Keto Mexican Style Vegan Nacho Chips Recipe

Gluten Free
Paleo
Quick Easy
Snacks
Vegan
Vegetarian
5/5
(1744 reviews)
Keto Mexican Style Vegan Nacho Chips
Zylo Recipes

Description

Imagine crispy, golden-brown chips, warm from the oven, their surfaces speckled with enticing seasonings. These aren't your ordinary snack; they're a delightful twist on a classic, offering a satisfying crunch without the heaviness of traditional chips. Each bite delivers a burst of savory flavor, a testament to the carefully selected ingredients that create a truly unique taste experience.

The subtle nutty undertones of the almond flour blend seamlessly with the earthy notes of flaxseed, forming a robust and wholesome base. What sets these chips apart is their remarkable cheesy essence, achieved without any actual cheese. Nutritional yeast lends a tangy, umami-rich depth that mimics the sharpness of aged cheddar, creating a surprisingly authentic and utterly irresistible flavor profile.

The chips are sturdy enough to handle a generous load of toppings, making them ideal for creating personalized nacho masterpieces. Envision them piled high with vibrant, colorful ingredients: a scoop of freshly made salsa, its tangy tomatoes and onions dancing on the palate; slices of fiery jalapeños, adding a thrilling kick; and creamy, smooth guacamole, providing a cooling contrast to the spice. Whether you're hosting a casual gathering or simply craving a flavorful snack, these chips are the perfect canvas for your culinary creativity.

Beyond nachos, these versatile chips shine as a standalone treat. Their satisfying texture and complex flavors make them a delightful alternative to processed snacks. Dip them into your favorite low-carb sauce for an extra layer of indulgence, or savor them on their own to appreciate their subtle nuances.

From appetizers to snacks, these chips are sure to impress.

Preparation Time

Prep Time
20 min
Cook Time
15 min
Total Time
35 min

Nutrition Information

Per 1 servings of 5 chips serving
C
Calories
246 Kcal

C
Carbs
246 g
Fi
Fiber
246 g
Sugar
246 g

P
Protein
246 g

C
Fats
246 g
Saturated Fats 246 g
Unsaturated Fats 246 g

Cholestrol 246 mg
Sodium 246 mg
Potassium 246 mg
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Ingredients

    1.
    Almonds, Raw
    Almonds, Raw
    1 cup, ground
    2.
    Salt, Sea Salt
    Salt, Sea Salt
    ½ teaspoon
    3.
    Nutritional Yeast Seasoning by Bragg
    Nutritional Yeast Seasoning by Bragg
    ½ cup
    4.
    Whole Ground Flaxseed Meal by Bob's Red Mill
    Whole Ground Flaxseed Meal by Bob's Red Mill
    ¼ cup
    5.
    Warm Water
    Warm Water
    ¼ cup
    6.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Add the ground almonds, ground flaxseed, salt, pepper and nutritional yeast to a mixing bowl. Stir everything together well to combine. You may adjust the level of nutritional yeast to taste if you would like a stronger or milder cheese flavor. Be sure to adjust your macros to account for any changes made.
    2.
    Take a 1/4 cup of warm water and drizzle this slowly into the dry ingredients a little at a time. Beat the mixture together as you add the water, mixing until well combined. Once all the water has been added, you should have a pliable dough. The dough shouldn.t be too wet or sticky so judge this as you go. Set the dough to one side for 5 minutes to firm up and allow the flax to gel a little.
    3.
    Preheat the oven to 375 degrees Fahrenheit and line a large shallow oven tray with baking paper. Turn the dough out onto the lined tray. Place a second sheet of baking paper on top of the dough and roll out into a square shape of an even thickness - roughly 1/5 of an inch thick. You want the chips to be relatively thin so they are crunchy when baked, but not so thin they break easily. Lightly score four lines across the length of the dough then lightly score triangle nacho shapes in between the lines. You should be able to mark out 25 triangles.
    4.
    Transfer the tray to the oven and bake for 12-15 minutes. The chips should be golden brown all over and crunchy. Set aside to cool completely and firm further. Once cooled, carefully run a knife along the pre-scored lines to release the individual chips. Serve as a snack or base for your favorite vegan Keto nacho toppings - you will need to adjust your macros to account for any toppings that are added.