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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!
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
Nutritional values (per 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
- 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.
- 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.
- 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.
- 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.
- 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.
- When done, take off the heat and set aside. Meanwhile, grate the cheese and keep aside in a bowl.
- 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 immediately. The keto tortilla chips (no topping) can be stored in a sealed jar at room temperature for up to 2 weeks.
Tortilla Chips aka Nachos with Salsa
Step by Step
Ingredients
- 1/2 cup almond flour (50 g/ 1.8 oz)
- 1/3 cup + 1 tbsp flax meal (ground flaxseed) (55 g/ 1.9 oz)
- 1 1/2 tbsp coconut flour (15 g/ 0.5 oz)
- 1 tbsp whole psyllium husks (4 g/ 0.1 oz)
- 1 tbsp chia seeds, ground (7 g/ 0.3 oz)
- 1/2 tsp sea salt
- 1/2 cup water, lukewarm (+ 1-2 tbsp if the dough is too dry)
- 2 tbsp ghee or extra virgin coconut oil, for brushing (30 ml)
- 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
- 3.5 oz grated hard cheese (100 g) - I used manchego cheese but you can use cheddar, comte, etc.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- When done, take off the heat and set aside. Meanwhile, grate the cheese and keep aside in a bowl.
- 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 immediately. The keto tortilla chips (no topping) can be stored in a sealed jar at room temperature for up to 2 weeks.
Nutrition (per serving, about 1 cup chips + topping)
Calories411kcal
Net Carbs4.5g
Carbohydrates14.2g
Protein13.6g
Fat35.2g
Saturated Fat15.1g
Fiber9.6g
Sugar4g
Sodium576mg
Magnesium119mg
Potassium497mg
Detailed nutritional breakdown (per about 1 cup chips + topping)
| Total per about 1 cup chips + topping |
| 4.5 g | 13.6 g | 35.2 g | 411 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Flaxmeal (flax meal), ground flaxseed |
| 0.2 g | 2.5 g | 5.8 g | 73 kcal |
| Coconut flour, organic |
| 0.4 g | 0.7 g | 0.6 g | 14 kcal |
| Psyllium husks, whole |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Chia seed meal (ground chia seeds) |
| 0.1 g | 0.4 g | 0.6 g | 10 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Ghee |
| 0 g | 0 g | 15 g | 136 kcal |
| Tomatoes, canned (unsweetened) |
| 1.6 g | 0.8 g | 0.3 g | 16 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Oregano, dried |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Peppers, chile (chili), fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Peppers, Jalapeno, fresh |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Cheese, sheep, Manchego |
| 0 g | 6.3 g | 6.3 g | 80 kcal |
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