Minute Microwave Crunchy Nachos

Yay! Really, what else is there to say?

Even without a bunch of kitchen equipment, you can create this zippyy, kicky, happy in your face nachos.

Tip: Want to save carbs? Subtract the guacamole, sour cream or salsa and save 1 carb per Tbsp.

Minute Microwave Crunchy Nachos

2 slices American Cheese

3/4 cup cooked, spicy beef
3/4 cup shredded cheddar cheese
1 Tbsp Salsa
1 Tbsp guacamole
1 Tbsp Sour Cream
10 Black olive slices
8 Jalapeno slices

Cut American cheese slices into smaller rectangles (Usually 4-6 per slice). Place on a piece of parchment paper about 1-2″ apart (the cheese spreads) and microwave on high for 45 seconds. Place chips on a plate. Top with hamburger and then cheese. Microwave for another 20 seconds. Top with black olives, jalapeno slices and serve with sour cream, guacamole and salsa.

Makes 8-12 nachos.

Nutritional information for nacho chips alone: Calories: 172, Carbohydrates: 2 g, Fiber: 0 g, Net Carbohydrates: 2 g, Protein: 10 g, Fat: 13.6 g
Nutritional information for nachos as pictured:  Calories: 708, Carbohydrates: 6.9 g, Fiber: 1.7 g, Net Carbohydrates: 5.2, Protein: 42.3 g,  Fat: 56.4 g


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  2. Would you tell me what brand of cheese you used? Are we talking the kind individually wrapped in plastic or the kind I’d buy at the deli? This is something I simply must try. Thanks for your awesome recipes!

    • KAthi, truthfully, you can use either. I tend towards Kraft Deli Deluxe unsliced, but sometimes I see something shiny and accidentally purchase the pre-wrapped. Both work equally well in my experience.

  3. I’m not sure what I’m doing wrong, but my cheese never really spreads! I use the Deluxe American Cheese slices to make mini cheese-its, but they just poof up instead of sliding out. I’m sure the poofs would taste just as excellent as regular nacho chips, but they might be made fun of by the rest of the ingredients on the plate :/ Any idea what’s going on? Should I try another kind of cheese?

    • I wish my hair would poof out–it typically spreads…

      It’s ok if the cheese doesn’t spread; it won’t much, no matter what.

    • Actually if the cheese spreads very much, it isn’t very good for chips. A little spreading is OK, but they should spread much.
      I use the Kraft Deluxe sometimes, but mostly I use a brand I get in a 2 pound packaged (pre-sliced, not individually wrapped) at Sam’s Club. I think I actually like them better, and they are cheaper!! Woot woot! Mine actually carry 2 different brands, and either are OK. I usually buy the one that is 160 slices tho.
      I have had some cheeses that spread out really bad, and that was NOT a good thing!!! They also just didn’t cook right!
      DON’T buy the fake processed cheese tho!! It won’t do right!

      • Billie– Surprisingly (I seem to buck every norm) the wrapped, sliced cheeses work for me, too. I can’t explain why. They just do!

        You are amazing., Thank you for your knowledge. I love you, my awesome neighbor to the north.

  4. Okay. Now I’m doing backflips! Oh my! These sound delish! I’ll be making these real soon! Thanks for another great soul-satisfying treat! Yay!

  5. REALLY?? Wow, gotta try that, nacho’s are impossible to live without… you may have saved my life!!! 🙂

  6. I’m going to try this with portabello mushrooms instead of using cheese slice crackers. So many great ideas, Jamie! Very timely for Football season!

  7. Do you think this will work with other cheeses???? It makes me so jealous sometimes that I can’t make some of the recipes cause I can’t find the ingredients here in Germany grrrrr.

    • Sure! Just nuke for longer to ensure it cooks and spreads slightly.

    • A bit late, I know, but you can get sliced processed cheese in Germany. It’s usually called Toast Schmelzkäse, or something similar, and may or may not be in the refrigerated section of the supermarket.

  8. I just have to say you are magic to come up with this idea. Also thank you for helping my family think I am magic. I just made your cauliflower crust pizza last night for dinner and everyone loved it. I made the crust the night before, kept them in the fridge and then put on the toppings and baked the next day. That way it ends up being a really quick and easy dinner if you keep the toppings simple. Thanks for helping my family eat healthier. My 5 year old twin girls never ask me why no grains at this house!

    • You are so sweet, Andrea! Melting cheese in the microwave into snazzy shapes isn’t my idea, but I can take anything to an obsessive new extreme, especially when it comes to delicious ethnic foods!

      I am so glad you guys like the cauliflower pizza. I also LOVE that you feel positively magic and are helping your family to like a new normal! You rock, momma.

  9. Nachos are seriously my number one downfall…but now? I can have’em! Thanks Jamie!

  10. Oh dear 🙁 tried this with good old British cheddar and def didn’t work. Was a icky greasy mess having spread everywhere. Is there an alternative that applies for us here in England?

  11. Jamie… You need to write a cookbook. I will advance order – jut tell me where to sign up…. Either that or I will break out my netbook to drag around the grocers with me set to your pages and store said netbook in my kitchen cabinet while I get through this Atkins Induction Phase. You have so many good recipes WITH PICTURES that I want them all :/

    • Hi there! I am definitely working to make that happen. I am so happy you like what it in the site! I can attest that I spend an inordinate amount of time printing and reprinting my recipes for meals because I keep losing them.

  12. Thanks very much Jamie; best recipes on the inter-webs!

    One more use for these – cutting the cheese slices into smaller squares (12 or even 16 pieces per slice) makes a great crouton substitute for salads.

    Merry Christmas and Happy New Year!

  13. I tried these with sharp cheddar instead of American and it definitely didnt work according to plan. oh well, still gonna find a way to make this work!

  14. Jamie Schlemm says

    For those who can’t find good old American cheese, try grated Parmesan (not the stuff in the green box). Makes the most delicious cracker and should work for Nachos.

  15. OMG! OMG! Jamie you are a genious! I don’t care whether or not you created this recipe (for the chips) or not! I tried just the chips last night (preview to Super Bowl Sunday) and it is a touchdown! I nuked two slices of cheese (one at a time cut into 4 triangles) following your directions and they came out perfect! I dipped them in just a little sour cream and felt as though I had a real treat! I can’t believe how light they are!
    Thank you so much and I will be making them with the taco meat for Sunday! 🙂 I also told everyone in work about them since two other people are eating somewhat low-carb.
    You’re the best!!!

    • Inez, you are so sweet! And no, this totally isn’t my idea. It’s just something I finally tried after people telling me for years how easy it is. Only I didn’t really believe it was easy. Now I know I was the silliest goose ever!

  16. Kristine says

    Is the parchment what gets them nice and crispy? I’m out of p.paper but want to make these right now!

    • Your Lighter Side says

      I think the parchment helps keep it from sticking. You can peel the parchment away, whereas if you baked the cheese on a plate, it’d be a hot mess.

  17. If you want 0-carb (and less salty, **and** much tastier, to my mind!) use sliced provolone. It’s absolutely delicious.

  18. these look great and my kinda thing —it might be good if you used pork rinds for chips and shredded cheese sprinked on the meat

  19. How do you make the spicy beef? These look amazing!

  20. I don’t microwave… can these be baked in a convection oven?


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