lchf banting keto version of nachos, introducing the nocho! perfect for you low carb way

Keto Nocho chips

SERVES 10

Prep Time
20 minutes
Cook Time
25 minutes

Ingredients

110g almonds or almond meal

110g golden flaxseeds or golden flaxseed meal/flour

30g coconut flour

2 Tbs psyllium husks

1 tsp + 1 tsp Himalayan salt

200g water

30g extra virgin olive oil

1 tsp paprika

optional topping suggestions by Tanya Halse, added when you add the second teaspoon of salt – chipotle chilli powder, Mexican chilli powder

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This recipe was converted and adapted from Keto Diet to make easy and delicious LCHF nacho style chips for all your dipping & mexican style meals.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Savoury
Servings: 10

Ingredients

  • 110 g almonds or almond meal
  • 110 g golden flaxseeds or golden flaxseed meal/flour
  • 30 g coconut flour
  • 2 Tbs psyllium husks
  • 1 tsp + 1 tsp Himalayan salt
  • 200 g water
  • 30 g extra virgin olive oil
  • 1 tsp paprika

optional topping suggestions by Tanya Halse, added when you add the second teaspoon of salt – chipotle chilli powder, Mexican chilli powder

    Instructions

    • Preheat oven to 180C
    • Mill the almonds with the flaxseeds for 20 seconds / speed 10 / mc on, scrape down (if using pre-ground, go straight to step 3)
    • Place all ingredients except the second teaspoon of salt into the mixer
    • Mix 1 minute / speed 3 / mc off, roll dough out in 2-3 batches between two sheets of baking paper as thin as possible (approx. 1mm) and cut into triangles and sprinkle with reserved salt and optional chilli
    • Move onto baking paper and separate slightly
    • Bake 15-20 minutes or until golden, turning tray around if they are cooking unevenly
    • If they aren’t crispy it means they just need to be baked a bit longer (you can put them back in if needed)
    • *try variations / optional toppings with paprika, chipotle chilli or Mexican chilli powder. Add when you add the second teaspoon of salt.

    Non-thermo instructions

    • Preheat oven to 180C
    • Use almond meal and flaxseed meal instead of whole nuts and seeds
    • Place all ingredients except the second teaspoon of salt into a bowl or food processor, mix thoroughly
    • Roll dough out in 2-3 batches between two sheets of baking paper as thin as possible (approx. 1mm), cut into triangles, sprinkle with reserved salt and optional chilli
    • Move onto baking paper and separate slightly
    • Bake 15-20 minutes or until golden, turning tray around if they are cooking unevenly
    • If they aren’t crispy it means they just need to be baked a bit longer (you can put them back in if needed)
    • *try variations / optional toppings with paprika, chipotle chilli or Mexican chilli powder. Add when you add the second teaspoon of salt.

    Nutrition

    Serving: 30g | Carbohydrates: 1.7g | Protein: 4.6g | Fat: 13.7g | Saturated Fat: 1.5g | Sodium: 191mg | Sugar: 1g
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    One comment on “Keto Nocho chips

    Kristy says:

    I make these every week. The keep beautifully in an airtight container. So good & have that corn chip crunch!!!
    Used in nachos & as a dipper!

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