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Tortilla Chips aka Nachos with Salsa

I love nachos - it's one of those comfort foods that is just perfect for a movie evening at home. The dough I used in this recipe is so versatile! It's great for making tortillas, tortilla bowls, taco shells and nachos. I've "secretly" been working on even more recipes (pizza, pretzels and bread sticks) and will of course soon share them with you!

You can make plain tortilla chips or use additional seasonings as listed in my original tortilla recipe to create fantastic flavours. Simply said: Make the nachos, sit back, relax and enjoy!

Preparation time

Hands-on
Overall

Nutritional values (per serving):

6 grams 8.7 grams 13.6 grams 35 grams 15.1 grams 411 calories
Total Carbs14.7grams
Fiber8.7grams
Net Carbs6grams
Protein13.6grams
Fat35grams
of which Saturated15.1grams
Energy (calories)411kcal
Magnesium119mg (30%)
Potassium493mg (25%)

Macronutrient ratio: Calories from carbs (6.1%), protein (13.8%), fat (80.1%)

Ingredients (makes 4 servings):

Tortilla chips (dough from ½ recipe Keto & Paleo Tortillas):

You can make the whole batch of tortilla dough and keep the remaining dough in the fridge wrapped in foil for up to a week.

Salsa:
Topping:
  • 3.5 oz grated hard cheese (100 g) - I used manchego cheese but you can use cheddar, comte, etc.

Make sure you use kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). You can make 10 regular tortillas (8 inch / 20 cm), or 5 large tortillas (12 inch / 30 cm). If you roll them out really thin, you can make up to 12 regular tortillas.

Instructions

  1. Prepare the dough by following my recipe for Keto & Paleo Tortillas - just use ½ the amounts as listed above. Place a piece of the dough between two pieces of parchment paper and roll out until the dough is very thin. Use a small 15 cm / 6 inch lid or bowl to cut out a tortilla. Repeat for the remaining of the dough.
  2. Preheat the oven to 200 C / 400 F. Use a pizza cutter or a sharp knife to cut the tortillas into 6 equal pieces / triangles. Place each one of them on a baking sheet lined with parchment paper.
  3. Melt the ghee (or coconut oil) and brush onto each of the tortilla chips. Place in the oven and bake until lightly browned and crispy. This could take 10-15 minutes. If the tortilla chips don't bake evenly, remove gradually from the oven as they may get burnt.
  4. Meanwhile, prepare the salsa. Peel and finely dice the garlic and red chili pepper. Place on a pan greased with 2 tablespoons of ghee and cook until lightly browned over a medium heat while stirring to prevent burning.
  5. Add the tinned tomatoes, oregano and season with salt and pepper. Add freshly sliced jalapeños or pickled jalapeños. Mix until well combined, reduce the heat and simmer for about 10 minutes.
  6. When done, take off the heat and set aside. Meanwhile, grate the cheese and keep aside in a bowl.
  7. To make the nachos, place the tortilla chips on serving plates and add a quarter of the salsa on top of each. Sprinkle each plate with a quarter of the grated cheese and place under a broiler until the cheese melts. Serve immediately. Enjoy!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (18)

Hi Martina, I just found your amazing recipe and am looking forward to trying it. I was wondering, how long will the cooked chips or tortillas last? What is the best method of storage? I'm the only LC/keto person in my home, so I don't want any of it to go to waste. I would rather make 1/2 a recipe, so that doesn't happen. Thanks in advance for any additional information.

Reply

Thank you Michelle! I keep mine for 3-5 days, although they are usually gone in 2 days Smile They do tend to dry out so it's better if you keep them in an airtight container, unless you want them crispy. If you want to keep them fresh for longer, you can freeze the uncooked dough or even freeze the cooked tortillas.

Reply

Hi Martina, Please tell me if you have lost any weight on this diet.

Reply

Hi Kat, when I started following a keto diet, I weighed about 60 kg (went up a couple of kilos as a result of my hypothyroidism). I didn't need to lose a lot of weight but I did lose about 4 kg and I'm maintaining it.

Reply

love all your recipies we are still learning but all your recipies are literally changing our lives we are now completely keto in our house (apart from the little one) im trying to make these today so fingers crossed they turn out xxx

Reply

Thank you so much Jo, I really appreciate that - you just made my day! I hope you liked them Smile

Reply

Would psyllium husk powder be an OK substitute for whole husks? Any suggestions for how to change the measurement?

Reply

Hi Liz, yes, whole husks are best but psyllium husk powder will work too. I'd use 1/2 tablespoon of psyllium husk powder.

Reply

Made these today and they're delicious! Thank you!

Reply

Thank you Astrid, glad you liked them!

Reply

I love all your recipes! I don't eat cheese so I guess I'll just use the tomato salsa and maybe add some chopped avocado Smile

Reply

Thank you Mellissa - great idea!

Reply

Love the tortillas and will definitely try this recipe too! Smile

Reply

Thank you Linda, let me know when you do! Smile

Reply

Hi,
I am interested in the net carbs, is it for the tortillas only or for the tomato salsa as well?
Thank you.

Reply

It's for the whole recipe - nutrition facts are per serving (tortilla, salsa and cheese).

Reply

Martina
I just bought your cookbook and your recipes are amazing. I can't believe how delicious they are. I am so happy i have your cookbook. These look so yummy, I am hooked on your recipes!!! I don't have bloating anymore and I am so full and happy with your recipes! My body fat is coming down also. Excellent! I will be buying your Fatbombs  cook book also! Your deserts are to die for! Thank you.

Reply

Thank you so much, Mira, I really appreciate that!

Reply

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