Superbowl or not, I love chips and dip. There’s nothing like fresh salsa, guacamole, and some chips with a beverage, before a game, dinner, lunch, or just as a snack.
And how about nachos? Gooey cheese melted on top of crunchy chips, salsa, and maybe some beans. Yum. I getting hungry just writing this.
Nacho Cheese Chips (using almond flour)You can use almond flour or almond meal with this recipe – either will work well. So in case you’re staring down an empty bag of blanched almond flour, you can just grab a bag of almond meal, or grind some almonds in a food processor. And in case you’re wondering, almond meal is almonds that have been ground up with their skins on, while almond flour is made using blanched almonds that have had their skins removed.
- 1 cup of shredded cheddar cheese (shred from a block of cheese to avoid additives)
- 1 cup of almond meal or almond flour
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of chipotle powder (optional; you can sub cayenne)
- about 3 tablespoons of water (just enough to roll it into a ball of dough)
- Preheat your oven to 350 degrees F.
- Blend all the cheese and dry ingredients together and then add the water.
- Either blend with a spoon, or process until mixed. Press the mixture together to shape it into a ball of dough.
- Place the dough on a non-stick surface that you can transfer to a cookie sheet.
- Flatten the dough with your hand and then place a piece of parchment paper on top (or other non-stick surface). Use a roller to flatten the dough until it is very thin.
- Use a pizza cutter or knife to score the dough into triangles. I create squares and then I cut diagonally across the square to create triangles. Sprinkle some more chili powder lightly across the chips.
- Place the chips on the parchment paper (or non-stick mat) on a cookie sheet.
- Bake the chips for 15 minutes, or until they start to turn darker.
- Cool the chips for a few minutes and then flip over to the other side and bake again for another 5 minutes. You may need to score them a bit again before flipping them.
- If they’re not as crispy as you’d like, or if you want to re-crisp them, place them in the oven at 200 degrees F for about 10 minutes.
- Munch away, and store the rest in a sealed bag or container.