“These low carb tortilla chips are made entirely of cheeses and seasonings. No high-carb, gluten filled chips here. Only deliciously crunchy low carb cheese chips. ” Low Carb Nachos – You must try this recipe.
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- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 cup cooked taco seasoned ground beef
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons chopped onions
- 1/4 cup diced tomatoes
- 1/4 cup jalapenos
- 1/4 cup sliced black olives
- 2 tablespoons guacamole
- 2 tablespoons sour cream
- 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.
Per Serving: 324 calories; 25.7 g fat; 3 g carbohydrates; 20 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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