Low Carb Nachos

Here's what I did with low carb nachos the other day for a snack. I added some salsa and banana peppers to the garden vegetable 'pizza'.

Since figuring out how to make these nachos, I have had a batch of nachos that just would not get crisp no matter what I did, which was annoying. Here are some tips if you are having similar difficulty.

1.Be sure the tortillas are not soggy. I did not properly seal the bag and it looks like condensation set in. Wet tortillas do not nachos make.

2.Keep cooking in 30 second intervals in the microwave. When they're done, you'll know, there's no mistaking the 'crisp' of a nacho.

3.Don't add any toppings until the nachos are crisp. I put salt on one batch and despite 4 minutes of microwaving, they never got very crisp. Add toppings after the nachos are done, not before!

Hope that helps. Let me know if you've tried the nachos and how you topped them!

Low Carb Nachos! Garden Vegetable Pizza Nachos

Such a simple tasty recipe. Wish I had figured this one out so much sooner!

Remember the party appetizer where you take crescent rolls and bake them into a crust on which you smear ranch flavored cream cheese and top with veggies? Well, here's a low carb nacho version of that recipe.

Deeeeeeelicious! Great for parties too.


Ingredients

-Low carb tortillas--sliced into 6 'chips'. I used the Tumaro's brand Multigrain tortillas which have about 4 net carbs each. Here's a pic of the package:



-8oz cream cheese (more if you're making a big batch)
-1/2 cup sour cream (keeps the spread spreadable)
-1 packet Ranch seasoning (this may have some carbs, so read the label)
-1/2 cup grated cheddar cheese
-Chopped and diced veggies of your choice

Instructions

1.Microwave the 'chips' for approximately 1 1/2 minutes. You will probably have to do this in batches of 6. The chips will start to bubble up and will be crisp when done. Here's a picture for reference:



Once the chips are crisp, set aside until you're ready to assemble your nachos.

2.Microwave cream cheese in 30 second increments until soft. Add the sour cream and ranch seasoning and mix until incorporated.

3.Chop and dice your veggies. Shred your cheese if you're not using pre-shredded.

4.Smear each tortilla with some ranch spread, top with cheese and veggies.

This will make a lot of nachos so be prepared, or cut the spread amount in half.

This recipe is also great for keeping in the fridge for instant snacking. Just dice the veggies and make the spread in advance and nuke your chips as needed.

Very yummy!