Keto Nachos

Keto Nachos

 The Spruce Eats / Leah Maroney

  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: Serves 2-3

Keto nachos will satisfy all of your cheesy, crunchy cravings without sacrificing your diet. We use our easy keto tortilla chip recipe, then top them with shredded chicken, queso, guacamole, and all of your other favorite nacho toppings. It’s low in carbohydrates and high in flavor.

This recipe has so many great possibilities for variations. Try using cooked and crumbled chorizo, seasoned ground beef, or any of your other favorite taco fillings as the main topping. The other topping variations are endless too—try swapping out for your favorite cheeses, salsas, and other fixings. We used some short cuts like pre-made rotisserie chicken and salsa to help you get this recipe on the table in no time.

This recipe makes enough nachos for two hearty portions. If you want to make more, you can easily make two batches of the chips and double the toppings. 


  • 1 batch keto tortilla chips
  • 1 cup rotisserie chicken (shredded)
  • 1 tablespoon taco seasoning
  • 1 cup cheddar cheese (shredded)
  • 1/4 cup canned diced tomatoes and green chiles
  • 4 ounces Velveeta cheese
  • 1/2 cup guacamole
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • 1 jalapeno (thinly sliced)
  • Garnish: Fresh cilantro

Steps to Make It

  1. Gather the ingredients.

    Keto nachos ingredients
     The Spruce Eats / Leah Maroney
  2. Lay the tortilla chips into a pan or plate that is oven-proof and that you want to serve from. Use one larger pan or plate or two medium pans or plates for individual servings. Preheat the oven to 425 F. 

  3. Add the shredded rotisserie chicken to a microwave-safe bowl. Stir the taco seasoning into the chicken and microwave for 2 minutes or until the chicken is heated through. 

    Heat the chicken and taco seasoning
     The Spruce Eats / Leah Maroney
  4. Top the tortilla chips with the chicken mixture and then the cheddar cheese. Place into the preheated oven and bake for 5 to 7 minutes or until the cheese is melted and the edges of the chips are crisped. 

    Top chips with chicken and cheese and bake
     The Spruce Eats / Leah Maroney
  5. While the chips are baking, prepare the queso. Add the diced tomatoes and green chiles and the Velveeta cheese to a medium-sized, microwave-safe bowl. Microwave for 2 to 3 minutes or until the mixture is totally melted. Stir to combine. 

    Make the queso
     The Spruce Eats / Leah Maroney
  6. Drizzle the queso over the top of the baked chips and then top with guacamole, sour cream, salsa, and jalapeno. 

    Keto Nachos
     The Spruce Eats / Leah Maroney


  • If you didn’t make the chips fresh, just make sure to crisp them in the preheated oven quickly before topping them to ensure they stay crunchy. 

Recipe Variations

There are a ton of different topping options! Try swapping out items in the recipe for these:

  • Mexican chorizo
  • Ground beef taco meat
  • Ground turkey taco meat
  • Shredded buffalo chicken
  • Pickled jalapenos
  • Chopped onions and fresh cilantro
  • Salsa verde
  • Taco sauce
  • Sliced olives
  • Pepper Jack or Monterey Jack cheese
  • Mexican cheese blend

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