Keto Nachos
These Keto Nachos are a crunchy, cheesy, low-carb snack bursting with fresh flavors and creamy dips. Perfect for guilt-free indulgence and easy to customize!
Equipment
- Baking sheet or oven-safe pan
- Mixing Bowls
- Sharp knife and cutting board
- Grater
- Small saucepan
Ingredients
Main Ingredients
- 1 serving keto tortilla chips choose a low-carb brand or make your own
- 1-2 cups shredded cheese blend like cheddar and Monterey Jack
- 1 cup salsa sugar-free, fresh or store-bought
- 0.5 cup guacamole creamy and rich
- 0.5 cup cheese sauce can be homemade with cream, cheese, and spices
- 1 large tomato diced
- 1 small onion finely chopped
- 1 large green bell pepper chopped
- 0.5 cup sour cream adds tang and creaminess
Instructions
Preparation
- Shred 1 to 2 cups of your favorite cheese blend. Dice the large tomato, finely chop the small onion, and chop the large green bell pepper into bite-sized pieces. If making cheese sauce, whisk cream, shredded cheese, and seasoning in a small saucepan over low heat until smooth.
Assembly and Cooking
- Spread the keto tortilla chips evenly on a baking sheet or oven-safe pan in a single layer.
- Sprinkle half of the shredded cheese evenly over the chips. Add chopped onion, bell pepper, and diced tomato. Top with the remaining cheese.
- Bake in a preheated oven at 375°F (190°C) for 8 to 10 minutes until cheese is melted and bubbly.
- Remove from oven and drizzle warm cheese sauce over the nachos. Add dollops of guacamole and sour cream, then spoon on the salsa. Serve immediately.
Notes
- Use a blend of cheeses for better meltability and flavor complexity.
- Layer cheese directly on chips before wetter toppings to keep chips crispy.
- Prepare toppings ahead and store in airtight containers for up to 2 days.
- Leftover nachos do not reheat well; save extra toppings for another batch of chips.
- Add cooked ground beef, shredded chicken, or turkey sausage for a protein boost.