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prep time
32 min
cook time
20 min
ready time
52 min
Keto Broccoli Nacho Chips
These keto chips are made with ground almonds and tangy grated cheddar with an added veggie boost from fresh broccoli.
These are a great snacking option, perfect for serving with your favourite keto dip.
Net Carbs
2.1 g
Fiber
3.7 g
Total Carbs
5.8 g
Protein
7.2 g
Fats
13.8 g
170 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Water
2 tablespoon
Chia Seeds
1 tablespoon, whole pieces
Organic Ground Flax Seed by Wild Oats
1 tbsp
Oregano, Dried
1 teaspoon
Broccoli Florets
½ cups
Almonds
0.5 cup, ground
Cheddar Cheese
½ cup, grated
Olive Oil
½ tablespoon
Salt, Sea Salt
½ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 6
52 min
Step 1
Slice the very tips from the broccoli florets so you have small grain sized pieces. You need half a cups worth. Add to a food processor with the ground almonds, ground flax, chia seeds, cheese, salt, pepper, oregano and oil. Blend to combine.Step 2
Add the water a little at a time until a dough forms. Transfer the dough to a sheet of baking paper and wrap. Refrigerate for 20 minutes.Step 3
Preheat the oven to 360 degrees Fahrenheit and line a shallow oven tray with baking paper.Step 4
Remove the chilled dough from the fridge and turn out onto the line oven tray. Roll between two sheets of baking paper, forming a rectangle about 1/5 inch thick.Step 5
Lightly score into the dough triangles which will be your nachos.Step 6
Transfer the dough to the oven on the lined tray and bake for 18 -20 minutes until golden. Set aside to cool and crisp then slice along your pre-scored lines to create your chips.
