Nachos just got a delicious keto upgrade with these easy to make bacon chips, topped with smoked chicken, cheddar cheese, and all your favorite nacho toppings!
The Best Loaded Keto Nachos Made with Bacon Chips
Yes. You read that right. I said bacon chips….
Meaning, this recipe doesn’t actually contain regular tortilla chips or even my homemade keto tortilla chips (which are also a great low carb and keto friendly option), but instead utilized layers of crispy bacon, piled high with chicken, cheese, and all your favorite nacho toppings.
And it was flippin amazing.
Want to know how to make these THAT much better?
Of course you do….
I opted to smoke these nachos entirely on the grill as well to eliminate the excess smell of bacon grease from my house and to also infuse these nachos with some delicious pecan flavor.
Most of all, I love how keto friendly these are and whether you’re eating a keto or low carb diet, most people I know have a serious love affair with bacon. So you definitely can’t go wrong with this recipe.
Find out how I made these keto friendly nachos using bacon chips below and read on for the helpful tips and tricks to making these a killer game day treat, party appetizer, or meal for one!
- Baking Sheet or Cast Iron Skillet
- Knife & Cutting Board
Bacon chip nachos are honestly so easy, but do take a few tricks to getting the right consistency so your bacon is cooked enough to hold the nacho toppings.
How to make your keto bacon chips-
There are two methods you can utilize for getting nice, crispy, evenly cooked bacon in a way that also renders the fat really well. My go to method these days is to use the griddle attachment for my grill.
The griddle is heavy and dense, so it helps evenly cook the bacon and helps with rendering the fat. I have preferred this method recently because it cooks the bacon fast, evenly, and also reduces the linger smell of bacon grease from the house.
My second method for cooking crispy bacon when I am not grilling, is to actually bake the bacon. I line a baking sheet with foil to help reduce clean up and cook the bacon at 400 F for about 20-25 minutes.
The trick to the perfect baked bacon, is to render the fat halfway through baking and to flip it once. I find this gets the bacon crispy enough to hold the toppings, but not overcooked or burnt tasting.
To make your bacon into chips, just break them into thirds and set the bacon over a parchment paper covered baking sheet or cast iron skillet (I prefer this for the grill).
How To Smoke Your Nachos –
Loaded up your nachos really depends on your preference. I had left over chicken from my easy weeknight roasted chicken recipe so of course that got added on top along with lots of fresh grated cheddar cheese.
I smoked mine on the Lynx with some pecan wood on indirect heat until the cheese was melted and the chicken was heated through (it was already cooked… please don’t put raw chicken on this).
Remove from the grill and proceed to pile it high with all the toppings. Toppings don’t get enough credit… because I literally eat nachos just as a source to deliver my favorite guacamole recipe and pico de gallo into my mouth.
- 24 oz. Bacon, Cooked (baked or grilled works best... see notes in post above)
- 2 cups Shredded Chicken
- 1.5 cups Shredded Cheddar Cheese
- Optional Toppings
- Pico De Gallo
- Sour Cream
- Cook the bacon per the notes above (bake bacon or bacon on the griddle works best with rendering the fat and creating a crispier chip that holds the toppings).
- Break the bacon in half or into thirds to create your "chips", line a baking sheet or cast iron skillet with parchment paper and place the bacon chips all across the bottom so they slightly overlap. Add the shredded chicken and the cheese.
- To Smoke- Place on indirect heat at 300 F until heated through and the cheese is melted about 10-15 minutes. Bake at same temp and time if smoking is not available.
- Remove from the grill (or oven) and top with your favorite nacho toppings like pico de gallo, guacamole, sour cream, and cilantro if desired.
Baking your bacon or cooking on a griddle is the best method for creating crispier bacon chips. See more in depth notes listed in the post above,