Keto Avacado Nacho Fries
Ingredients:
1 to 2 Large Ripe Avocados
1/2 Bag Pork Rinds
3 Teaspoons Cumin
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1 Teaspoon Chili Powder
1/2 Cup Shredded Mexican Blend Cheeses or Pepper Jack
1/4 Can RoTel Fire Roasted Diced Tomatoes and Green Chilies
2 TBSP Sour Cream
1 Jalapeno (Sliced)
1 Fresh Green Onion (Sliced)
Directions:
In a Food Processor grind up the bag of Pork Rinds until they are all tiny little crumbs, like the size of bread crumbs.
Peel and Slice Avocados into 8 pieces each if you can, and set on some parchment paper while we work on coating them.
Season the Avocado Slices with the half of the seasoning, and season the pork rinds with the other half.
Dip the Avocado Slices one at a time into the pork rind dust and press the pork rinds gentle into the soft flesh of the Avocado Slice.
Set the Avocado Slices back on the Parchment Paper when you are done.
If necessary, Repeat this process once more by putting the already coated Avocado Slices back into the Pork Rind crumbs one at a time and re-coat them to make sure they are extra coated on every nook and cranny.
Place Avocado Slices in a Cast Iron Skillet (Or in your Air Fryer Basket if you prefer) with spacing between them so that they can properly crisp all around.
Bake the Avocado Slices in the oven at 400*F for about 25 minutes.
Carefully remove the skillet from the oven when the pork rinds begin to get a dark golden brown color.
Sprinkle half the Shredded Cheese on top of the Avocado Slices, and place the RoTel Fire Roasted Diced Tomatoes and Green Chilies in the middle of the pan on top of the Avocado Slices.
Sprinkle the remaining Cheese on top of the tomatoes and return to the Oven for about 3-5 minutes more to properly melt the cheese and warm up the tomato mixture.
Carefully remove from the oven again, and garnish with Sour Cream and Green Onions, or other favorite Nacho Toppings of your choice.
Servings: 4
Nutritional Information: Calories: 270, Fat: 22g, Carbohydrates: 8g, Fiber: 5g, Protein: 14g
