Who says we gotta give up chips??

Doritos Style Chips

Pictured: Sour cream and onion flavor didn’t last long near my taste testers.

When you left your high-carb lifestyle, you didn’t have to leave crunch behind. Now, with the nacho chip recipe and some popcorn salts, you can savor the flavor of Doritos and celebrate like it was 1999 (and not your waistline measurements).
These chips travel well in lunches and can be stored at room temperature in a loose bag or an open container for up to a week. With so many flavors of popcorn seasoning (see below), you can go from zippy to zesty, to tangy to sweet in an instant to change a mood, and make various single-serving sized of flavored chips to please even the pickiest bunch.

Low-carb, gluten-free and corn-free (this could change with the seasoning, so read labels!), you can use up that extra zucchini from the garden, or pop open a frozen bag of cauliflower and take your tastebuds to town.

Your only regret? You’ll wish you’d made more.

Zucchini Doritos-style chips 

1 large zucchini, shredded
2 eggs
2 cups cheese

  1. Preheat oven to 450 degrees F.
  2. Grease 2 cookie sheets.
  3. Cut ends from zucchini. Shred. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles.
    4. Bake for another 5 minutes at 450 degrees.
  4. With a pizza cutter, cut rounds into triangles (about 6 per round).
  5. Let cool on a rack for 6-8 hours in a cool oven.
    7. 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.
  6. After chips have dried substantially, in a plastic container toss with popcorn seasoning for desired flavor.

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

Cauliflower Doritos-style chips
1 16 ounce bag of cauliflower, shredded, chopped or riced
3 eggs
3 cups cheese

  1. Preheat oven to 450 degrees F.
  2. Grease 2 cookie sheets.
  3. Shred. Mix with egg and cheese. Make 6-8” circles on greased cookie sheet(s). Bake at 450 degrees for 12 minutes. Loosen and flip the circles.
    4. Bake for another 5 minutes at 450 degrees.
  4. With a pizza cutter, cut rounds into triangles (about 6 per round).
  5. Let cool on a rack for 6-8 hours in a cool oven.
    7. 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.
  6. After chips have dried substantially, in a plastic container toss with popcorn seasoning for desired flavor.

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

Worth the effort: If you miss cunch and flavor, a bevy of flavored chips await!

Kernel Seasons Makes popcorn seasoning in many different flavors including the following: Nacho Cheddar, Apple Cinnamon, Jalapeno, White Cheddar, Barbecue, Sour Cream & Onion, and more!

Filed Under: Atkins Induction FriendlyBlogGluten-FreeLess than 5 CarbsLow-CarbRecipesSugar-FreeVegetarian · Tagged: AppetizersCheeseCinco de MayoEggsSnacksVegetablesZucchini

 

Comments

  1. for some reason, I didn’t see the picture in

    > Pictured: Sour cream and onion flavor didn’t last long near my taste testers.

    also, what kind of cheese(s) do you recommend?

    thanks,
    John

  2. glenda Hodge says:

    glad you are back love your recipes.

  3. Dani Mitchells says:

    How do I get personal help?

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