Nacho Chips? They're your chips! Mexican food on a low-carb budget

July 8, 6:44 PMLow Carb ExaminerJamie Van Eaton

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Loaded with flavor, not empty carbohydrates

Cinco de Mayo has come and gone, and with it some of the best ethnic food ever! Many absolutely get their groove on with Mexican food, but the high-carb chips and tortillas prevent many from eating scant more than the meat, cheese and lettuce.

Now, with this cauliflower (or zucchini) dough recipe, you can enjoy your own nacho chips, whether you are celebrating a Mexican victory over the French, or just a well-deserved victory over dinner.

Mix up a batch of these tonight, and tomorrow proclaim your own K.O. punch over boredom!

 

Patties o Plenty. Six rounds makes 36 chips.

Zucchini Nacho Chips

So crunchy but substantial, these are terrific topped with guacamole or con queso. Let your imagination run wild with these hefty chips!

1 large zucchini, shredded
2 eggs
2 cups cheese

Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven. To store, keep loosely in a bag or a plastic container in the refrigerator or on the counter. Best used within a week of preparation.

Makes 36 chips.

Nutritional Information:(Per 12 chips, 1/3 of recipe): Calories: 151, Carbohydrates: 1g, Fiber: 0g, Net Carbohydrates: 1 g, Protein: 10 g, Fat: 13 g
 

Be cool and be crispy

Cauliflower Nacho Chips

1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese

Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/4 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven. To store, keep loosely in a bag or a plastic container in the refrigerator or on the counter. Best used within a week of preparation.

Notes: Recipes can be halved for less chips.

Store on rack until crisp and then in an open container to prevent moisture.

Makes 72 chips.

Nutritional Information (Per 12 chips, 1/6 of recipe): Calories: 239, Carbohydrates: 4g, Fiber: 1.5g, Net Carbohydrates: 2.5 g, Protein: 15 g, Fat: 20 g