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