Keto Nachos
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These keto nachos are a low carb and grain free take on the classic Mexican dish! Made with homemade tortilla chips, they take 10 minutes to make! 3 grams of net carbs per serving.
Keto nachos
If there is one cuisine I could eat for the rest of my life, it would be Mexican food. Growing up, my mom used to make Mexican food at least once a week. It was quick to prepare and relatively healthy, and something the entire family loved. While she typically made tacos or quesadillas, she’d make a huge tray of nachos on occasion.
Out of all the keto recipes I’ve developed, nachos have perhaps been one of the easiest to do. With so many grocery stores stocking keto-friendly tortilla chips, it’s as easy to put together as traditional nachos.
My recipe, though, is different because I like to make my own keto tortilla chips to use in them. I tested them out baked with cheese, salsa, and all the trimmings, and was impressed with how much they resembled real deal chips. It’s also a fraction of the cost, with most store-bought chips starting at around 10 dollars a pack.
The trick is to use a single layer of tortilla chips so they don’t go soft, which works well for me, because it means every chip gets some cheese, salsa, and guac.
Key Ingredients
- Keto tortilla chips. I like to use homemade chips, but store-bought ones work well too. You could also slice up my keto tortillas and bake them (although they won’t be as sturdy).
- Shredded cheese. I like to use a Mexican cheese blend because the hint of spice elevates the dish. Regular cheddar or mozzarella cheese works well too.
- Keto salsa. Half will be baked onto the chips and cheese, and the other half will be drizzled on after they have been removed from the oven.
- Keto guacamole. I consider this a non-negotiable, but feel free to omit if you don’t like avocado.
- Keto cheese sauce. This is optional, but my keto cheese sauce works particularly well here. Add a pinch of cayenne for that authentic nachos cheese flavor.
- Tomatoes, peppers, and onions. Optional, but freshly chopped vegetables add crunch and flavor.
- Jalapenos. I love adding them, though my partner doesn’t tolerate heat well.
- Sour cream. Drizzle it on at the very end.
How do you make keto nachos
Start by layering the tortilla chips onto a lined baking sheet. Next, cover the pan with shredded cheese and half the salsa and bake for 10-12 minutes, or until the cheese has melted. Once the cheese has melted, drop spoonfuls of the guacamole and cheese sauce, followed by the remaining ingredients, and serve immediately.
Arman’s recipe tips
- Oven timing matters. I always pull these out of the oven once the cheese bubbles at the edges. That is the sweet spot before the chips become soft.
- Don’t add toppings until after. Don’t add avocado and sour cream until the nachos are fully done. Otherwise, your chips will go soggy in a few minutes.
- Add high-protein toppings. If I have leftover keto chili, I love to dollop it on top before baking. My partner loves shredded rotisserie chicken or even pulled pork.
Storage instructions
To store: If you have leftovers, refrigerate them, completely covered, for up to 3 days. You must remove the avocado from it; otherwise, it will brown and seep into the other ingredients.
To reheat: Always reheat nachos in the oven rather than the microwave- it keeps the chips crisp. Place them in a preheated oven and bake for 6-7 minutes, until warm.
Keto Nachos
Ingredients
- 1 serving keto tortilla chips * See notes
- 1-2 cups shredded cheese
- 1 cup salsa
- 1/2 cup guacamole
- 1/2 cup cheese sauce
- 1 large tomato
- 1 small onion
- 1 large green bell pepper
- 1/2 cup sour cream
Instructions
- 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.
Notes
Nutrition
More keto Mexican-inspired recipes
Originally published March 2021
The frist two recipes look yummy 😋
haha, glad you enjoyed the nachos Cindy!
Will be making this with few subs i never had nachos before will dm you if i make this and let you know how it goes Thanks Ramya
Please do, Ramya!