Keto Nachos Recipes

KETO NACHOS | TWO WAYS!

Steps:

• Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
• Cut your low carb tortillas up into triangles and place them onto the baking sheet so they aren't touching one another.
• Spray them with coconut oil spray and bake for 5-7 minutes (watch them because they will burn quickly if left unattended).
• Turn the heat to broil for 1-2 minutes, while keeping an eye on them, for a crispy, browned tortilla chip.
• Best stored in a zip top bag on the counter.
• Heat a large skillet to medium high heat and add the beef and onion.
• Break up the meat using a spoon and cook through until no longer pink and the onions are tender.
• Add all of the seasonings and combine until fully incorporated.
• Remove from heat and set aside.
• Create a layer of your baked tortilla chips or pork rinds in an oven safe skillet.
• Top the chips/pork rinds with the meat and then with the cheese and diced tomatoes.
• Broil for 1-2 minutes until cheese has melted.
• Top with remaining toppings and serve immediately.

LOW-CARB KETO NACHOS

Steps:

• In a large pan over medium heat, brown the ground beef. Drain the excess grease, and stir in the spices.
• In a large bowl, add pork rinds, beef, shredded cheddar, olives, avocado, sour cream, and salsa.
• Optional: Place your pork rinds (or alternative chip) and cheese on a baking sheet, and melt the cheese before adding the rest of your ingredients.
• Serve and enjoy.

KETO NACHOS

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• Place your tortilla chips on the baking sheet, followed by the shredded cheese, and half the salsa. Transfer the sheet into the oven and bake for 10-12 minutes, or until the cheese has melted.
• Remove the nachos from the oven. Top with spoonfuls of guacamole and the cheese sauce. Sprinkle the freshly chopped vegetables on top, and drizzle with sour cream. Serve immediately.

BELL PEPPER KETO NACHOS

Steps:

• Cut the bell peppers through the stem into sixths, remove the stem and seeds. Transfer to a large microwave safe bowl, add a splash of water and a pinch of salt. Cover and microwave until the pepper pieces are pliable, about 4 minutes. Let cool slightly and then arrange close together on a foil-lined baking sheet, cut sides-up.
• Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the chili powder and cumin and cook, stirring, until fragrant and toasted, about 30 seconds. Add the ground beef and 1/4 teaspoon salt and cook, stirring and breaking up into bite-size pieces, until browned and cooked through, about 4 minutes.
• Preheat the broiler. Spoon some beef mixture onto each pepper piece. Sprinkle with cheese and broil until the cheese melts, about 1 minute. Top with dollops of guacamole and pico de gallo. Thin the sour cream out with a little water and drizzle over the nachos.

KETO NACHOS

Steps:

• Lay the tortilla chips in an ovenproof pan or plate(s) that you can use to serve. Use 1 larger pan or plate or 2 medium for individual servings. Preheat the oven to 425 F.