Sometimes you have no idea what you are missing until you find it! Let’s just say I have been pretty happy to have discovered the simple process of making crispy tortilla chips out of goat cheese so I could enjoy the heck out of this low carb nachos supreme recipe! I remember seeing folks make cheese chips from cow milk based cheeses when I was on the SCD diet 6 years ago, but since cow based cheeses and I don’t get along I never got to try them. I recently started experimenting with goat and sheep milk cheeses to make these crispy cheesy chips, and I have been thrilled with the results.
A few tips on making cheese chips. The harder the cheese (which usually means it is also higher in salt) the shorter the baking time, and the more crisp the chip will be. I still had great results using medium hard goat cheeses, but found they need to bake closer to 9 to 12 minutes until crispy. Hard sheep cheeses I have tried include Pecorino Romano (which is like a Parmesan), Idiazabal cheese, and machego. Medium hard goat cheeses I have tried include goat milk Monterrey Jack, milk cheddar, and a firm snofrisk (that was 100% goat milk). The different cheeses will yield different chip textures, so I suggest trying a few different cheeses to see which “chip” you like best. You can either slice the cheese in very thin strips or grate it into little piles that will spread upon baking. I bake it on a baking sheet lined with parchment paper for 5 to 12 minutes, depending on the cheese. The trick is to keep an eye on the cheese and just as it starts to every so slightly change in color and start to turn a tiny little golden brown in color, they are ready. Then let the chips cool for a few minutes until crispy. To speed up the cooling process move the parchment paper full of cheese crisps to a cool spot on the counter. I often eat these cheese chips for a simple snack with a sliced apple, but when I have the ingredients and time I LOVE to make these nachos!
Low Carb Nachos Supreme - gluten free
- 4 ounces to 8 of medium/hard goat or sheep cheese
- 1 chicken breast (avocado oil seasonings like cumin, salt, pepper, oregano, lime juice)
- guacamole use this guacamole recipe or I love this brand!
- goat milk sour cream see notes
- 1 small red onion
- 1/2 cup sliced okra or jalapenos
- garnish: fresh chopped cilantro sliced green onions, and/or shredded red cabbage
- ounces optional: additional 1 - 2 shredded goat/sheep cheese for topping
- optional: sliced black olives chopped tomatoes
Preheat oven to 350*F.
You can either slice cheese very thinly or shred it.
Line baking sheet with parchment paper, spread out cheese slices or create small piles of shredded cheese. You may have to do 2 batches, or use 2 cookie sheets.
Baking time will vary depending on how hard the cheese is you are using. With a hard cheese like Pecarino or Manchego it can take only 5 to 6 minutes for the cheese to crisp up. But if you are using goat cheddar or goat moterary jack it can take 9 to 12 minutes. The trick is to keep a close eye on the cheese chips and watch for the cheese to change color from a bright white to a cooked golden color. After baking you need to cool the chips for them to firm up even more, see tip above for speeding up cooling process.
As chips cool. cook the chicken breast. Chop chicken breast and saute in a pan with a little avocado oil, sea salt, pepper, cumin, and diced oregano. Saute until chicken is fully cooked.
While chicken is cooking, in a separate pan I saute red onions in a little oil for 8 to 10 minutes until soft. Since I don't tolerate peppers/nightshades I top my nachos with pan fried okra in place of jalapenos. I lightly cook the okra in a little oil with sea salt until lightly crispy on the edges.
Prepare remaining garnishes. Chop cilantro, green onions, grate a little extra cheese if using.
Arrange cheese chips on a large plate or platter, and top with the ingredients you prepared.
Serve, and enjoy the heck out of this uber delish low carb nacho feast!
Goat Milk Sour Cream: to make the BEST tasting goat milk based sour cream I simply drip the whey off a cup of goat milk kefir. I pour the kefir into a coffee dripper lined with a filter, and set in the fridge overnight, with a cup under the dripper to catch the whey. You can then use the whey to ferment probiotic rich veggies.