Chili Nachos

MAKES 2 SERVINGS

You will need to keep your eye out for keto chips. Many big-box stores now carry them alongside every other chip brand. If you’re having trouble finding them, check the health-food section of the grocery store or even a health-food store, if you are lucky enough to have one around. Keto has become so popular that many premade options are now available, so ask if you can’t find them!

INGREDIENTS

3 cups keto tortilla chips
1 cup shredded cheddar cheese
½ cup leftover Chili (page 70), warmed
¼ cup salsa
2 tablespoons sour cream
½ avocado, chopped
1 small jalapeño, diced

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Spread the chips out on a baking sheet and sprinkle with the cheese. Bake until the cheese is melted and beginning to brown, 5–6 minutes.
3. Remove from the oven and transfer the chips to a serving plate. Top with warm chili. Garnish your nachos with salsa, sour cream, avocado, and jalapeño, in whatever order makes you the happiest.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here