Easy Keto Nacho Chips

When I am eating low carb, the thing I missed most were chips when we went to a Mexican restaurant. Chips with salsa, guac or cheese are my absolute favorite. That is why these Keto nacho chips were a life saver!

These are similar to the Keto Pizza Rolls I shared awhile back, (without the bacon) but we cook a bit higher and longer.

These Easy Keto Chips are  full of crunch and flavor, and  perfect for Cinco de Mayo or just regular Taco Tuesday!

I have been asked if you can freeze these easy keto nacho chips?
I wouldn’t recommend freezing, however if you store them in an air tight container, they can last for quite awhile. I usually keep mine about a week!

Ingredients: 

½ cup Mozzarella Cheese 

½ cup Cheddar Cheese 

¼ cup cooked bacon 

You can use any type of cheese you like to change up the flavor however be sure it’s a harder cheese so it crisps up nice.  

Instructions: 

• Prepare a baking sheet with parchment paper or non-slip baking mat.  My favorite mat is available here.
• Preheat oven to 390F
• If cheese is not shredded shred both cheeses.  Cook bacon and chop into small pieces.

• Spread all of the mozzarella cheese
• Sprinkle with tiny pieces of bacon
• Cover with all of the Cheddar Cheese
• Shape cheese into a square for easier cutting once baked

  
  

• Bake for approximately 9 minutes, remove from oven and allow to cool.

  
  

• Peel the whole sheet and cut with scissors into stripes.
• Cut each stripe into triangles or your desired shape

  
  

• Place cut chips on clean parchment paper (to not use the leftover oil) and broil it for 1-2 minutes to get it extra crunchy
• Enjoy with your favorite salsa or guacamole!