Description
Going low carb meant I had to find a substitute for high carb corn chips for our traditional New Year’s Eve nachos. These lupin flour chips are light and crispy, and perfect for nachos! Suitable for Atkins, Keto, LCHF, Vegetarian, low carb, diabetic, low glycemic, gluten free, grain free, sugar free, nut free, coconut free, low potassium. May be suitable for a CKD/Renal diet as an appetizer, depending on sodium restriction.
Ingredients
- FOR THE CHIPS:
- 1 cup Lupino Lupin Flour (See Notes)
- ½ teaspoons Salt
- ¼ teaspoons Garlic Powder
- ¼ cups Refined Coconut Oil, Melted
- ¼ cups Warm Water
- FOR THE NACHO TOPPINGS:
- 1 cup Sharp Cheddar Cheese, Grated
- 1 cup Monterey Jack Cheese, Grated
- 2 whole Green Onions, Sliced
- 4 ounces, weight Ortega Diced Green Chilies, Mild (Or Diced Jalapeños)
- Garlic Powder
Preparation
For the chips:
Preheat oven to 375ºF. Get out a large cookie sheet, set aside.
In a medium mixing bowl, whisk lupin flour, salt, and garlic powder together.
Melt coconut oil and drizzle over flour mixture. Add warm water. Mix well until it forms a dough. It may be a little crumbly, but as long as it holds together when you squeeze it, it’s fine.
Place dough on a piece of parchment paper and press out into a rectangle shape. Cover with a second piece of parchment and use a rolling pin to roll out to less than 1/4-inch thick. They will puff a little when baking. Remove the top piece of parchment and discard.
Using a sharp knife, pizza or pastry cutter, cut the crackers into desired sizes and shapes. Cut into triangles to mimic corn chips. Very lightly sprinkle salt over the dough. Transfer chips still on the parchment paper to cookie sheet, and bake for about 10–12 minutes. They are done when they turn lightly brown around the edges, but be careful not to burn the outer chips.
Slide entire parchment sheet with chips onto a large cooling rack and leave until they firm up. Slide the paper out and continue cooling. Break apart, if needed, while crackers are still warm. Once chips are completely cooled, they are ready to make the nachos.
For the nachos:
Line baking sheet with aluminum foil. Spread chips out in a single layer, but close together or overlapping slightly. Top the chips with ingredients in this order: cheddar, jack, onions, green chiles. Sprinkle garlic powder lightly over all.
Broil on low until cheese is melted and just starting to brown slightly. Remove from oven. Using a spatula, transfer to serving plates and garnish with your favorite salsa or guacamole. Be sure to count additional carbs from salsa or add-ons.
Notes:
• Nutrition is for 1 serving, including all toppings listed. I serve nachos as a meal due to the number of calories per serving. For appetizers, break the finished nachos apart while still warm, and serve on a platter.
• You can make the chips a day ahead and store in an open container. They’ll stay nice and crispy for days that way. That makes it easy to put together a single serving of nachos when you want some.
• Lupin is a legume, and may cause a reaction in some people with peanut, soy, or legume allergies.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
Per serving (1/4th of recipe, without salsa or guacamole): Calories 418, Total Fat 31 g, Saturated Fat 22 g, Sodium 769 mg, Potassium 261 mg, Total Carbohydrate 17 g, Dietary Fiber 11 g, Net Carbs 6 g, Sugars 2 g, Protein 25 g, Protein 17 g. Macros: 69% fat, 25% protein, 6% carbs.
© December 31, 2016 Roxana Lopez. Based on a modified Lupin Flour Chip recipe posted in a Facebook group with no citation as to origin.
