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Nacho Chips

Awesome chips!

cheese nacho
5 from 1 vote


Prep Time1 hour
Active Time15 minutes
Crisping Time1 minute
Total Time1 hour 16 minutes
Course: Snack
Cuisine: American
Keyword: cheese chips
Yield: 48 chips
Calories: 26kcal
Author: SCD Recipes


  • 8 oz cheddar cheese mild cut into 1/8" slices
  • 1 tsp chili powder or Old Bay
  • ½ c almond flour
  • tsp Black pepper
  • 1 dash cayenne pepper optional


  • Preheat oven to 300 degrees.
  • Line cookie sheets with parchment paper.
  • Cut cheese slices into approx. 1" squares.
  • Allow cheese slices to come to room temperature.
  • Mix together remaining ingredients in a small bowl.
  • Dip cheese in almond flour mixture and pat to coat evenly.
  • Arrange on parchment paper spaced 1" apart.
  • Bake at 300 for 10-15 minutes until bubbly.
  • Let cool on cookie sheets until cool enough to handle
  • Transfer to paper towels to absorb oils, until completely cool.
  • At this point they will be flexible and good to eat as a mini-soft taco shells.
  • To make them crisp like chips, arrange several on a paper plate and microwave on high 30-45 seconds.
  • Watch carefully so they do not burn. They will bubble up, while cooking and develop a domed appearance.
  • Let cool on paper towels.
  • As they cool they will become crispy.


Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 30mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Calcium: 37mg | Iron: 1mg