I don't love the subject of diets. I firmly believe that moderation is the key to everything, including health and fitness, and that food is meant to be enjoyed.
And yet, here I am, very, very excited about my latest culinary invention: a low-carb, primal-approved, gluten-free take on nachos. Maybe it's because I am passionate about seeds?
(More likely, it's because it's a way for me to eat nachos more frequently.)
I push 9 of them into a square in the middle of a parchment-lined baking sheet (the one I used to bake the crackers works just dandy).
I grate up a little cheese (in this case, I used some English Coastal Cheddar from Trader Joe's, since it's what I had on hand).
And sprinkled it on the crackers.
A quick trip under the broiler gets the cheese nice and melty (and only minimally toasts the crackers--baking it would be too much).
Then I go nuts with toppings.
Cheesy, spicy, nacho-y goodness, that's seedy in all the right ways.
- 9 Simple Seed Crackers or other seed-only cracker (I've heard good things about these) $3.50
- 1/4 cup shredded cheddar or jack cheese $3.50 for 8 ounces
- your favorite nacho toppings (chopped tomato, cilantro, chopped red oinons, sliced scallions, sour cream, plain yogurt, black oilives, sliced jalapeños, red chili flakes, etc) optional
Recipe Serves 1
- Preheat the broiler to high.
- Make sure the crackers have had time to cool before assembling the nachos.
- Arrange the crackers in a square (3 rows of 3, as pictured) in the middle of a parchment-lined baking sheet.
- Sprinkle the grated cheese over the crackers, distributing evenly.
- Place the crackers and cheese under the broiler just until the cheese melts, 3-4 minutes (check after 2 minutes).
- Serve immediately, or top the cheesy crackers with the toppings of your choice and then serve.