This is, no doubt, my favorite snack when I go to the movies. It’s so crunchy and cheesy, yet so full of carbs due to the corn, that I tried to make my own recipe, especially since we see a new movie or TV show episode almost every night.
But how do you create thin crispy nachos with no gluten and no polenta dough? It’s all in the technique, actually.
- 100 grams almond flour
- 2 small eggs
- some garlic powder
- 30 grams fine parmesan
- caraway or poppy seeds (optional)
Mix all the ingredients in a bowl, then drop the dough onto a parchment paper. Flatten the mixture with a fork a bit, without leaving any empty spots, then put another paper on top and level the dough with a rolling pin really thin. Remove the top baking paper, cut forms of choice and put them in the oven, at medium heat, for about 10 minutes or until golden edges. While the nachos cooled a bit, I mixed a cup of Greek yogurt with some grated pickles, a bit of garlic powder and some pepper.
It’s the simple things in life that make you happy, and I am sure these low carb nachos will do the trick. Enjoy!