One of my favourite foods is nachos. I’ve loved them since I was a kid. However, I’m a little picky: they must be made with real cheese (not that liquid orange plastic ‘cheese’), melted in the oven on crispy tortilla chips, along with bits of onion and peppers. Maybe add some perfectly cooked ground beef or chicken and serve with lots of sour cream and guacamole.
MMMMMMM….is your mouth watering?
Of course, regular tortilla chips are definitely not low carb since they are made with corn (36 grams of net carbs per cup!). When I started reducing my carb intake I tried all sorts of substitutes but nothing quite equaled the crunch factor that you get from regular tortilla chips.
One day I really wanted a big plate of nachos and was just about ready to give in to that craving and eat some corn triangles. As I was searching through my cupboard, I spotted the flax and sesame crackers that I make on a regular basis. I wondered how they would hold up to all of those topping and being baked in the oven. Well, they worked! And they tasted good too!
Now, these are my go-to nacho alternatives. Making the crackers takes a bit of time but they’re not difficult at all. I usually make up a few batches and store the extra in the freezer.
When you’re ready to make nachos, just place the crackers on a baking sheet, add your favourite toppings and bake in a 400 degree oven for 5-10 minutes. Watch them carefully so they don’t burn. Serve with sour cream, salsa and guacamole.
Grain-Free Flaxseed and Sesame Crackers
Ingredients
- 1 cup Flaxseeds ground; (brown or golden)
- 2 tbsp Sesame seeds black (optional- use all white sesame seeds if desired)
- 2 tbsp Sesame seeds
- 1/2 tsp Sea salt fine
- 1/2 tsp Black pepper
- 1/2 cup Water
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl add ground flaxseed, sesame seeds and other seasoning if using.
- Stir to combine, then pour in the water.
- Use a spatula to combine all the ingredients, and allow to sit for a few minutes to absorb the liquid.
- Take a 1/4 of the dough and place between two pieces of parchment paper. Use a rolling pin to roll about 2 mm thick. The thinner they are the crispier they will bake.
- Carefully remove the top piece of parchment and bake for 5 minutes. Remove from oven and use a pizza cutter or knife to cut into desired shapes.
- Place back into oven for 5 minutes, and then remove, separate the crackers and spread out on the cookie sheet.
- Return to oven for another 5 minutes or so until they are as crisp as you would like them, without burning them!
- Cool down on a cooling rack and enjoy at room temperature with your favourite dips or cheese.
- Store in an airtight container in the fridge.