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Keto Nachos and Tomato Salsa

4.4 stars, average of 39 ratings

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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!

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Tips & Substitutions

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.

For allergy-friendly options, check out the comments in my original tortilla dough.

Hands-on Overall

Serving size about 1 cup chips + topping

Allergy information for Keto Nachos and Tomato Salsa

✔  Gluten free
✔  Egg free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
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Nutritional values (per serving, about 1 cup chips + topping)

Net carbs4.5 grams
Protein13.6 grams
Fat35.2 grams
Calories411 kcal

Calories from carbs 5%, protein 14%, fat 81%

Total carbs14.2 gramsFiber9.6 gramsSugars4 gramsSaturated fat15.1 gramsSodium576 mg(25% RDA)Magnesium119 mg(30% RDA)Potassium497 mg(25% EMR)

Ingredients (makes 4 servings)

Tortilla chips:
Salsa:
  • 1 large tin tomatoes, unsweetened and peeled (400 g/ 14.1 oz)
  • 2 cloves garlic
  • 2 tsp dried oregano
  • 1 small red chili pepper (~ 1 tsp chopped)
  • 2 jalapeño peppers, fresh or pickled (28 g/ 1 oz)
  • 2 tbsp ghee or virgin coconut oil (30 g/ 1.1 oz)
  • salt and pepper to taste
Topping:
  • 3.5 oz grated hard cheese (100 g) - I used manchego cheese but you can use cheddar, comte, etc.

Instructions

  1. Prepare the dough by following my recipe for Keto & Paleo Tortillas - just use 1/2 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. Keto Nachos and Tomato Salsa
  2. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). 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. Keto Nachos and Tomato Salsa
  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. Keto Nachos and Tomato Salsa
  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. Keto Nachos and Tomato Salsa
  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. Keto Nachos and Tomato Salsa
  6. When done, take off the heat and set aside. Meanwhile, grate the cheese and keep aside in a bowl. Keto Nachos and Tomato Salsa
  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. Keto Nachos and Tomato Salsa
  8. Enjoy immediately. The keto tortilla chips (no topping) can be stored in a sealed jar at room temperature for up to 2 weeks. Keto Nachos and Tomato Salsa

Ingredient nutritional breakdown (per serving, about 1 cup chips + topping)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Flaxmeal (flax meal), ground flaxseed
0.2 g2.5 g5.8 g73 kcal
Coconut flour, organic
0.4 g0.7 g0.6 g14 kcal
Psyllium husks, whole
0.1 g0 g0 g1 kcal
Chia seed meal (ground chia seeds)
0.1 g0.4 g0.6 g10 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Ghee
0 g0 g15 g136 kcal
Tomatoes, canned (unsweetened)
1.6 g0.8 g0.3 g16 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Oregano, dried
0.2 g0.1 g0 g2 kcal
Peppers, chile (chili), fresh
0.1 g0 g0 g1 kcal
Peppers, Jalapeno, fresh
0.3 g0.1 g0 g2 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Cheese, sheep, Manchego
0 g6.3 g6.3 g80 kcal
Total per serving, about 1 cup chips + topping
4.5 g13.6 g35.2 g411 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (30)

Could one deep fat fry these?
Thanks!

Reply

Yes, they can also be deep fried! 😊

Reply

Hello.  I don't have chia seeds for the tortilla chip recipe.  Can I simply leave the chia seeds out, or can you give me a suggestion of how I might adjust the remaining ingredients to compensate for the absence of the chia seeds.  Thanks!

Reply

Hi Deanna, you can swap the chia seeds with more flax meal - that's absolutely fine! I'd use about the same amount, maybe a tablespoon more (sprinkle in more if the dough is too wet). I hope this helps.

Reply

Just wondering what I can use instead of Almond flour, as I am allergic to nuts.
Thank you!

Reply

Hi Jennifer, I'd use more flax meal (you may need to add water as flax meal is more absorbent than almond flour). I hope this helps!

Reply

Hi Martina!
I am highly allergic to flaxseed. Is there something i can substitute for that?

Reply

I'd love to help but I haven't tried any substitutes. Flax is the key ingredient in this recipe and I would only be guessing. Ground chia seeds, psyllium powder or glucomannan powder might be some options to consider if making a flax-free tortilla.

Reply

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 😊 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 😊

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

Hey! I was wondering if you had the macro gram measurements instead of %. My diet is based off grams and I'm not sure how to convert.
Thanks!

Reply

Hi Lizz, all macros are in the nutrition fact table, including grams and % 😊

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 😊

Reply

Thank you Mellissa - great idea!

Reply

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

Reply

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

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

Quick question - I know you have 411Kcal listed but is that 411 calories for one serving or for the whole batch? I just want to make sure I am documenting correctly! Thanks!

Reply

Hi Cortney, that is per serving. I hope this helps!

Reply