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Old 04-30-2008, 01:15 PM   #1
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Induction-friendly Nacho Chips

(More pictures/information here)



Now, with this cauliflower (or zucchini can be used in its place) recipe, you can enjoy your own nacho chips, whether you are celebrating a Mexican victory over the French, or just dinner.

The addition of vegetables helps with added nutrients, and add heft to the chips with less fat and more fiber. I never notice the vegetables.

These are induction friendly.


Zucchini Nacho Chips


So crunchy but substantial, these are terrific topped with guacamole or con queso. Let your imagination run wild with these hefty chips!


1 large zucchini, shredded
2 eggs
2 cups cheese


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cut ends from zucchini. Shred. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven.
Makes 36 chips.



Cauliflower Nacho Chips


1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese


Preheat oven to 450 degrees F.

Grease 2 cookie sheets.

Cook or thaw frozen cauliflower. Shred, rice or chop. Mix with egg and cheese. Using 1/4 cup scoop, make 12 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven.
Makes 72 chips.


Notes: Recipes can be halves for less chips.

Store on rack until crisp and then in an open container to prevent moisture.


Nutritional Information

Zucchini Nacho Chips (Per 12 chips, 1/3 of recipe)

Calories: 151
Carbohydrates: 1
Fiber: 0
Net Carbohydrates: 1
Protein: 10
Fat: 13

Cauliflower Nacho Chips (Per 12 chips, 1/6 of recipe)

Calories: 239
Carbohydrates: 4
Fiber: 1.5
Net Carbohydrates: 2.5
Protein: 99
Fat: 20
__________________
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I've lost 131 pounds

My rinky dink blog for thinky thoughts and things of absolutely no consequence.
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Old 04-30-2008, 03:05 PM   #2
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Looks fabulous! Thanks so much for sharing!

.... And your picture is beautiful!
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Old 04-30-2008, 03:20 PM   #3
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YOU ARE TOO MUCH

Just made your angel, cheese cake into a gorgeous trifle.
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Old 04-30-2008, 03:44 PM   #4
something there
 
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Thanks for the compliment! I appreciate it. The picture is of me at about 35 pounds lighter than now, so I'm using it as motivation. Hopefully it will be a perfect fit in the next month or two!

Hi, Barbo-- that sounds wonderful!
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Old 04-30-2008, 04:13 PM   #5
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Miss Cleo..Another "winner"..Now, it takes 6-8 hours to cool down those chips and for them to "crisp" up in a cool oven?
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Old 04-30-2008, 04:23 PM   #6
something there
 
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Carolyn-- I make mine the night before and let them rest for almost an entire day. Dehydration is the total key. I bet a food dehydrator would be tremendous for these...


Also it is totally important to make the rounds as thin as possible, but not so thin they can't be flipped. The thinner you can reasonably make them, the faster they turn crisp. BUT, if they can't be thin, they'll still crisp up nicely.
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Old 04-30-2008, 04:27 PM   #7
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Thanks..hmmm..I am wondering if a 200 degree oven for 30 minutes or so might crisp them up quicker? Hmmm. I guess I'll have to experiment..
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Old 04-30-2008, 04:35 PM   #8
something there
 
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It I want to try it and haven't had time, but folks dehydrating things tend to use a 200 degree oven with the door propped open (I think or air circulation)(do you do this?) which would quicken the process!
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Old 04-30-2008, 04:46 PM   #9
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I will try this when I get more "cheese"..LOLOL..
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Old 05-01-2008, 05:09 PM   #10
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I hear that! They're really filling. I like that I only need 6 or so to make me full. I don't feel like horking the whole recipe in one sitting.
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Old 05-05-2008, 09:14 AM   #11
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These nachos are AWESOME. They are so filling too. Thanks so much. You and all your recipes are a keeper.
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Old 05-05-2008, 09:39 PM   #12
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Thanks so much! I totally noshed out on those the other day and they are so rocking my socks!

I appreciate your feedback and am so glad you like them.
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Old 05-06-2008, 07:53 AM   #13
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Cleo you are amazing! You come up with great recipes that make this WOL so appealing.
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Old 05-06-2008, 07:07 PM   #14
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Crisping up the chips and "Cheetosoids?"

Cleo-I found a way to crisp them up even more-nukem! I put about 6-8 chips on a microwave safe plate, nuke for about 25-30 seconds. Two things happen, they flatten out a little more from the cheese melting and they get thinner and crisper. A really good crunch.

I am trying to make a cheeto like cheese crisp from the califlower recipe. Using extra sharp cheese and about a 1/4 teaspoon of dry mustard to zing it up and maybe some chili flakes. Instead of rounds, I make them into larger square so that I can easy cut them in triangles.


These little guys are great to take to the movies! Way better that crummy old movie popcorn!
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Old 05-08-2008, 03:31 PM   #15
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I am going to have to try this and see if I can get ds to eat it. If I can, I will officially nominate Cleo into sainthood for her inventiveness.
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Old 05-08-2008, 05:39 PM   #16
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Thank you for being so nice. It's nice to peek in after a long week and see positive experiences.
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Old 05-08-2008, 08:35 PM   #17
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Cleo strikes again! Thank you for your ongoing experimentation - and for sharing it!
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Old 01-18-2009, 04:25 PM   #18
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SOOOOO Much PORN so little time
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Old 01-18-2009, 05:50 PM   #19
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You never cease to amaze! Thanks
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Old 01-29-2010, 08:42 PM   #20
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Thank goodness tomorrow is Saturday. I have time to try these yummy looking chips. Getting a bit tired of Pitas, so can't wait!!!

Thank you so much!!
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Old 01-30-2010, 03:57 AM   #21
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Quote:
Originally Posted by cleochatra View Post
Thanks for the compliment! I appreciate it. The picture is of me at about 35 pounds lighter than now, so I'm using it as motivation. Hopefully it will be a perfect fit in the next month or two!

Hi, Barbo-- that sounds wonderful!
I just loooooove all your recipes and especially reaidng your blog. You write like I think if that makes any sense...
Kathy
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Old 01-30-2010, 05:13 PM   #22
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These were AWESOME!!! I made them in muffin top pans. Got 10 circles and cut those up into 4 pieces. Fabulous. Thank you soooo much.
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Old 03-09-2010, 07:09 PM   #23
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Amazing Spaghetti Squash Nacho Chips!

OMG I just tried this recipe for the first time. Being brave, I substituted cooked spaghetti squash for the zucchini and they came out amazing. None of that weird spaghetti squash taste and great color , flavor and texture. Sorry, no pictures because they got eaten too fast. Maybe next time!

Spaghetti Squash Nacho Chips

8 oz. cooked spaghetti squash* (weighed, approximately 1/2 a small squash)
2 eggs
2 cups cheese

* To cook spaghetti squash, cut in half, scoop out seeds, put cut side down in microwave safe dish. Add ¼ cup water and cover w/plastic wrap. Microwave on high for 10 minutes until tender. Let it cool for a few minutes.

Preheat oven to 450 degrees F.

Grease 2 cookie sheets or line with Non-Stick Reynolds Aluminum Foil.

Scoop squash out with a fork to loosen the threads. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles. Bake for another 5 minutes at 450 degrees.

With a pizza cutter, cut rounds into triangles (about 6 per round).

Let cool on a rack for 6-8 hours in a cool oven. Makes 36 chips.

Last edited by AdrianaG; 03-09-2010 at 07:49 PM.. Reason: clarification of instructions
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Old 06-14-2011, 05:06 PM   #24
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subscribing, cleo
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Old 07-03-2011, 12:36 AM   #25
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Oh yum! Must try these this week! I really miss nachos!
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Old 07-03-2011, 06:32 PM   #26
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OK, I have to ask, I'm not going to be extremely disappointed am I? I can't remember what I tried in the past, lots of rave reviews but I thought it was disgusting. LOL But this is down on the next list for the grocery.
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Old 07-05-2011, 07:55 AM   #27
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Everyone who's reported back to me liked them when they were able to dry/crisp up the chips quickly, and I concur. If you don't have access to a dehydrator, you would have to use your oven as a dehydrator to really crisp these up before they go stale. Time is definitely of the essence here.
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Old 08-06-2012, 11:15 PM   #28
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