Monday, February 27, 2012
Tasty Tuesday: Low Carb Nachos
When I took my doctor's advice and decided to go low carb, I immediately lamented nachos, pizza and popcorn. I am happy to report that I have found an more than acceptable substitution for nacho chips. While I was cruising Pinterest, I found this recipe for Low Carb Nachos from Peace, Love and Low Carb. They are excellent! We generally have our nachos vegetarian style so here's what I do when we have them.
For the carb loaded ones, I take a can of refried beans and spread a little on each chip, because honestly, I hate having nachos and not getting the good stuff on them! Then I place them on a baking sheet (sometimes I cover it with parchment or tin foil so I don't have to clean up afterwards). Then I sprinkle with shredded cheddar cheese. Pop under the broiler until the cheese is melted and voila! That's the basis of the meal then there are condiments served alongside the nachos including guacamole, salsa, black olives, sour cream, and fresh lettuce or tomatoes if you like. A very easy dinner.
For the low carb version, I made more of a nacho layer dip of refried beans and cheese topped with guacamole, salsa and olives, so that I didn't have to put them in the oven again. The chips were great, everyone in the family liked them. I was even able to reheat the left overs the next day for tasty chips revisited.
When making the chips, I would highly recommend keeping them in the entire 8-10 minutes. After that time period, I blotted them with a paper towel to absorb some of the natural fat in cheese. I used a pizza cutter to cut them up and it worked great. I did not use the Parmesan cheese, they were fine without it.