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 cups cheese
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
Both recipes are induction-friendly and gluten-free.
Mrs. Ed says
How creative! I'm going to have to try these.
These are fabulous!!!
Can you make these in a dehydrator? If so how?
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.
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?
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.
Cauliflower nachos? Seriously? You are my hero! Hurray! Love, love, love my mexican food. Already saw the recipe for tortillas, can’t wait to make tacos. Hmmm… have you given any thought to tamales?
I have zucchini, can I use that? Also, what kind of cheese do you use? I am new to low carb and am loving these recipes. I have been eating my salsa with celery! This is great!
Your Lighter Side says
Yes you can use baked zuchinni too! You can pick your favorite kind of cheese, I like cheddar.
ok, I need help. I used one 16 oz bag of cauliflower florettes and cooked them according to the directions, about 9 minutes in water. I drained them, but they were sort of mushy. I used three cups of cheddar and three eggs. I mixed it and pressed it out into what looked like big pancakes and baked for the first 12 minutes. I couldn’t flip them because they were mushy on top and they fell apart. I pressed the globs into smaller circles and flipped and baked the other 5 minutes. They are good, but in no way resemble a chip. What did I do wrong? Am I supposed to use raw cauliflower or not cook the frozen and just let it thaw and then shred? HELP ;(
Sue Wells Knehr says
has anyone tried adding a scoop of unflavored protein powder to the mix??? if soo how did it turn out ??
I tried making them without cheese…