Pictured: 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!
2 eggs
2 cups cheese
Makes 36 chips.
Nutritional Information:(Per 12 chips, 1/3 of recipe): Calories: 151, Carbohydrates: 1g, Fiber: 0g, Net Carbohydrates: 1 g, Protein: 10 g, Fat: 13 g
Both recipes are induction-friendly and gluten-free.
Chris says
Lol! Hey Jamie, could you elaborate on what constitutes a large zucchini? are we talking about 2 cups grated or more?
Thanks,
Chris
cleochatra says
Hey Chris! You've made a good point. I just assume everyone knows. Sheesh.
Yes! Two cups sounds absosmurfly perfect, give or take a wee bit.
Sherri says
I am making my first attempt today but have one question. I saw where you had posted that using a dehydrater works better. well I borrowed one from my brother but have never used it before so my question is…Now What? 🙂
RK says
I made these last night, and must admit I was skeptical when I was spooning the mixture onto the pan; I mean, how can a zucchini, cheese, and egg really taste so good? Seriously, I don't know what happens when you bake it, but YUM. My husband nearly finished the whole batch within 10 minutes out of the oven – he couldn't even wait for them to crisp up! And this is the guy that HATES vegetables, so if we are eating an entire zucchini, I'm thinking this recipe is a keeper. Thanks SO much!!
ittybitty says
Another A+ recipe! I made the zuchinni nachos last night and prepared them today with cheese, guac, chives, and tomatoes.Amazing!
pepperhem says
sounds great! what kind of cheese should i use?
Jamie aka Carbarella says
I'd say to go with a mozzarella or a Monterrey jack to keep flavors mild so that the popcorn seasonings or toppings really stand out.
Moonbeam says
I made these tonight and after 12 minutes mine were BURNED!! Help???
Your Lighter Side says
I'm wondering if your oven might cook hotter than mine. I have no issues at 12 minutes… Maybe you can still crumble yours up to use on top of salads. They should still be pretty yummy unless they're blackened.
Annie says
I’m wondering if these would work with just egg whites??
Jamie says
I say try it and let me know how it turns out!
Jen houck says
When you say let cool on a rack in the oven do you leave the cut chips in the baking pan or put them out on a cooling rack and put that in the oven?
Jamie says
Jen, I’d cut them up and get them right back in the oven at 165 degrees on racks, if possible, with the door slightly ajar for airflow, when it’s safe (no small fingers to burn).
Terry nickel says
Mine also were burned at 12 minutes. Would it be better to decrease the temp of oven or time cooking. Does one cheese work better. I used a Italian blend. Are you supposed to spread it as thin as possible when putting on pan. Exactly how do you make them in a dehydrator?
Jamie VanEaton says
Hi, Terry! Let me rework this recipe and see if I can simplify it (I am without an oven right now, but I’ll have one next week). I did bake for 12 minutes in the oven, and then I put them in the dehydrator to get that crunch since the zucchini is so moist, it’s hard to get the crunchy aspect without drying them out post-baking.
Sue says
Will this recipe work with cream cheese?
Your Lighter Side says
I have not tried it with cream cheese, but you sure can!
Gretchen says
Do you need to squeeze the moisture out like you did with the pizza crust?
Lacey says
I made these and while the taste is yummy I can’t seem to get them crispy. I squeezed a ton of liquid out is the zucchini before mixing in and I baked longer than suggested to get the edges slightly crispier. I don’t have a dehydrator. Any suggestion for getting them to not be all limp?
Cindy says
I plugged in the recipe into the Calorie Count recipe creator and it is giving me higher carbs, calorie count, etc. Should I go by your nutrition facts?
Your Lighter Side says
Every calorie counter is a bit different, stick to the one you use if that is what you go to on a daily basis.