Keto Nachos Recipe
As you can see below from the picture, the pork rinds are unrecognizable. You may even be thinking its impossible to get a chip out of a pork rind, but we've done it for you and they came out even better than expected. The trick to these chips is process the pork rinds with Mexican frying cheese. You can use any kind, but we went for Queso Blanco and it came out perfect. This particular cheese isn't melty like the others we are used to so when you fry it up it binds everything together to create the chip.
We also added a taco seasoning mixture to give it some kick. Even if all you had for a nachos topping was cheese, they would be just as delicious as the rest.
PORK RIND NACHOS
COURSE: MAIN DISH KEYWORD: PORK RIND NACHOS PREP TIME: 10 MINUTESCOOK TIME: 25 MINUTESTOTAL TIME: 35 MINUTESSERVINGS: 2 SERVINGSCALORIES: 240 KCAL
INGREDIENTS
CHIPS ONLY
1.5 oz Pork Rinds
3 oz Queso Fresco (any Mexican frying cheese will work)
1/2 tsp chili powder
1/4 tsp Cumin
1/4 tsp garlic powder
1/4 tsp Onion powder
1/4 tsp black pepper
1/8 tsp Pink Salt
INSTRUCIONS
Break cheese up into chunks and add it to a food processor. Add pork rinds and pulse together.
Add seasoning to processor and pulse until fully combined.
Pour out mixture onto a greased baking sheet or parchment paper and flatten out as thin or thick as you like. We like to keep ours a little on the thick side.
Bake for 5 minutes at 450 degree Fahrenheit. (Keep any eye on them as to not let them burn since ovens can vary in cook time!).
Remove from oven, cut into preferred chip shapes and bake for additional 10 minutes at 400 degrees Fahrenheit. (Keep any eye on them as to not let them burn since ovens can vary in cook time!). Remove and allow to cool.
Layer chips onto a plate or skillet. Layer on cooked meat and sprinkle with cheese.
Place into an oven on broil or into a microwave and remove when melted. Keep an eye on it so the cheese doesn't melt.
Add the guacamole and tomatoes, and enjoy!