Keto Nacho Chips
Keto Nacho Chips
Servings: 2 servings
Calories: 389.9kcal
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
I have made these in a 15X10 cookie sheet with great results, they just take longer to crisp up!
It’s best to eat immediately or within a couple of hours. You can store chips in the fridge and re air fry if needed.
KETO CHOW NOTES:
A buttered silicone baking mat works instead of parchment paper. Spread to approx 1” from edges.
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.
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.
Photos by Sarah DeYoung Photography
