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
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
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- 1 cup cooked taco seasoned ground beef
- ¼ cup shredded sharp cheddar cheese
- 2 tablespoons chopped onions
- ¼ cup diced tomatoes
- ¼ cup jalapenos
- ¼ 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
Lisa says
I have the same questions as a few of you has had ... Can these be made beforehand? Will they be good for the next few days?
Kyndra Holley says
These are best when made fresh. They are not crunchy as leftovers
Pam says
Can these be made a day ahead or do they go soft and mushy if not eaten right away???
Linda says
Made these tonight and I was like wow..these are so good..thank you sharing this recipe ..I did have trouble getting them cut in to triangles thought..but heck who cares right it the taste for me..
jackie says
I just found this recipe. I have a question - I am single, do the chips last for a few days so I can use them through out the week? My favorite snack is quac and chips! This sounds marvelous...
Tanya says
I was just wondering if the nutrition information is per serving? As I see it this recipe makes 6 servings. Or is the nutrition information based on the whole recipe?
Rhesa Sheffield says
If I wanted to substitute plain avocado slices instead of guacamole and sour cream, what would be an appropriate amount to eat without changing the carb intake for this meal? I also would take out the olives and probably add some mexican crumbly cheese and sauté the onions and jalapenos in butter.
Gabrielle Westby says
Cheese stuck to paper. ????
Peace Love and Low Carb says
Did you use wax paper? Wax paper and parchment paper are not the same thing. and the cheese will definitely stick to wax paper.
Trudi Perkins says
This was such a great idea and absolutely delicious!! I will be making this again and sharing it with friends. Thank you!
Kim says
These "chips" are the bomb! I can't believe how long ago this was posted and I just now found it. I've been missing out. Love all of your recipes, Kyndra! And I have most of your books too. Cheers to you!
Rhonda says
I bet these are great. I love the cheese taco shell, so I'm definitely trying the chips!