Keto Mexican Style Vegan Nacho Chips
This Keto Mexican Style Vegan Nacho Chips is a keto dream come true! Each serving delivers 8.4g of protein, 11.3g of fat, and only 3.7g net carbs. At just 170 c Quick and easy keto recipe with 3.7g net carbs, 170 calories.
A lighter option at 170 calories, this recipe is perfect for those practicing intermittent fasting or watching their calorie intake. At 3.7g net carbs per serving, this recipe fits perfectly into your daily keto macros while delivering incredible taste and satisfaction. End your day with this delicious dinner that proves keto eating can be both satisfying and exciting.
Ingredients
- 1 cup, ground Almonds, Raw
- ½ teaspoon Salt, Sea Salt
- ½ cup Nutritional Yeast Seasoning by Bragg
- ¼ cup Whole Ground Flaxseed Meal by Bob's Red Mill
- ¼ cup Warm Water
- ⅛ teaspoon Black Pepper
Preparation
- Add the ground almonds, ground flaxseed, salt, pepper and nutritional yeast to a mixing bowl. Stir everything together well to combine. You may adjust the level of nutritional yeast to taste if you would like a stronger or milder cheese flavor. Be sure to adjust your macros to account for any changes made.
- Take a 1/4 cup of warm water and drizzle this slowly into the dry ingredients a little at a time. Beat the mixture together as you add the water, mixing until well combined. Once all the water has been added, you should have a pliable dough. The dough shouldn’t be too wet or sticky so judge this as you go. Set the dough to one side for 5 minutes to firm up and allow the flax to gel a little.
- Preheat the oven to 375 degrees Fahrenheit and line a large shallow oven tray with baking paper. Turn the dough out onto the lined tray. Place a second sheet of baking paper on top of the dough and roll out into a square shape of an even thickness - roughly 1/5 of an inch thick. You want the chips to be relatively thin so they are crunchy when baked, but not so thin they break easily. Lightly score four lines across the length of the dough then lightly score triangle nacho shapes in between the lines. You should be able to mark out 25 triangles.
- Transfer the tray to the oven and bake for 12-15 minutes. The chips should be golden brown all over and crunchy. Set aside to cool completely and firm further. Once cooled, carefully run a knife along the pre-scored lines to release the individual chips. Serve as a snack or base for your favorite vegan Keto nacho toppings - you will need to adjust your macros to account for any toppings that are added.
Nutrition Information
Per serving
170
Calories
8.4g
Protein
11.3g
Fat
8.9g
Carbs
3.7g
Net Carbs
5.2g
Fiber
Keto Tips & Variations
- Ultra Low-Carb: This recipe's 3.7g net carbs make it perfect for days when you need to stay extra strict with your macros.
- Family Dinner: This recipe easily scales up for family meals. Non-keto eaters can add their preferred carb sides.
- Storage: Store leftovers in an airtight container for 3-4 days. Refrigerate promptly for food safety.
- Customize: Feel free to adjust seasonings to your taste. Keto is about enjoying your food while meeting your macros.