Total Time: 45 minutes
- Yield: 6 1x
Description
These Low Carb Nachos have deliciously crunchy keto chips, made entirely of cheese and spices. The chips are piled high with seasoned ground beef, olives, tomatoes, jalapeños, guacamole, onions, and cilantro. The are the perfect addition to your keto taco Tuesday.
Ingredients
Scale
- 2 cups shredded sharp cheddar cheese
- Ā½ cup grated Parmesan cheese
- 1 teaspoon cumin
- Ā½ teaspoon garlic powder
- Ā¼ teaspoon chili powder
- 1 cup cooked taco seasoned ground beef
- Ā¼ cup shredded sharp cheddar cheese
- 2 tablespoons chopped onions
- Ā¼ cup diced tomatoes
- Ā¼ cup jalapenos
- Ā¼ cup sliced black olives
- 2 tablespoons guacamole (get my recipe here)
- 2 tablespoons sour cream
Instructions
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Sprinkle the cheddar cheese on the parchment paper in a thin layer, in the shape of a rectangle.
- Sprinkle the Parmesan cheese evenly over top of the cheddar cheese.
- In a small mixing bowl, combine the cumin, garlic powder, and chili powder. Sprinkle the seasoning mix evenly over the top of the cheeses.
- Bake on the middle rack for 8 to 10 minutes, checking every minute to ensure that it does not burn.
- Remove the baking sheet from the oven and let the cheese cool for 10 minutes.
- Peel the cooked cheese away from the parchment paper and cut lengthwise into strips. To make this easier, I recommend using a pizza cutter or kitchen shears. After cutting the cheese into strips, then cut each strip into triangles.
- Transfer the individual chips back to the parchment paper and broil on high for 1 to 2 minutes.
- Let the chips cool and crisp up - about 30 minutes.
- Pile the chips on a plate and cover with all of your favorite nacho toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: keto, nut free, gluten free
Nutrition
- Calories: 324kcal
- Fat: 26g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 20g
Deb says
Delicious! I make these with different seasonings like ranch just for snacking. Question: how long do these keep? Would love to make them for a plane snack.
★★★★★
Sheryl Mayberry-Ebbs says
i have tried making chips before and i suck at it so what i would love to see is ....you stated in your recipe to sprinking your cheddar cheese on a parachment paper in a triangle shape ....and then add the parmesan cheese on top....i would really like to see you shape your cheese in a triangle and it come out like a triangle ....because there is no way nor is it possible for it to look like a triangle when it comes out of the oven ....so i want proof that this is possible .....thank you
Kyndra Holley says
The cheese was not shaped into triangles. If you read the directions included with the recipe, I detail how I make the chips and then them into triangles
SEaton says
Iāve been struggling with making cheese āchipsā and āwhispsā for a while. Do you prefer a silicone mat or parchment paper? Iām determined to do this right! I so miss chips and crackers!
Gerald says
Loved the taste. Cumin is one of my favourite spices so this recipe made my taste buds do the dance of joy.
★★★★★