Copied
Nacho Chips
Prep:
|
Cook:
.svg){kind=icon}
Unknown
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
No items found.
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
No items found.
Rating
.svg)
Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- 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.
No items found.
Nutritional Info
Storage
Notes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments