Easy 5-Min Low Carb Chips & Salad
Craving a healthy crunch? This keto Low Carb Chips & Salad recipe is easy, delicious, and perfect for a guilt-free meal. A flavorful taco salad served with crispy, homemade cheese chips makes for a satisfying and quick weeknight dinner.
Ingredients
- 1 lb ground beef 80/20 recommended
- 1 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper
- 1.5 cups shredded cheddar or Mexican blend cheese for the chips
- 1 head romaine lettuce chopped (about 8 cups)
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 0.5 cup sour cream for topping
- 0.5 cup low-sugar salsa for topping
- 0.25 cup sliced red onion optional
Instructions
- Make the Cheese Chips: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange tablespoon-sized piles of the shredded cheese on the sheet, leaving about 2 inches between each pile. Bake for 5-7 minutes, or until the edges are golden brown and the cheese is bubbly. Let them cool on the baking sheet for a few minutes to crisp up completely.
- Cook the Taco Meat: While the chips are baking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease from the skillet.
- Season the Meat: Add the chili powder, cumin, garlic powder, onion powder, salt, and pepper to the skillet with the beef. Stir well to combine and cook for another 1-2 minutes until the spices are fragrant.
- Prepare the Salad Base: In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and sliced red onion (if using).
- Assemble and Serve: Divide the salad mixture among four bowls. Top each bowl with a generous portion of the seasoned taco meat. Add diced avocado, a dollop of sour cream, and a spoonful of salsa. Serve immediately with the crispy cheese chips on the side for scooping or crumbled over the top for extra crunch.
Notes
Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The cheese chips are best eaten fresh but can be stored in an airtight container at room temperature.
Variations: Swap the ground beef for ground turkey, chicken, or chorizo. Add other low-carb toppings like sliced black olives, jalapeños, or shredded Monterey Jack cheese.
Chef's Tip: For an even faster meal, use pre-packaged taco seasoning (check for added sugars) and pre-washed/chopped lettuce.
