Induction-friendly Nacho Chips

cleochatra · 04-30-2008, 12:15 PM

(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

babydollsea · 04-30-2008, 02:05 PM

Looks fabulous! Thanks so much for sharing!

.... And your picture is beautiful!

Barbo · 04-30-2008, 02:20 PM

Just made your angel, cheese cake into a gorgeous trifle.

cleochatra · 04-30-2008, 02:44 PM

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!

CarolynF · 04-30-2008, 03:13 PM

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?

cleochatra · 04-30-2008, 03:23 PM

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.

CarolynF · 04-30-2008, 03:27 PM

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..

cleochatra · 04-30-2008, 03:35 PM

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!

CarolynF · 04-30-2008, 03:46 PM

I will try this when I get more "cheese"..LOLOL..

cleochatra · 05-01-2008, 04:09 PM

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.

chewiegand · 05-05-2008, 08:14 AM

These nachos are AWESOME. They are so filling too. Thanks so much. You and all your recipes are a keeper.

cleochatra · 05-05-2008, 08:39 PM

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.

KellBell1234 · 05-06-2008, 06:53 AM

Cleo you are amazing! You come up with great recipes that make this WOL so appealing.

pamk · 05-06-2008, 06:07 PM

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!

gettinserious · 05-08-2008, 02:31 PM

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.

cleochatra · 05-08-2008, 04:39 PM

Thank you for being so nice. It's nice to peek in after a long week and see positive experiences.

WyomingDiva · 05-08-2008, 07:35 PM

Cleo strikes again! Thank you for your ongoing experimentation - and for sharing it!

luvdanrs · 01-18-2009, 03:25 PM

SOOOOO Much PORN so little time

mom2twoboys · 01-18-2009, 04:50 PM

You never cease to amaze! Thanks

CMSanchez · 01-29-2010, 07:42 PM

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!!

MustLoveDogs08 · 01-30-2010, 02:57 AM

Quote:

Originally Posted by cleochatra

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

CMSanchez · 01-30-2010, 04:13 PM

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.

AdrianaG · 03-09-2010, 06:09 PM

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.

jessienevins0314 · 06-14-2011, 04:06 PM

subscribing, cleo

Squigglywiggly · 07-02-2011, 11:36 PM

Oh yum! Must try these this week! I really miss nachos!

Gibbs · 07-03-2011, 05:32 PM

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.

cleochatra · 07-05-2011, 06:55 AM

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.

SunnySmile · 08-06-2012, 10:15 PM

04-30-2008, 12:15 PM	#1
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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 __________________

04-30-2008, 02:20 PM	#3
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	YOU ARE TOO MUCH Just made your angel, cheese cake into a gorgeous trifle.

05-06-2008, 06:07 PM	#14
pamk Senior LCF Member Join Date: Jul 2005 Location: Buffalo Grove Illinois Posts: 96 Gallery: pamk WOE: Atkins, Shut my mouth Start Date: Too many times to mention	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!

03-09-2010, 06:09 PM	#23
AdrianaG Junior LCF Member Join Date: Mar 2010 Posts: 47 Gallery: AdrianaG	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 06:49 PM.. Reason: clarification of instructions

08-06-2012, 10:15 PM	#28
SunnySmile Junior LCF Member Join Date: Mar 2012 Posts: 21 Gallery: SunnySmile	save

04-30-2008, 02:05 PM	#2
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 411 Gallery: babydollsea WOE: Moderate carbs	Looks fabulous! Thanks so much for sharing! .... And your picture is beautiful!

04-30-2008, 02:44 PM	#4
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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!

04-30-2008, 03:13 PM	#5
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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?

04-30-2008, 03:23 PM	#6
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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.

04-30-2008, 03:27 PM	#7
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	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..

04-30-2008, 03:35 PM	#8
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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!

04-30-2008, 03:46 PM	#9
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,825 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I will try this when I get more "cheese"..LOLOL..

05-01-2008, 04:09 PM	#10
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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.

05-05-2008, 08:14 AM	#11
chewiegand Way too much time on my hands! Join Date: Mar 2007 Location: NW Arkansas Posts: 24,757 Gallery: chewiegand Stats: Fat/Fluff/Fit Start Date: restart every Monday	These nachos are AWESOME. They are so filling too. Thanks so much. You and all your recipes are a keeper.

05-05-2008, 08:39 PM	#12
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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.

01-18-2009, 04:50 PM	#19
mom2twoboys MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mom to 2 boys and a girl born 5/6/05. Posts: 1,124 Gallery: mom2twoboys WOE: Atkins Start Date: 10/26/05	You never cease to amaze! Thanks

06-14-2011, 04:06 PM	#24
jessienevins0314 Random LC WIT-let Join Date: Oct 2009 Location: Central FL Posts: 3,318 Gallery: jessienevins0314 Stats: 254/238/199 (first goal - to be in ONEderland) WOE: Low carb-ish Start Date: Start 10/2009... trying to stay OP often!	subscribing, cleo

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05-06-2008, 06:53 AM	#13
KellBell1234 Major LCF Poster! Join Date: Nov 2003 Location: Minnesota Posts: 1,381 Gallery: KellBell1234	Cleo you are amazing! You come up with great recipes that make this WOL so appealing.

05-08-2008, 02:31 PM	#15
gettinserious Blabbermouth!!! Join Date: Nov 2002 Location: Crossroads of America :D Posts: 7,199 Gallery: gettinserious Stats: 3++/3++/170 WOE: lowcarb foods Start Date: argh	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.

05-08-2008, 04:39 PM	#16
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Thank you for being so nice. It's nice to peek in after a long week and see positive experiences.

05-08-2008, 07:35 PM	#17
WyomingDiva Senior LCF Member Join Date: May 2006 Location: Wyoming USA Posts: 53 Gallery: WyomingDiva Stats: 289.6/278.6/180 WOE: hCG Start Date: hCG 2-15-11	Cleo strikes again! Thank you for your ongoing experimentation - and for sharing it!

01-18-2009, 03:25 PM	#18
luvdanrs MAJOR LCF POSTER! Join Date: Jan 2006 Location: Florida Posts: 1,483 Gallery: luvdanrs Stats: 243/221.5/150 WOE: Atkins Start Date: December 2006	SOOOOO Much PORN so little time

01-29-2010, 07:42 PM	#20
CMSanchez Junior LCF Member Join Date: Jan 2010 Location: Beautiful Wine Country ~ So Cal. Posts: 39 Gallery: CMSanchez Stats: 192/180/160 WOE: Jorge Cruise/Belly Fat Cure Start Date: January 2010	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!!

01-30-2010, 04:13 PM	#22
CMSanchez Junior LCF Member Join Date: Jan 2010 Location: Beautiful Wine Country ~ So Cal. Posts: 39 Gallery: CMSanchez Stats: 192/180/160 WOE: Jorge Cruise/Belly Fat Cure Start Date: January 2010	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.

07-02-2011, 11:36 PM	#25
Squigglywiggly Senior LCF Member Join Date: Feb 2011 Location: New Zealand Posts: 211 Gallery: Squigglywiggly Stats: 220/193.2/160 WOE: low carbing/leptin reset Start Date: June 2010	Oh yum! Must try these this week! I really miss nachos!

07-03-2011, 05:32 PM	#26
Gibbs Major LCF Poster! Join Date: Feb 2001 Location: east central Indiana Posts: 1,321 Gallery: Gibbs Stats: 334/294.2/180-ish (5'6") WOE: My own low-carb way Start Date: 2/10/13	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.

07-05-2011, 06:55 AM	#27
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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.