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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Low Carb Nachos Recipe

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This recipe for Low Carb Nachos is from Our Lady of Lourdes Catholic School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the "Chips":
2 c. shredded cheddar
1/2 c. Parmesan cheese
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp chili powder

For the Toppings:
1 c. cooked seasoned ground beef (or you can use ground turkey to make it healthier)
1/4 c. shredded cheddar
2 tbsp chopped onion
1/4 c. diced tomatoes
1/4 c. jalapenos
1/4 c. black olives
2 tbsp guacamole
2 tbsp sour cream
Directions:
Directions:
To keep the carbs low I would recommend seasoning with a little bit of garlic salt, pepper, cumin, and chili powder while cooking the meat.

For the "Chips"
Line a cookie sheet with parchment paper and spray lightly with non-stick cooking spray.

Pour the cheddar cheese onto the parchment paper and spread out as thin as you can. (In the shape of a rectangle.)

Sprinkle the grated Parmesan evenly on top of the cheddar cheese.

Combine the cumin, carlic powder, and chili powder and sprinkle evenly on top of the cheeses.

Bake on 400 Degrees on the middle rack for 8-10 minutes. Check on it constantly as it can go from zero to burnt in no time at all. Set cookie sheet on a cooling rack and let cool for 10 minutes.

Remove from the parchment paper and cut the cheese into strips. (I used kitchen scissors for this) After cutting the cheese into strips, then cut each strip into triangles.

Place "Chips" back on parchment paper and broil on high for 2 minutes. (keep an eye on them. Even though it is only 2 minutes, they can burn very fast)

Let the "chips" cool and crisp up - about 30 minutes

 

 

 

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