Nachos. What more is there to say? It is a comfort food as well as a guilty pleasure of mine. However, nachos tend to be one of those foods that people in the weight loss community steer away from. Why? Well tortilla chips are bad as well as all the cheese. Besides the fact that most nachos come from fast food stands or fairs which are known for the grease consumption being equal to the food consumption. But “OH ARE THEY DELICIOUS!”
A couple of days ago was one of those pregnancy craving days I couldn’t escape. Nachos were repeatedly yelled in my head and I knew that without them I would not be okay. So seeing as the Hubs is on a low carb bender at the moment, I set off to the world of Pinterest to find a low carb version of nachos. Now as many of you know I like to take a recipe and make it my own. After several frustrating minutes of searching I came across a pin for Zucchini Nacho chips. It got me thinking. We like zucchini, so much so that we keep several on hand at all times. I had never had zucchini chips though so I clicked the link to see what it had to say. It brought me to a website/blog (mariamindbodyhealth.com) it was a very good read on why we crave crunch. I recommend it. But on top of the post she provided a recipe for how to make nacho zucchini chips. I did NOT make those but I took her directions on how to make zucchini chips for my own nachos.
- 2 medium zucchini (Sliced as thin as you can get them)
- Lay slices out and salt liberally, leave for 5 minutes
- After 5 minutes, press slices to try and get as much water as possible out of the zucchini.
- Pan fry (This is what I did with very little oil in the bottom of a large skillet.) Don’t overload pan. Fry till golden brown, place on paper towel to drain remaining oil. (You can also oven bake by placing slices in a row on a single layer of parchment paper and baking for 1 1/2 – 2 hours at 235 degrees.) I didn’t plan far enough ahead to do this step.
The zucchini chips turned put great. Crispy on the edges and a little soft on the inside. And tasted awesome, just the right amount of salty goodness. We used these chips for the bottom layer of our nachos.
While the zucchini chips were cooking, I prepared the meat and other toppings for our nachos. Using a pound of ground beef cause it was on sale. I cooked it in another skillet making sure to drain and rinse all the grease off. Now as for taco seasoning, I make my own. It eliminates the preservatives and lasts a lot longer than the prepackaged. A little goes a long way as they say.
- 1 Tbl chili powder
- 1 Tbl Cumin
- 1 Tbl Garlic Powder
- 1 Tbl Onion powder
- 3/4 Tbl Cayenne Pepper ( I use less because of my toddlers but it does add just the right amount of spice.)
I mix all ingredients into a small jar and shake really well. When adding to meat, I use about a Tablespoon of mix per pound and 1/4 to a 1/2 cup of water. Bring to a boil, lower heat and let simmer for 5-10 minutes.
Once the meat was done and the zucchini chips, I moved onto the toppings. I diced up an avocado, tomato and red onion. We also used shredded cheese and a cheap cheese dip from Aldi USA as an added topping. It turned out awesome and completely helped satisfy my Nacho craving. Even though we used Zucchini chips to lower the carb count, also keep in mind that portion control is still important. Don’t use too much cheese or avocado if you want to keep the Calorie count down. I used about a 1/4 cup of shredded cheese, a tablespoon of cheese dip and about a 1/3 of the avocado. And I was stuffed full but that may have been due to the fact that my baby is the size of a cabbage patch doll laying on my stomach.
Either way, I highly recommend you try these nachos the next time you are having a Nacho craving. It is an alternative to the old Fan favorite and a bit more healthy. Let me know what you think down in the comments. 😉