Healthy Homemade Nachos
Make healthy homemade nachos, low-carb, gluten-free, and paleo. A crispy, nutrient-packed snack. Don't miss it.
Servings 4 portions
Ingredients
- ½ cup coconut flour
- ¼ cup tapioca flour
- 2 tablespoons ground flax seeds
- 1 tablespoon chia seeds
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika La Vera preferred
- ½ teaspoon sea salt
- 1 teaspoon lemon zest finely grated
- ¼ cup water adjust for dough consistency
- 1 tablespoon olive oil
Instructions
- First, preheat oven to 350°F (175°C). In a bowl, mix coconut flour, tapioca flour, flax seeds, chia seeds, onion powder, garlic powder, paprika, salt, and lemon zest.
- Next, add olive oil and water gradually, mixing until a dough forms. If too dry, add 1 tablespoon water at a time.
- Then, roll dough between two sheets of parchment to 1/8-inch thickness. Cut into triangles (24 pieces). Transfer to a parchment-lined baking sheet.
- Bake for 12–15 minutes, flipping halfway, until crispy and golden.
- Finally, cool slightly and serve with HealthyAlmond Butter Dressing or guacamole. Pair with Sweet Potato Canapés for a party spread.
- Store in an airtight container at room temperature for 3–5 days.
Notes
- Roll Thinly: 1/8-inch thickness ensures crispiness, otherwise, nachos may be chewy.
- Use Fresh Spices: Enhances flavor, for example, avoiding stale paprika.
- Bake Evenly: Flip halfway, thus, preventing uneven cooking.
- Store Airtight: Keeps nachos crispy, so, ready for snacking.