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Low Carb Nachos with Crispy Cheese Chips and Flavorful Toppings Recipe
Ben Carraoli

Low Carb Nachos with Crispy Cheese Chips and Flavorful Toppings Recipe

I absolutely love nachos, but traditional versions loaded with tortilla chips always leave me feeling guilty about carbs. That’s why I created these low carb nachos with crispy cheese chips and vibrant toppings. They give me the same indulgent flavor without the extra carbs.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon avocado oil – perfect for sautéing and adds a subtle flavor.
  • ¼ cup chopped onion – fresh onion gives a sweet aromatic base; avoid pre-chopped frozen for best taste.
  • 1 teaspoon minced garlic – fresh garlic adds depth; skip powder if you want that punchy flavor.
  • 8 ounces ground beef – I prefer 85% lean for juicy flavorful meat without excess grease.
  • 1 teaspoon chili powder – essential for that classic nacho spice.
  • 1 teaspoon ground cumin – brings a warm earthy flavor that complements the beef.
  • ½ teaspoon red pepper flakes – optional for a little heat.
  • ¼ teaspoon chipotle chili powder – smoky flavor that elevates the nachos.
  • Salt and pepper to taste – adjust according to preference.
  • Low carb chips homemade or store-bought – these form the crunchy base.
  • 1 cup shredded cheddar cheese – fresh-shredded melts best and avoids anti-caking additives.
  • Optional toppings: sliced radishes jalapeños, diced tomatoes, cilantro, lime wedges, avocado, sour cream, green onions, sliced olives.

Method
 

  1. Heat avocado oil in a skillet over medium-high heat. Add the chopped onion and sauté for 5 minutes until soft and fragrant. Then stir in garlic for 1 minute before adding ground beef, breaking it up as it cooks. Sprinkle chili powder, cumin, chipotle powder, red pepper flakes, salt, and pepper, and cook another 4 minutes until everything is well combined. Drain excess grease if needed.
  2. Preheat your oven broiler to high and place a baking sheet with parchment paper on the top rack. Arrange your low carb chips evenly, spoon the seasoned beef over them, and sprinkle shredded cheddar on top.
  3. Place the nachos under the broiler for about 2 minutes until the cheese melts and bubbles. Remove from the oven and immediately add your favorite toppings like sliced jalapeños, avocado, lime wedges, cilantro, and sour cream. Serve while hot.

Notes

  • I always shred my cheese fresh; it melts better and tastes richer.
  • Avoid stacking too many chips; it keeps them crispy longer.
  • Drain the beef well if it releases too much grease, or the chips may get soggy.
  • I like adding a squeeze of lime right before serving for a bright flavor lift.
  • Toasting the chips lightly before adding toppings helps them hold up under the meat and cheese.