Nacho Chips

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Nacho Chips
Nacho Chips

Ingredients

8 oz cheddar cheese (mild) cut into ⅛-inch slices

1 tsp chili powder

½ cup almond flour

⅛ tsp black pepper

dash cayenne pepper

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227 grams cheddar cheese (mild) cut into ⅛-inch slices

1 tsp (5 ml) chili powder

50 grams almond flour

⅛ tsp (0.625 ml) black pepper

dash cayenne pepper

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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Soy Free
Recipe PDF

Instructions

  • Preheat oven to 300°F (150°C).
  • Line cookie sheets with parchment paper.
  • Cut cheese slices into approximately 1-inch (2.5-cm) squares.
  • Allow cheese slices to come to room temperature.
  • Mix together remaining ingredients in a small bowl.
  • Dip cheese in almond flour mixture and pat to coat evenly.
  • Arrange on parchment paper spaced 1 inch (2.5 cm) apart.
  • Bake at 300°F (150°C) for 10-15 minutes until bubbly.
  • Let cool on cookie sheets until cool enough to handle
  • Transfer to paper towels to absorb oils, until completely cool.
  • At this point they will be flexible and good to eat as a mini-soft taco shells.
  • To make them crisp like chips, arrange several on a paper plate and microwave on high 30-45 seconds.
  • Watch carefully so they do not burn. They will bubble up while cooking and develop a domed appearance.
  • Let cool on paper towels.
  • As they cool they will become crispy.
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Nutritional Info

Storage

Notes

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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