Nacho Chips Recipe | Nutritional Therapy for IBD

Ingredients

8 oz cheddar cheese (mild) cut into ⅛-inch slices

1 tsp chili powder

½ cup almond flour

⅛ tsp black pepper

dash cayenne pepper

227 grams cheddar cheese (mild) cut into ⅛-inch slices

1 tsp (5 ml) chili powder

50 grams almond flour

⅛ tsp (0.625 ml) black pepper

dash cayenne pepper

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Egg Free

Soy Free

Preheat oven to 300°F (150°C).
Line cookie sheets with parchment paper.
Cut cheese slices into approximately 1-inch (2.5-cm) squares.
Allow cheese slices to come to room temperature.
Mix together remaining ingredients in a small bowl.
Dip cheese in almond flour mixture and pat to coat evenly.
Arrange on parchment paper spaced 1 inch (2.5 cm) apart.
Bake at 300°F (150°C) for 10-15 minutes until bubbly.
Let cool on cookie sheets until cool enough to handle
Transfer to paper towels to absorb oils, until completely cool.
At this point they will be flexible and good to eat as a mini-soft taco shells.
To make them crisp like chips, arrange several on a paper plate and microwave on high 30-45 seconds.
Watch carefully so they do not burn. They will bubble up while cooking and develop a domed appearance.
Let cool on paper towels.
As they cool they will become crispy.