Easy Keto Nachos with Homemade Protein Chips

Why You Will Love My Keto Nachos Recipe

Can you make healthy nachos? Why yes you can! At just 2g net carbs and grain free these nachos will have you cooking up a storm every weekend!

Easy: These keto chicken nachos are so quick and easy to prepare.
Low in carbs – at only 2g net carbs this low carb nachos recipe is a real winner! Diabetic-friendly, gluten free and great for anyone on a keto diet.
Family Friendly – a healthy option that no one will ever complain about at dinnertime.

Related Recipes: Keto Chicken Enchiladas / Keto Wraps

The Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our delicious keto nachos recipe.

Tortilla Chips – what are nachos with some kind of crispy chip. I have included an amazing low carb alternative to corn chips or tortilla chips. The homemade protein chips are so easy and use only 1-2 ingredients. I love these simple tortilla chips made with chicken. High in protein, they are cheap to make and are keto carnivore friendly too. Scroll down for substitutes for corn chips for low-carb nachos.

Shredded Chicken – I used shredded chicken breast for this recipe but you could use ground or shredded beef, pork, lamb or seafood if you wish.

Sauce – I use my amazingly delicious Enchilada Sauce recipe. It is low in carbs, sugar free and so damn tasty!

How To Make Nachos… Keto

Step 1. Preheat oven to 180℃ fan/200°C static/400°F.

Step 2. Cook chicken – place chicken into the bottom of a casserole dish and top with remaining ingredients. Cover with lid. Bake 25-30 minutes or until chicken is cooked through. Shred with two forks. This can also be cooked in a pressure cooker e.g. Instant Pot.

IP method: Place the chicken breasts into the bottom of the Instant Pot (or similar). Add remaining ingredients. Set to Pressure Cook/High/12 minutes. Natural Release for 5 minutes then Instant Release. Shred chicken with 2 forks. Serve wrapped in a low carb tortilla or however you want.

Chicken Nachos in Thermomix – Slice chicken breast into 3 long thick strips and place into mixer. Add remaining ingredients to mixer; cook 12 min/100°C/reverse/slowest speed/cap off/basket on top. Check that chicken is cooked through and extend time if needed. This will of course depend on the size of chicken breast. Remove chicken and cover to keep warm. Reduce sauce; 10 min/120°C/speed 2/cap off. Add chicken back to sauce shred chicken 5 sec/reverse/speed 4.

Step 3. Serve – Top prepared tortilla chips with shredded chicken and cheese (bake for a gooey sticky cheese) and top with your favourite nachos toppings.

Hot Tips

What to Serve with Low Carb Nachos

Beans and refried beans might be out, but there are still many favorite nacho toppings you can serve.

• 4-Ingredient Guacamole Recipe
• Chile Con Queso Dip
• Escabeche (Pickled Jalapenos)
• Red Pickled Onions | Quick & Tasty | 3-Ingredients

Want more recipes?

Want more of the best chicken dinner recipes? Here are some of my favourite keto chicken recipes to try and add to a regular low carb meal plan.

1. Keto Chicken Enchiladas
2. Peri Peri Chicken
3. Marry Me Chicken
4. Chicken Pepper Fry
5. Easy Keto Butter Chicken Recipe

Learn How To Make Keto Tortilla Chips

RAVING NEW FAN? Subscribe to our newsletter for more low carb keto recipes. Join our keto community on Facebook, Instagram or see all the new stuff on Pinterest.

Keto Chicken Nachos

Who says nachos can’t be high-protein AND keto-friendly? These (dairy-free) High-Protein Keto Chicken Nachos are here to prove you can have it all. Packed with juicy, spiced chicken and all the classic toppings, each serve delivers a whopping 81g of protein without the carb crash.

Perfect for game night, a quick dinner, or anytime you’re craving something insanely delicious.

I am sure you are going to love it! 🌟

5 from 81 votes!

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: Keto Mexican

Cuisine: Mexican

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 486kcal

Author: Megan Ellam

Servings: 4 people

MetricUS Customary

Tap or hover over number to scale ingredients

Print Pin Save Saved! Rate

WOULD YOU LIKE TO SAVE THIS?

We'll email this post to you, so you can come back to it later!

I agree to be sent email.

Receive our latest recipes.

Ingredients 

1x2x3x

• ▢ 1 kg (2 lb) chicken breast fillets or thigh fillets
• ▢ 2 tablespoons Taco Seasoning click for recipe
• ▢ 1.5 cups Enchilada sauce click for recipe
• ▢ 0.5 cup chicken stock
• ▢ 1 tablespoon chipotles in adobo

HOMEMADE PROTEIN TORTILLA CHIPS

• ▢ 500 g (1 lb) chicken mince
• ▢ seasoning of choice

TO SERVE

• ▢ fresh coriander, guacamole, cherry tomatoes, jalapenos, (cheese is optional) to serve

Instructions

CONVENTIONAL METHOD

• Preheat the oven to 150℃ fan/170°C static/ 325°F.
• Prepare Tortilla Chips – add mince and seasoning in a large bowl. Massage until mixed well.
• (If you have a large baking tray, roll out in one batch, or split into two, and roll out separately.) Place mince onto a large piece of baking paper and place a layer or two of cling film over the top. Roll out thinly using a rolling pin. You want to be super-thin but not completely see-through. Remove cling film and lift the baking paper with chicken onto a large baking tray. Season well with salt flakes.
• Bake 30 minutes; remove from oven. Cut into shape. I cut mine into triangles, but you can cut it any way you want. Season well with salt or extra seasoning you prefer. Bake a further 30-45 minutes or until crispy. Cool completely on a wire rack.
• Turn oven up to 180℃ fan/200°C static/400°F.
• Cook chicken – place chicken into the bottom of a casserole dish and top with remaining ingredients. Cover with lid. Bake 25-30 minutes or until chicken is cooked through. Shred with two forks. (See notes for how to cook in a pressure cooker).
• Serve – Top prepared tortilla chips with shredded chicken and cheese(if using) (bake for a gooey sticky cheese) and top with your favourite nachos toppings.

THERMAL METHOD

• Preheat the oven to 150℃ fan/170°C static/ 325°F.
• Place mince and seasoning into mixer; mix 15 sec/speed 4. Follow from step 3 above.
• Slice chicken breast into 3 long thick strips and place into mixer. Add remaining ingredients to mixer; cook 12 min/100°C/reverse/slowest speed/cap off/basket on top. Check that chicken is cooked through and extend time if needed. This will of course depend on the size of chicken breast.
• Remove chicken and cover to keep warm. Reduce sauce; 10 min/120°C/speed 2/cap off. Add chicken back to sauce shred chicken 5 sec/reverse/speed 4.
• Serve – Top prepared tortilla chips with shredded chicken and cheese (if using) (bake for a gooey sticky cheese) and top with your favourite nachos toppings.

Video

Notes

INGREDIENTS

I use chicken breast but thighs or whole chicken can be used in its place. Use ground chicken mince, or swap for any protein you prefer. Scroll above to the blog post for links to our Mexican shredded beef recipe and more low carb nachos ideas.

Keto high protein tortilla chips (low carb tortilla chips recipe) can be purchased or use our amazing chicken chips recipe. Using ground chicken mince is a genius way to make a dairy-free, crispy and crunchy keto tortilla chip. There is no flour or protein powder needed. You can use any kind of ground meat. I use chicken mince as it is very neutral in flavour. Add any of your favourite spices, or just add salt and season well for a salty keto tortilla chip to serve with nachos or a dip.

You can use canned tomatoes if preferred, and add more spices. I use the Enchilada Sauce recipe (the link is in the ingredients) because it is one of my favourite sauces. For a change up this is also delicious as barbecue sauce chicken nachos. Just mix in the sauces you love.

For even more flavour, add more spices, chillies, jalapeños, or toppings. I have made mine dairy free with no sour cream or cheese, but nachos is always delicious with loads of bubbling melted cheese.

Our taco seasoning recipe or any store-bought Mexican seasoning can be used. If you have neither on hand just add 1/2 teaspoon of onion powder, garlic powder, smoked paprika, and a pinch of cayenne or chilli powder to your personal taste.

Adjust the amount of spice according to your taste and tolerance for chilli. You can also add chilli powder, cumin, coriander, garlic, and onion powder to suit your preference.

STORAGE

This recipe is suitable to make in double or triple batches and keep frozen. Divide into a silicone ice cube tray and then store in a ziplock bag once frozen.

WHERE TO SOURCE INGREDIENTS

All ingredients are available from the supermarket without any additives present in them.

SERVING SIZES

This recipe yields approximately 6 serves. The actual number of servings will depend on your preferred portion sizes. 

SERVING SIZE BY WEIGHT

To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 6. The result will be the weight of one serving. 

NUTRITIONAL VALUES

Nutritional values shown are guidelines only. Actual macros may vary slightly depending on the brands and types of ingredients used. 

The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

Your Own Notes

Click here to add your own private recipe notes.

Nutrition

Serving: 1serve | Calories: 486kcal | Carbohydrates: 3g | Protein: 81g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 241mg | Sodium: 687mg | Potassium: 1398mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 273IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 2mg | Magnesium: 98mg | Net Carbs: 3g

Tried this recipe?Mention @meganellam or tag #madcreations!

Share This Recipe