• 2 cups shredded Parmesan cheese
  • 4 tablespoons almond flour, divided
  • 2 tablespoon butter, softened
  • 1 cup chicken stock
  • 4 ounces sharp cheddar cheese, cubed
  • Jalapeo peppers, diced, for serving
  • Sour cream, for serving
  • Guacamole, for serving
  • Black olives, for serving
  • Shredded chicken, for serving

For the crisps: Mix Parmesan cheese with 1 tablespoon almond flour to coat the cheese and act as a binder.

Heat an 8'' nonstick pan over medium-low heat. Sprinkle cheese and flour mixture in an even layer, covering the bottom on the pan. Cook 2-3 minutes or until melted. Flip and cook 1 minute more.

Remove cheese from pan and place on a cutting board. While still warm, cut round in half with a sharp knife or a pizza cutter. Cut each half into 6 wedges for a total of 12 crisps per round. Top crisps with sauce and desired amount of Jalapeo peppers, sour cream, guacamole, black olives and shredded chicken.

For the Sauce: Mix butter and cheddar cheese cubes in a sauce pan over low heat. Stir consistently. Add chicken stock. Melt mixture completely and stir. Increase temperature to medium heat. Add flour and bring to a boil. Let boil for 1 minute while stirring. Remove from heat and serve with Parmesan crisps.

Belly Bad Nachos

(tortilla chips with beans, cheese, tomatoes, mango salsa)

S/C Value = 21/3