Keto Nachos
Keto-friendly nachos assembled with keto tortilla chips, melted cheese, salsa, guacamole, cheese sauce, and fresh chopped vegetables.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 servingketo tortilla chips* See notes
- 1-2 cupsshredded cheese
- 1 cupsalsa
- 1/2 cupguacamole
- 1/2 cupcheese sauce
- 1 largetomato
- 1 smallonion
- 1 largegreen bell pepper
- 1/2 cupsour cream
Instructions
Instructions
- Preheat the oven to 180°C / 350°F. Line a large baking sheet with parchment paper and set aside.
- Spread 1 serving keto tortilla chips in an even layer on the prepared baking sheet.
- Evenly sprinkle 1–2 cups shredded cheese over the chips.
- Spoon half of the salsa (about 1/2 cup of the 1 cup) in dollops over the cheese and chips.
- Bake for 10–12 minutes, or until the cheese has melted and is bubbly.
- While the nachos bake, core and dice the large tomato, peel and finely chop the small onion, and core and dice the large green bell pepper; set the chopped vegetables aside.
- Remove the nachos from the oven. Immediately top with spoonfuls of the 1/2 cup guacamole and the 1/2 cup cheese sauce.
- Scatter the chopped tomato, onion, and green bell pepper evenly over the nachos. Spoon the remaining salsa (about 1/2 cup) over the top.
- Drizzle or dollop the 1/2 cup sour cream over the nachos and serve immediately.
Notes
Notes
* You can use store bought keto tortilla chips. Quest tortilla chips yield 4 grams net carbs per package.
TO STORE
: If you have leftovers, you can store them in the refrigerator, completely covered, for up to 3 days. You must remove the avocado from it, otherwise, it will brown and seep into the other ingredients.
TO REHEAT
: Nachos must be reheated, in order for it not to be soggy. Place them in a preheated oven and bake for 6-7 minutes, until warm.
* You can use store bought keto tortilla chips. Quest tortilla chips yield 4 grams net carbs per package.
TO STORE
: If you have leftovers, you can store them in the refrigerator, completely covered, for up to 3 days. You must remove the avocado from it, otherwise, it will brown and seep into the other ingredients.
TO REHEAT
: Nachos must be reheated, in order for it not to be soggy. Place them in a preheated oven and bake for 6-7 minutes, until warm.