Cauliflower Nacho Chips

May 14, 2009 · by · 7 Comments

Pictures: Loaded with flavor, not empty carbohydrates

Cinco de Mayo has come and gone, and with it some of the best ethnic food ever! Many absolutely get their groove on with Mexican food, but the high-carb chips and tortillas prevent many from eating scant more than the meat, cheese and lettuce.

Now, with this cauliflower (or zucchini) dough recipe, you can enjoy your own nacho chips, whether you are celebrating a Mexican victory over the French, or just a well-deserved victory over dinner.

Mix up a batch of these tonight, and tomorrow proclaim your own K.O. punch over boredom!

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. To store, keep loosely in a bag or a plastic container in the refrigerator or on the counter. Best used within a week of preparation.

Notes: Recipes can be halved for less chips.

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

Makes 72 chips.

Nutritional Information (Per 12 chips, 1/6 of recipe): Calories: 239, Carbohydrates: 4g, Fiber: 1.5g, Net Carbohydrates: 2.5 g, Protein: 15 g, Fat: 20 g

Important: Don’t make these the day of use. These do require at least 6-8 hours to crisp up nicely, and are generally better the next day.

Both recipes are induction-friendly and gluten-free.
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Filed Under: Atkins Induction Friendly, Blog, Gluten-Free, Less than 5 Carbs, Low-Carb, Recipes, Sugar-Free, Vegetarian · Tagged: , , , , , , , ,

Comments

  1. Mrs. Ed says:
    March 10, 2010 at 11:20 am

    How creative! I'm going to have to try these.

    Reply
  2. kaurandt says:
    August 21, 2011 at 4:39 pm

    These are fabulous!!!

    Reply
  3. Emmalydia says:
    January 31, 2012 at 4:46 pm

    Can you make these in a dehydrator? If so how?

    Reply
    • Jamie says:
      January 31, 2012 at 5:20 pm

      Yes! You will place them in the dehydrator after baking and allow them to dry at high heat for at least two hours, or until the chips are noticeably more dry and crunchy. If you don’t have a dehydrator, you can prop your oven door slightly ajar with a wooden spoon handle or a folded towel (don’t catch either on fire; keep away from heating elements) and dry for 2 or more hours on the lowest setting.

      Reply
  4. Mia says:
    August 1, 2012 at 3:31 pm

    Hi!
    This sounds very interesting!
    I have left over riced cauliflower and would like to try this recipe. How many cups of cauliflower would this yield?

    Thank you!
    Mia

    Reply
    • Jamie says:
      August 1, 2012 at 4:48 pm

      Hi, Mia! A bag of cauliflower should yield roughly 3 cups of cauliflower rice, so if you have a cup of cauli rice (as an example), add 1 egg and a cup of cheese.

      Reply

Trackbacks

  1. Where are the nachos?? - Page 1 - HCG Diet Info Forums says:
    February 14, 2012 at 9:00 pm

    [...] find them. I want to make them-any ideas? Here ya go! There are several good recipes here: http://yourlighterside.com/cauliflow…chip-recipe-2/ Reply With Quote « Previous Thread | Next Thread [...]

    Reply

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