Keto Nacho Chips
Keto Nacho Chips
Ingredients
- 2 large eggs
- 10 oz canned chicken keep liquid, do not drain
- 2 oz shredded cheddar cheese (about 1/2 cup)
- 1 serving Spicy Taco Base Keto Chow (43 grams or 1 scoop)
Instructions
- Preheat oven to 350 degrees.
- Blend together all ingredients until creamy, about one minute. Both a blender and food processor work great.
- Add mixture to a 17x11 inch cookie sheet that has been lined with parchment paper and then greased. Take your time to spread evenly in the pan. Shaking and pounding it down helps to make it even.
- Bake at 350 degrees for 20 minutes.
- Let cool for a couple of minutes. Cut into triangles or preferred shapes. I have found the easiest way is to do lines and then squares and then triangles. Use a silicone spatula to help release chips from parchment paper.
- In small batches, so they don't touch or fold, add into a pre-heated air fryer at 400 degrees. Fry for 3 minutes and then flip. After the initial flip, you can shake or flip every couple of minutes until they are your desired crispness.
- They turn quick so watch closely and they also can cook at different times depending on thickness.
- These can also be baked in the oven on 400 degrees, after 5 minutes flip and bake until fully crispy. Air frying is preferred method for ultimate crisp.
- Serve with your favorite dip!!!!
Notes
If the chips do not release from paper or mat, score with knife/pizza cutter in desired shapes and place upside down (chips down between foil and paper/mat) on a foil lined baking sheet. Bake for an extra 10-15 min or until chips can release with ease using a silicone spatula. Then bake at 400 degrees to crisp, removing crisped chips every few minutes so that edge chips don’t burn. Letting chips cool completely before scoring for “second bake” or “crisping” allows for much cleaner cut edges. White dip pictured is a french onion dip using the french onion soup dry mix in sour cream.
Nutrition
Photos by Sarah DeYoung Photography