Low Carb Spicy Chicken Nachos

Ingredients

• Cheddar cheese

  6 slice (1 oz) or 168g

• Canned chicken

  No broth

  1 ½ cup or 308g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Onions

  Raw

  3 tbsp chopped or 30g

• Paprika

  Spices

  1 tsp or 2g

• Garlic Salt

  Kroger

  ½ tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

Directions

1. To make the cheese "chips", preheat the oven to 400 degrees F. Cut the cheddar cheese slices into quarters and place on baking sheets lined in parchment paper, about 2 inches apart. Bake 5-8 minutes, until crispy and slightly browned. Pat lightly with a paper towel to soak up excess oil. Set aside to cool.
2. Meanwhile, dice the avocado, tomatoes, and onions. Mix the spices together (garlic salt, paprika, cumin, and cayenne pepper), then stir into the mixture. Add the chicken and combine well.
3. After the chips have cooled for at least 15 minutes and are crispy, top them with spoonfuls of the chicken mixture. Sprinkle a couple shreds of mozzarella cheese on top of each chip. Enjoy!

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