Keto Broccoli Nacho Chips Recipe

Gluten Free
Snacks
Vegetarian
4.6/5
(1271 reviews)
Keto Broccoli Nacho Chips
Zylo Recipes

Description

Imagine crispy, savory chips that deliver a satisfying crunch with every bite, all while staying true to your dietary goals. These delightful chips are crafted from finely ground almonds, lending them a delicate nutty flavor and a wonderfully light texture. The star of the show is the sharp, tangy cheddar cheese, which melts into the almond flour to create a rich, savory base that's simply irresistible.

But there's more to these chips than just cheesy goodness. Freshly chopped broccoli is incorporated into the dough, adding a subtle vegetal sweetness and a vibrant green hue. The broccoli not only enhances the flavor profile but also contributes valuable nutrients, making these chips a guilt-free indulgence.

The melding of nutty almonds, sharp cheddar, and fresh broccoli creates a symphony of flavors that dance on your palate. The texture is just as important as the taste. These chips are baked to golden perfection, achieving a satisfying crispness that rivals traditional potato chips.

They're sturdy enough to hold their own with your favorite dips, yet delicate enough to melt in your mouth. Each chip offers a delightful combination of textures, from the slight chewiness of the almonds to the satisfying snap of the baked cheddar. These chips are incredibly versatile.

Enjoy them as a standalone snack when you're craving something crunchy and flavorful. Pair them with a creamy avocado dip, a zesty salsa, or a tangy sour cream for an extra layer of deliciousness. They also make a fantastic addition to a cheese board or charcuterie platter, adding a unique and unexpected element.

Whether you're following a specific diet or simply looking for a healthier snacking option, these chips are sure to become a new favorite. Their irresistible flavor and satisfying crunch will keep you coming back for more, making them the perfect guilt-free treat for any occasion.

Preparation Time

Prep Time
32 min
Cook Time
20 min
Total Time
52 min

Nutrition Information

Per 1 servings serving
C
Calories
500 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
17 g

C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 120 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Water
    Water
    2 tablespoon
    2.
    Chia Seeds
    Chia Seeds
    1 tablespoon, whole pieces
    3.
    Organic Ground Flax Seed by Wild Oats
    Organic Ground Flax Seed by Wild Oats
    1 tbsp
    4.
    Oregano, Dried
    Oregano, Dried
    1 teaspoon
    5.
    Broccoli Florets
    Broccoli Florets
    ½ cups
    6.
    Almonds
    Almonds
    0.5 cup, ground
    7.
    Cheddar Cheese
    Cheddar Cheese
    ½ cup, grated
    8.
    Olive Oil
    Olive Oil
    ½ tablespoon
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ½ teaspoon
    10.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Finely chop the broccoli florets into grain-sized pieces (about half a cup). In a food processor, combine the ground almonds, ground flax, chia seeds, cheddar cheese, salt, pepper, oregano, and olive oil. Blend until well combined.
    2.
    Gradually add water to the mixture while blending until a dough forms. Transfer the dough to a sheet of baking paper, wrap it tightly, and refrigerate for 20 minutes to firm up.
    3.
    Preheat your oven to 360 degrees Fahrenheit (182 degrees Celsius). Line a shallow oven tray with baking paper to prevent sticking.
    4.
    Remove the chilled dough from the refrigerator and place it on the prepared oven tray. Roll the dough between two sheets of baking paper until it forms a thin rectangle, approximately 1/5 inch thick.
    5.
    Lightly score the dough into triangles to create the nacho chip shapes. This will make it easier to separate the chips after baking.
    6.
    Transfer the tray to the preheated oven and bake for 18-20 minutes, or until the chips are golden brown and crispy. Allow the chips to cool completely on the tray to crisp up further. Once cooled, break along the scored lines to separate the chips.