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prep time
20 min
cook time
15 min
ready time
35 min
Keto Mexican Style Vegan Nacho Chips
These vegan Keto nacho chips are our low carb take on this popular Mexican snack. Our quick and easy vegan nachos are simple to prepare and rich with ‘cheese’ flavorings. These oven-baked chips are a great snacking option or base for loaded Keto nachos, perfect stacked high with your favorite vegan toppings. A great way to get your nacho fix entirely guilt-free!
Are Nachos Keto?
Traditional nacho chips are made from ground corn making them carb-heavy and not Keto compliant. Our Mexican inspired chips are made with ground almonds and flaxseed to create a low carb nacho alternative that is both Keto friendly as well as vegan. To add a boost of flavor, we have added a hearty helping of nutritional yeast to our nacho dough. This gives the chips a deliciously tangy cheese flavor whilst remaining entirely vegan.
Serving Suggestions
These Keto vegan nacho chips can be served exactly as you would a traditional nacho. Perfect adorned with your favorite Mexican inspired toppings and seasonings. Why not try with Keto salsa, sliced jalapeños and guacamole? Alternatively, these nachos make a great snack for dipping into your favorite low carb sauce or just enjoyed on their own.
Net Carbs
3.7 g
Fiber
5.2 g
Total Carbs
8.9 g
Protein
8.4 g
Fats
11.3 g
170 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almonds, Raw
1 cup, ground
Salt, Sea Salt
½ teaspoon
Nutritional Yeast Seasoning by Bragg
½ cup
Whole Ground Flaxseed Meal by Bob's Red Mill
¼ cup
Warm Water
¼ cup
Black Pepper
⅛ teaspoon
Recipe Steps
steps 4
35 min
Step 1
Add the ground almonds, ground flaxseed, salt, pepper and nutritional yeast to a mixing bowl. Stir everything together well to combine. You may adjust the level of nutritional yeast to taste if you would like a stronger or milder cheese flavor. Be sure to adjust your macros to account for any changes made.Step 2
Take a 1/4 cup of warm water and drizzle this slowly into the dry ingredients a little at a time. Beat the mixture together as you add the water, mixing until well combined. Once all the water has been added, you should have a pliable dough. The dough shouldn’t be too wet or sticky so judge this as you go. Set the dough to one side for 5 minutes to firm up and allow the flax to gel a little.Step 3
Preheat the oven to 375 degrees Fahrenheit and line a large shallow oven tray with baking paper. Turn the dough out onto the lined tray. Place a second sheet of baking paper on top of the dough and roll out into a square shape of an even thickness - roughly 1/5 of an inch thick. You want the chips to be relatively thin so they are crunchy when baked, but not so thin they break easily. Lightly score four lines across the length of the dough then lightly score triangle nacho shapes in between the lines. You should be able to mark out 25 triangles.Step 4
Transfer the tray to the oven and bake for 12-15 minutes. The chips should be golden brown all over and crunchy. Set aside to cool completely and firm further. Once cooled, carefully run a knife along the pre-scored lines to release the individual chips. Serve as a snack or base for your favorite vegan Keto nacho toppings - you will need to adjust your macros to account for any toppings that are added.
