Low-carb Nachos!

You must think I’m mad. The thought of low-carb ‘corn’ chips may seem absurd, but I can assure you these are every bit as crispy and satisfying as the real thing.

Of course, because you’re basically eating pure cheese here, I really do recommend balancing everything with a  salad. Avocado, tomato, cucumber, and iceberg lettuce add crunchy, juicy freshness (and help with that chilli burn!).

I love grinding whole spices in a mortar and pestle to get that authentic, earthy aroma. When you’re not using sugar-loaded packet seasonings, little things like this are what boost your nachos with flavour.

This recipe can be gluten-free, grain-free, egg-free, and nut-free.

Serves 4

Preparation time: 20 minutes

Cooking time: 20 minutes


– 2 Tablespoons olive oil

– 1 brown onion, peeled and diced

– 1 clove garlic, peeled and minced

– 2 bay leaves

– 1 x beef stock cube, crumbled

– 1 1/2 Tablespoons paprika

– 1 Tablespoon coriander seeds, crushed (or use ground coriander)

– 1 Tablespoon cumin seeds, crushed (or use ground cumin)

– 1/2 teaspoon chilli powder, or as desired

– freshly ground black pepper

– 600 grams beef mince

– 1/2 x 400 g can crushed tomatoes

– 2 Tablespoons tomato paste

– approximately 200 grams cheddar, edam, or colby cheese

– handful grated cheese of choice (to melt)

– lettuce, tomato, cucumber, avocado/ guacamole, sour cream (to serve)


1. Heat the oil over medium-high in a large frying pan. Add the onion, garlic, and bay leaves, frying until soft, then sprinkle in the stock cube and spices. Cook until fragrant before adding the mince,. Break up the mince while you fry it, and once it’s browned, stir in the crushed tomatoes and paste. Turn down the heat to bring to a simmer.

2. Preheat your oven’s grill to 200 degrees Celsius. Slice the cheese into squares around 3 mm thick and 3-4 cm wide (don’t worry about accuracy here – you can make smaller slices and fit them together). Arrange on an oven tray lined with baking paper, leaving 3 cm between each for spreading.

3. Grill the cheese slices for 5-10 minutes or until it has formed golden lattices. Slide a spatula underneath each to remove to a serving plate. Meanwhile, sprinkle the remaining grated cheese over the mince mixture in its pan and allow to melt. Serve the mince and cheese crisps with salad and other nacho-worthy accompaniments of choice. Enjoy! 🙂

One Comment:

  1. OH
    This looks so good. What a fantastic idea to use cheese crisps as chips!

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