Keto Nachos and Tomato Salsa


Step 1Prepare 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.

Step 2Preheat 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.

Step 3Melt 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.

Step 4Meanwhile, 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.

Step 5Add the tinned tomatoes, oregano and season with salt and pepper. Add freshly sliced jalapeƱos or pickled jalapeƱos. Mix until well combined, reduce the heat and simmer for about 10 minutes.

Step 6When done, take off the heat and set aside. Meanwhile, grate the cheese and keep aside in a bowl.

Step 7To 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.

Step 8Enjoy immediately. The keto tortilla chips (no topping) can be stored in a sealed jar at room temperature for up to 2 weeks.