These broccoli nacho chips are a healthy low carb and gluten free appetiser or snack. Crispy, cheesy and perfect served along with a tasty dip.
The current price of cauliflower where I live has driven me sobbing into the arms of broccoli. A healthy green low carb alternative which is currently soothing my cauliflower needs. I've made nacho chips with cauliflower so thought I'd try it with broccoli. It result was so delicious I could have eaten the whole batch in one sitting!
I whipped up some guacamole and salsa which went perfectly with them. A great Friday night supper dish, although yelling out "broccoli nachos are ready" may not get the family running in...
Feel free to play around with the spices to suit your tastes. Next time (oh, there will be a next time) I'm going to add more chilli, some cayenne pepper and a dash of cumin. Or some jalapeno powder I've recently found . Yum!
HOW TO MAKE BROCCOLI NACHO CHIPS
Parchment paper is a must. Any other paper will stick to the mixture and you'll end up scraping it off the paper and making mess. Trust me. The first batch involved an upper arm workout as I scraped the baked mixed off.
I use raw broccoli for these broccoli nacho chips. It does not need to be cooked before use. Broccoli stalks are blitzed in a food processor to yield a "broccoli rice" and bake very well. Pre-cooked broccoli might end up a bit soggy.
OTHER LOW CARB SNACKS FOR DIPPING!
WATCH THE VIDEO
Broccoli Nacho Chips
Ingredients
- 1 broccoli head, medium
- 2 eggs
- 1 cup Mozzarella cheese grated
- ½ cup Parmesan cheese grated
- 1 teaspoon chilli
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 220C/450F degrees.
- Line a baking tray with parchment paper.
- Cut the broccoli into florets, including the stalks, and place into a food processor. Blitz until the broccoli is small.
- Place the broccoli in a bowl and add all the other ingredients. Mix well until combined.
- Spoon the mixture onto the parchment paper and spread out evenly with a spoon.
- Bake for 20 minutes until golden and firm
- Switch off the oven. When the tray is cool enough to handle take the tray out and flip the baked mixture over. Place back in the oven until the oven is cold. This should help crisp the nacho mixture. If it is not as crisp as you would like, put the oven on a low heat and bake for an hour (check to make sure they don't burn though)
- Cut into strips, then into squares and triangles to make the nachos.
Eat and enjoy!
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
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Lisa
I’m dying to try these! But what happened to your Divalicious theme song? I haven’t heard it on the videos lately.
Angela Coleby
LOL! It's been on the most recent ones! I always wonder if anyone listens to the music on the videos!
John Connor
These are rad as. I am using this recipe to make a pizza base today, as should be reasonably crispy.
Angela Coleby
I keep meaning to make a pizza base too.
Joseph
Nutrition says 1g total carb and 1g fiber. Wouldn't that net 0 carbs per chip?
Angela Coleby
That will always be the dream! The measurements were rounded up but the correct decimal measurements are 0.5g total carbs, 0.2g fibre making the chips 0.3g net carbs.
Barza
Can i skip cheese? Or replace it with something to make ot low fat?
Angela Coleby
The cheese helps bind the mixture and keep it crispy. Perhaps crushed pork rinds instead?
Jeana
im guessing you have to steam the broccoli right?
Angela Coleby
No, I didn't and was initially a bit nervous but it worked. Since the broccoli is processed into small bits, it cooks with the cheese.
plymouthmaid
Do they actually go crispy - I so want the answer to be yes!
Angela Coleby
If you dry them in the oven long enough they will. I found them to be crisper than zucchini chips.
Maxine
I'm really excited about these 🙂
Angela Coleby
Hope you enjoy them!
Sophie - cookingtrips
Perfect! I am on a weight loss diet this month, and yesterday I bought avocados to make guacamole when I afterwards realized I would not be allowed to eat nacho chips. Your recipe comes in at the perfect time for me!!!
Angela Coleby
It's as if I knew! hee hee! Hope you enjoy them!
Elaine @ foodbod
Fabulous!!! I love these 🙂