Low-Carb Chicken Nachos

Name: Low-Carb Chicken Nachos
Ingredients: 5 1/3 oz ground chicken breast (150 grams); 1 egg white; Any spices you like—don’t be shy, add lots of flavor!; For example, you can use oregano, cumin, paprika, black pepper, garlic powder, and onion powder. Get creative!; I also added finely chopped red onion for a spicy kick

Alexia Lara @cook_5326530

Sanlúcar de Barrameda

Today I’m bringing you a recipe for delicious, crunchy nachos with zero carbs—made from chicken! Yes, you read that right: nachos with zero carbs, made with chicken and super crispy. Want to see how it’s done? Keep reading!

Alexia Lara @cook_5326530

Sanlúcar de Barrameda

Saved

Ingredients

5 1/3 ozground chicken breast (150 grams)
1egg white
Any spices you like—don’t be shy, add lots of flavor!
For example, you can use oregano, cumin, paprika, black pepper, garlic powder, and onion powder. Get creative!
I also added finely chopped red onion for a spicy kick

Saved

Steps

1

Preheat the oven to 400°F (200°C).
2

Blend the ground chicken breast, egg white, and spices in a blender or food processor until you have a smooth paste.
3

Place the mixture between two sheets of parchment paper. Roll it out with a rolling pin (or use a clean wine bottle if you don’t have a rolling pin) until it’s about 1/4 inch (about 0.5 cm) thick. It should be thin so the nachos turn out crispy.
4

Once the mixture is evenly spread, bake for 10 minutes. Remove from the oven, and it should be firm. Cut into triangles with a pizza cutter.
5

Return the triangles to the oven and bake for another 20 minutes, or until golden and crispy.
6

Tip: Let the nachos cool completely for extra crunch!
7

Serve your delicious nachos with guacamole. I made homemade guacamole, but you can also use store-bought guacamole from your local grocery store.
8

To make homemade guacamole, you’ll need one avocado (not too ripe or too firm), onion, garlic, tomato, a chili pepper (if you like it spicy), and lime. Finely chop the veggies, mash the avocado with a fork, mix everything together, and add a squeeze of lime juice to prevent browning. I don’t add salt, but you can season to taste.