Going low carb, the hardest thing to give up has been, bread, chips, and pasta. So I am always on a mission to find alternatives to the things I love. When I made my crustless pizza, get the recipe here, it popped into my head that I could use the same technique to make these Low Carb, Keto Friendly Tortilla Chips. I decided to use parmesan cheese, because, in my head, a harder cheese would hold up better for dipping… I have a couple of other ideas for chips too, so stay tuned.
They are so super easy to make, and all you need is 2 cups of Parmesan cheese. The shrimp dip recipe is listed below.
Heat skillet over medium heat. Once the skillet is heated add your cheese.
Let is cook until the edges of the cheese are nice and brown.
With a large spatula, carefully release the edges from the pan first, then working around and in the middle to release the cheese from the pan. Flip, carefully and cook for about 2 o 3 minutes on that side, until brown.
Transfer to a plate and allow to cool completely. Use a pizza cutter cut into triangles.
You can serve these Low Carb, Keto Friendly Tortilla Chips with Fresh Avocado Pico De Gallio, Salsa, Queso or this Shrimp Nacho Dip.
This nacho dip is a super easy crock pot recipe. Only takes about 30 to 45 minutes to make, and the whole family will love it, I swear.
- 24 oz Cooked Peeled Extra Small shrimp
- 3/4 block Velveeta cheese
- 1 lb ground beef chuck
- 1/2 c chunky salsa
- 1 c sour cream
Brown and drain beef.
Cut cheese into chunks.
Add all ingredients to a slow cooker on high heat for 30 to 45 minutes until cheese has melted.