I thought I kissed my nacho addiction goodbye when I transitioned to the keto lifestyle. Tortilla chips obviously don’t fit my macros, and traditional low-carb chip options just weren’t hitting the spot. Then one day the nacho craving hit hard. I was raiding my pantry for anything that could satisfy my desire for a big, heaping plate of ground beef, cheese and those forbidden chips when I stumbled on my box of Flock Chicken Chips. I figured, “hey they’re delicious for snacking and have an awesome chip-like crunch,” and boy was I onto something!
Now Flock Chicken Chip nachos are a staple in my tasty keto meal arsenal. All you have to do is throw out that bag of tortilla chips and replace it with a crunchy base of Flock! Going keto doesn’t mean sacrificing your favorite foods (thank goodness!)
- 2 bags Original Flock Chicken Chips
- 250g Mexican blend cheese
- Black olives to taste
- For the beef:
- 250g ground beef
- Extra virgin olive oil or avocado oil, for cooking
- 1 clove garlic finely minced
- 1/2 medium onion very finely chopped
- 2 slices bacon optional, chopped
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4-1/2 teaspoon ground cumin to taste
- 1/4 teaspoon garlic powder
- Kosher salt to taste
- Black pepper, to taste
- Topping suggestions:
- Pico de gallo
- Fresh cilantro
- Mexican crema or sour cream
- Cook the beef
- Heat up oil in a skillet over medium heat. Add in garlic, onion and cook, stirring often, until the onion begins to caramelize (7-10 minutes).
- Add in the ground beef with the taco spices, and continue to cook until the beef is cooked through. Try and drain your beef of excessive juices so it doesn't turn your Flock chips soggy.
- Plate the Flock Chicken Chips and top with the beef, cheese and olives and pop it in the oven on broil
- A quick broil is best - just long enough to melt the cheese but not long enough for the juice from the beef to turn the Flock Chicken Chips soggy.
- Top with jalapeños, guacamole, sour cream, pico de gallo or any other desired toppings and enjoy!