Pictures: Top: Finished product: Nachos! Middle: Showing the 6, 6" circles pre-baking; Bottom: Cooked Nacho chips that have been sliced and are drying to become crisp.
Cinco de Mayo is almost upon us, and with it comes some of the most delicious food! I absolutely love Mexican food, but the chips and tortillas prevented me from eating scant more than the meat, cheese and lettuce.
Now, with this cauliflower (or zucchini can be used in its place) recipe, you can enjoy your own nacho chips, whether you are celebrating a Mexican victory over the French, or just dinner.
These are induction friendly.
Zucchini Nacho Chips
1 large zucchini, shredded
2 eggs
2 cups cheese
Preheat oven to 450 degrees F.
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.
Let cool on a rack for 6-8 hours in a cool oven.
Makes 36 chips.Cauliflower Nacho Chips
1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese
Preheat oven to 450 degrees F.
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.
Let cool on a rack for 6-8 hours in a cool oven.
Makes 72 chips.Notes: Recipes can be halves for less chips.
Store on rack until crisp and then in an open container to prevent moisture.
Nutritional Information
Zucchini Nacho Chips (Per 12 chips, 1/3 of recipe)
Calories: 151
Carbohydrates: 1
Fiber: 0
Net Carbohydrates: 1
Protein: 10
Fat: 13
Cauliflower Nacho Chips (Per 12 chips, 1/6 of recipe)
Calories: 239
Carbohydrates: 4
Fiber: 1.5
Net Carbohydrates: 2.5
Protein: 15
Fat: 20
21 comments:
This may be a stupid question, however I used to love eating the cheese dip at the mexican restaurants. Do you happen to know what kind of cheese this is and if you are able to buy it in the stores to make at home. I bet it would be so good with these chips. Thanks
Jamie,
I finally found frozen cauliflower so I can give it a try!!! yeah!!!
I made bbq pizza on the zucchini crust and it was excellent!
Vikki
Protein: 99
Is this right for the cauliflower chips? Woohoo if it is!
bfreeman-- that is called (if I'm not mistaken) queso. You can buy it in the store or make it at home. The problem with most commercial queso is that it is basically Velvetta and Rotel. That said, here is a recipe that I might give a try to! It looks relatively low carb and you'll know what the ingredients are.
http://southernfood.about.com/od/cheesedips/r/bl40319t.htm
Thank you Vikki! The BBQ pizza sounds right OHN!
Paula-- thank you for catching that (hint that it's wrong-- LOL)! A serving is 15 grams of protein... still not bad!
Just a heads up. I made a zucchini pizza crust that really tasted wonderful. However, I cooked it on a silicon baking sheet, so it never got crisp. With all these yummy cheese/vegetable/egg recipes, I suggest you cook them on the metal pans.
Hmm, I have some "taco cheese" that might work really well with this. I don't know if I have 3 cups worth, but I can always add mozz or colby/jack too.
Thanks for test-driving all these recipes for us. What a chore! (Kidding... What a way to spend the time, thinking up yummy things!)
Hiya!!
First post on here - but wanted to let you know that I've just made my first batch of your nacho chips......WOW!!!!
So amazing!
Currently doing the Neris and India Diet Phase One (www.pig2twig.co.uk) and this was just what I was looking for!
We speak very highly of you on the forum there! Congrats!
:o)
Ali xx
(posting as anon until I remember my blogspot log in LOL!)
I'm making 2 batches right now. I can hardly wait! I bought some guacamole this morning, along with a pound of grassfed ground beef. I want nachos!
OK, took me a while to make them all, but I did it! And while they are so good, this morning they are NOT crisp. They are very pliable. Too bad I cut them into nacho chips, because they'd make great burrito wraps. Mine are even more done than what yours look like in the pic, Jamie. I cooked them just as you said in the recipe, cut them into chips, put them on racks, and later put them back into the oven after it cooled down to sit all night. What did I do wrong? How can I crisp them up so I don't have to spoon the guacamole on them? Help!
If they're still not crisp, try turning the oven to 200 degrees. Prop the door open slightly (air circulation), and see if you can get them to dry out slightly more. I live in a dry climate, so leaving things on the counter dries them right out. Some folks live in humid areas, and the oven is a safer place to store them.
Using the oven as a dehydrator to quicken the process is an option.
I let my chips sit for a day or so for ultimate crisp!
It's definitely not something you make and enjoy the same day unless you can get those buggers extra thin (and then they tend to fall apart).
Thank you, Ali! I appreciate the support of friends from pig2twig! You guys are SUCH the best!
'Queso Blanco' (white cheese) is what they serve at my local mexican restaurants, and it's now available in many stores (like walmart), it's in a refrigerated section with some mexican stuff (in walmart it is near the cream cheese). It usually comes in a small round or cube, and it's made by mixing it with cream/milk/h&h and nuking and stirring. Recently I just saw a pre-made version in a nukable container. Probably I don't want to know what made it more
Cleo I'm a little confused about the zuke skin. You leave it ON?
And when you grate it, is that on the fine or coarse grating panel? (It looks like coarse in the recipe but I'm just checking.)
(I'm having one of those moments where the word 'coarse' looks totally wrong no matter how I spell it...)
I'm wondering about making this with jack cheese (which tends to be super lowcarb and fairly bland) and tons of spices and deliberately making some NOT crisp so they could sorta be a funky taco shell (akin to your brilliant 'pizza in a cone'!). Tortillas are SO my downfall since LC tortillas are high gluten!
Hey, PJ!
Yeah, you leave the skin on the zukes. It isn't noticeable, and it's good stuff.
You can leave it softer, you bet! That's how I make the enchiladas. As soon as they have cooked the first time, they're still flexible. They only go crispy if they burn (which I try not to do too often) or if they're left to dehydrate.
A couple of questions:
1) about how many cups of shredded zucchini does the recipe use? I have several small ones.
2) is the shred thin, medium, or thick?
3) what cheese works the best--or have you tried a variety of them?
THANKS!!!
I'd guess one large zuke is 2 cups
I use a cheese grater, and it the standard size.
I tend to use the fiesta blend of cheese. Usually it's a monterey jack mixed with cheddar.
I hope this helps! :)
After I baked these I did dehydrate them in my oven--EXCELLENT!! Thanks so much!
Sorry to bug ya but any chance you could tell me what a cup of cheese is in gramms or in ounces? I will be in NYC very shortly but until then I cannot procure American cups over here. Yet I have my mozzarella and zucchini all ready to go.
Thanks from Ireland!
Lynn,
My package of pre-shredded cheese says 1/4cup is 28 grams, so a cup would be 109 grams. I'm making this today as well. How fun to know I'll have the same dinner as a low-carber from Ireland.
Joy
Thanks so much for coughing up the amount conversion, Joy!
Lynn, can Joy and I come to Ireland for Christmas? We promise to not get arrested. Again.
Sorry, I can't make that promise. An American redhead in Ireland? Oh vey!
Oh, and a cup is 112 grams. Great math wiz, I am. :)
Joy
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