Nutritional Facts
Servings
6
% Daily Value *
Amount Per Serving
Calories
230
Total Fat
19.8g (31%)
Saturated Fat
3.2g (16%)
Sodium
135.4mg (6%)
Net Carbohydrates
1.3g (1%)
Sugars
-
Protein
10g (20%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs
Ingredients
175g almond meal
30g tasty cheese
30g parmesan cheese
1 large egg
¼ tsp garlic powder
¼ tsp ground cumin
¼ tsp ground paprika
TAGS
Nachos, Chips, Crackers, Dinner, Snack, Vegetarian
Description
When my family has nachos for dinner, I usually have the mince and toppings with roasted vegetables like cauliflower and brussel sprouts. But, occasionally it's nice to have crackers... it feels more like the real thing.
These nacho chips are so tasty and perfect to scoop the nacho meat or to have with dip.
The recipe is very simple - just combine the ingredients, roll between baking paper and bake.
This recipe uses almond meal as I find that's the best low carb option when it comes to baking. For a nut free version you could try golden flax meal however I haven't tested it so I'm not sure what the final result would be.
For a dairy free version, skip the cheeses and add some nutritional yeast flakes for a cheesey flavour.
When you roll the mix out you want it to be around 3mm thick so you get a nice crispy chip.
These will keep in an air tight container for a few weeks.
Instructions
Conventional Method
Preheat the oven to 180°.
Grate the cheeses and place in a medium sized mixing bowl.
Add remaining ingredients and combine well.
Turn out dough onto a piece of baking paper. Cover with another piece of baking paper and roll out with a rolling pin. You want this to be really thin - around 3mm is perfect. The thinner it is, the crispier it will be.
Once the nacho chip dough has been rolled out, remove the top layer of baking paper and gently run a knife along to cut it into the chip shapes you would like. You don’t have to cut all the way through here. Once it’s cooked it will break apart easily.
Move the dough onto a baking tray, leaving it on the bottom sheet of baking paper, and place the tray in the oven. Cook for 20 mins or until crispy.
Remove from the oven and allow to cool slightly before breaking apart.
Thermomix Method
Preheat the oven to 180°.
Place cheeses for in the Thermomix bowl and grate for 8 sec/sp8.
Add remaining ingredients and mix for 30 sec/sp3.
Turn out dough onto a piece of baking paper. Cover with another piece of baking paper and roll out with a rolling pin. You want this to be really thin - around 3mm is perfect. The thinner it is, the crispier it will be.
Once the nacho chip dough has been rolled out, remove the top layer of baking paper and gently run a knife along to cut it into the chip shapes you would like. You don’t have to cut all the way through here. Once it’s cooked it will break apart easily.
Move the dough onto a baking tray, leaving it on the bottom sheet of baking paper, and place the tray in the oven. Cook for 20 mins or until crispy.
Remove from the oven and allow to cool slightly before breaking apart.
Nacho Chips
Free Your Meals recipe to try at home
Prep Time (Mins)
10
Servings
6
Cook Time (Mins)
20
Calories
230