230g freshly grated mozzarella
¾ cup almond flour
1 tsp crushed garlic powder
1 tsp salt
1 tsp chilli spice


Place the mozzarella in a glass mixing bowl and heat in the microwave on high for 2 minutes or until melted. Add the rest of the ingredients and mix with a spoon. Then using your hands knead the dough to make sure all the ingredients are well combined. Divide the dough into two and roll out each piece between two sheets of baking paper into oblong shapes. Roll out as thin as possible. Try and work as quick as possible as this dough can only be reheated once slightly. Trim the edges to straighten them. Cut the dough into 5cm strips and then each strip into 5cm blocks. Use the first block as a guide to cutting the next one so they are evenly sized. Then cut the blocks diagonally across to get your triangle. Place the dough triangles on a silpat silicone mat on a baking tray and bake on 190° for eight minutes. Remove them from the oven and turn the nachos. Bake for a further five minutes or until the nachos are a darkish golden colour. Let them cool completely and store them in airtight glass container at room temperature.

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