Who doesn’t love nachos? This recipe for low carb, keto nachos will satisfy any craving for cheesy, spicy nachos any time of day! As you already know, I am a huge fan of CutDaCarb flatbread for wraps and all sorts of keto recipes, but they also fry up perfectly for the best keto tortilla chips you will ever have! And it’s so simple to whip up a batch of the low carb tortilla chips for these keto nachos or for dipping in guacamole and anything your heart desires!
Making Keto Tortilla Chips
To make the keto tortilla chips, cut the CutDaCarb flatbread into triangles. I show you the simple technique in the video below — add a bit of avocado oil to a hot skillet and fry a few triangles at a time — the crisp up quickly so keep an eye on them! Flip them to ensure both sides get golden brown and transfer to a paper towel-lined plate. I usually make this fresh but you can also store them in an airtight bag for up to three days.
Assemble Your Keto Nachos
Turn your boiler on and on a baking sheet lined with parchment paper or foil, lay your tortilla chips closely together in a single layer and start topping with your favorite nacho toppings! I topped these today with seasoned ground beef (I used a sugar-free taco seasoning packet), cheese, jalapeños, black olives and red onion. Then, place them under the boiler for about 5 – 10 minutes until the cheese is melted and bubbly.
I then topped my hot nachos with some salsa and my sour cream sauce – which is simple sour cream mixed with a bit of lime!
Each CutDaCarb wrap has 9g of net carbs – which yield about 2 servings of keto tortilla chips so this makes for a low carb appetizer or snack that packs in flavor without the guilt!