Ingredients
Scale
- For the “Chips”
- 2 Cups Sharp Cheddar Cheese – Shredded
- 1/2 Cup Parmesan Cheese
- 1 Tsp Cumin
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Chili Powder
- For the Toppings:
- 1 Cup cooked Seasoned Ground Beef
- 1/4 Cup Shredded Sharp Cheddar
- 2 Tbs Chopped Onion
- 1/4 Cup Diced Tomatoes
- 1/4 Cup Jalapenos
- 1/4 Cup Black Olives
- 2 Tbs Guacamole
- 2 Tbs Sour Cream
Directions
- For the “Chips”
- Line a cookie sheet with parchment paper and spray lightly with non-stick cooking spray. (It shouldn’t stick to the paper anyway but I always give it light spraying.
- Pour the cheddar cheese onto the parchment paper and spread out as thin as you can. (In the shape of a rectangle.)
- Sprinkle the grated Parmesan evenly on top of the cheddar cheese.
- Combine the Cumin, Garlic powder, and Chili powder and sprinkle evenly on top of the cheeses)
- Bake on 400* on the middle rack for 8-10 minutes. Check on it constantly as it can go from zero to burnt in no time at all. Set cookie sheet on a cooling rack and let cool for 10 minutes.
- Remove from the parchment paper and cut the cheese into strips. (I used kitchen scissors for this) After cutting the cheese into strips, then cut each strip into triangles.
- Place “Chips” back on parchment paper and broil on high for 2 minutes. (keep an eye on them… Even though it is only 2 minutes, they can burn very fast)
- Let the “chips” cool and crisp up – about 30 minutes
- Pile them on the plate and cover with all your favorite nacho toppings. Use the last 1/4 cup of shredded cheddar to put on top and melt… ENJOY!!
- Makes 4 servings – 5 grams of carbs per serving