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I’m no stranger to chips made out of shredded cheddar cheese. This sparked an idea while eating them plain one day. How about turning these low carb beauties into low carb nachos with spicy, taco seasoned chicken topping?
I thought it would be easier to use sliced cheese for these low carb nachos, rather than shredded. This creates a more consistent thickness and shape for the chips. It worked! I got beautiful, uniform chips. Just make sure that the cheese is pre-sliced, or otherwise slice it using a mandolin, because it’s critical for these to be thin and uniform in size.
You can easily use shredded cheese too, if that’s what you have available. The trick with shredded cheese is to make sure the lumps of shredded cheese are as round as possible, without pieces sticking out. Again, keeping the size uniform among all the pieces will ensure that you don’t end up with some that are burned and others that aren’t done.
Both ways, the most important thing to keep in mind is that the cheese must be at least two inches apart before placing it in the oven. Trust me – I learned the hard way. Otherwise you’ll end up with one giant pan-sized layer of gooey cheese, like I did when I got impatient and attempted to put the cheese closer together on the pan. Now, I actually have some recipe ideas for what to do with that, but that’s not what you want for this one! You want individual pieces to make low carb nachos.
One final suggestion – watch the chips closely when they are in the oven! Since they’re all cheese, low carb nachos can go from gooey to burned in a matter of seconds. Five minutes was the perfect amount of time in my oven, but yours may vary. Start with five minutes and add more as needed gradually.
The low carb nacho chips are done when the edges are starting to brown but the center is still bright orange and sizzling. Don’t worry, the bright orange center will crisp up as they cool. Don’t wait for the entire chip to turn brown, because by then they will taste burnt.
The best part about this low carb nachos recipe is that the ingredients are so simple. You probably have them on hand right now, actually. Shredded chicken, cheese, veggies, and spices are all you need to create these gorgeous nacho chips. Just look at how colorful they are. Mexican night never tasted so good while being good for you at the same time.
Are you convinced yet? Seriously, just go make these! They are equally wonderful as a snack or as a main dish for lunch or dinner. We’re having them for dinner tonight!
More Low Carb Recipes To Love
Low Carb Nachos with Spicy Chicken & Cheddar (Gluten-free)
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To make the cheese chips, preheat the oven to 400 degrees F (204 degrees C). Cut the cheese slices into quarters and place on baking sheets lined in parchment paper, about 2 in (5 cm) apart. Bake 5-8 minutes, until crispy and slightly browned. Pat lightly with a paper towel to soak up excess oil. Set aside to cool.
- Meanwhile, finely dice the chicken, avocado, tomatoes, and onions. Mix the spices together (garlic salt, paprika, cumin, and cayenne pepper), then stir into the chicken mixture.
After the chips have cooled for at least 15 minutes and are crispy, top them with spoonfuls of the chicken mixture. Sprinkle a couple shreds of mozzarella cheese on top of each chip.
- If desired, place in the oven for a couple of minutes, just enough to melt the mozzarella cheese on top. Check on them often, and don't heat them too long, or the chips will melt.
Serving size: 6 large chips with toppings
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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