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KetoRitos Nachos

I never thought I would taste Doritos or nachos, again. That complex umami flavor of the chips and the crunch of the dish are hard to replicate. While spending some time on a mountain in Colorado, my wife, Sam, and I been known to demolish our fair share of them both.

Even though we’re home in Indiana eating keto, we can’t curb the craving for Doritos. I’ve been experimenting with different flavor and crunch combination and have succeeded in cracking the code. My KetoRitos Nachos recipe will satisfy both the keto stoner and the lover of junk food. Tasters don’t believe me when I say it is all natural, gluten free, sugar free, and low carb. The seasoning is even vegetarian. 

Chef Alexa shows off her KetoRito's Nachos.

Having some friends over to watch the game or smoke a bowl? Serve some Ketoritos Nachos with my Ketoritos seasoning blend. Having a good snack without a lot of additives? That’s KetoLuxe.

Have picky eaters? Make it table-side nachos. 

Get the full kit that includes KetoLuxe Microwave Pork Rinds, KetoLuxe KetoRitos Seasoning Blend, and KetoLuxe Cool Ranch KetoRitos Seasoning Blend here

5 minutes

1 hour

5 ounces KetoLuxe Microwave Pork Rinds
4 ounces butter, melted
3 tablespoons KetoLuxe KetoRitos Seasoning Blend
2 cups cheddar, shredded
1/3 cup sour cream
1/3 cup guacamole
1/3 cup Colorado green chile sauce


  1. Preheat oven to 250°F
  2. Toss pork rinds in butter and KetoLuxe KetoRitos Seasoning Blend.
  3. Spread in a single layer on sheet pan and bake for 50 minutes.
  4. Remove from oven.
  5. Increase temperature of oven to 420°F
  6. On an oven-safe serving platter, place pork rinds and cover with shredded cheddar. 
  7. Bake for 10 minutes. 
  8. Remove from oven and top with sour cream and guacamole. 
  9. Serve immediately with Colorado green chile sauce on the side.

5 servings

Want to spice it up? Add jalapenos or drizzle with my KetoLuxe Hot Sauce.

I suggest adding your own touches like onions, olives, tomatoes, or ground beef to personalize this dish.

You can make the pork rinds a day or two before and store in an airtight container.

Net carbs: 3 grams
Total carbs: 4 grams
Fiber: 1 gram
Fat: 28 grams
Protein: 29 grams
Calories: 387
Glycemic load: 1


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