Low FODMAP Nachos Recipe 

This cheesy [Low FODMAP Nachos] recipe is made with crispy corn tortilla chips, a blend of melted cheddar and mozzarella, and savory toppings like black olives and scallion tops. This recipe creates a warm, gooey appetizer that is crunchy, salty, and totally gut-friendly. It is perfect for a relaxing movie night snack or a quick game day treat for two people.

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Low FODMAP Nachos Ingredients

For the Nachos:

• 3 cups plain corn tortilla chips (gluten-free, check label for no onion/garlic)
• 1 cup cheddar cheese, grated
• 1/2 cup mozzarella cheese, grated
• 1/3 cup canned diced tomatoes, well drained
• 2 tablespoons black olives, sliced
• 2 tablespoons green tops of scallions, sliced
• 1 small fresh jalapeño, thinly sliced (optional)
• 1/4 teaspoon smoked paprika
• Salt, to taste

For Serving (Optional):

• Lactose-free sour cream
• Fresh lime wedges

How To Make Low FODMAP Nachos

1. Preheat the oven: Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper for easy cleanup.
2. Arrange the chips: Spread the corn tortilla chips in a single, even layer on the prepared baking tray.
3. Add the first cheese layer: Sprinkle about half of the cheddar and half of the mozzarella evenly over the chips.
4. Add the toppings: Scatter the drained diced tomatoes, sliced olives, jalapeño slices, and green scallion tops over the cheese.
5. Finish layering: Top the nachos with the remaining cheese and sprinkle the smoked paprika over the entire tray.
6. Bake the nachos: Place the tray in the oven and bake for 8–10 minutes. The nachos are done when the cheese is fully melted and bubbling.
7. Season and serve: Remove from the oven and season lightly with salt. Serve warm with a side of lactose-free sour cream or fresh lime wedges.

Recipe Tips

• Drain the Tomatoes Well: Since this recipe uses canned tomatoes, it is crucial to drain them thoroughly before adding them to the nachos. Excess liquid will make the tortilla chips soggy very quickly.
• Green Tops Only: Remember to use only the green tops of the scallions (green onions). The white bulbs contain high amounts of fructans, which can trigger digestive issues, while the green parts remain low FODMAP.
• Check the Chips: While corn chips are naturally gluten-free, some brands add “natural flavors” that may contain onion or garlic powder. Always read the ingredient list to ensure they are seasoned only with oil and salt.
• Grate Your Own Cheese: Pre-shredded cheese often contains potato starch or cellulose to prevent clumping, which can affect how well it melts. Grating a block of cheddar yourself results in a smoother, better melt.

What To Serve Low FODMAP Nachos

These nachos are a fantastic standalone snack, but you can turn them into a fuller meal. Serve them with a side of plain, grilled chicken breast strips seasoned with cumin and oregano. For a fresh contrast to the hot cheese, add a simple side salad of cucumber and lettuce with a lemon-olive oil dressing. A refreshing glass of iced tea or lemonade makes a perfect beverage pairing.

How To Store Low FODMAP Nachos Leftovers

• Refrigerate: Nachos are best enjoyed immediately while the chips are crisp. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or toaster oven to help re-crisp the chips; avoid the microwave as it creates soggy nachos.
• Freeze: Do not freeze this dish. The texture of the chips, cheese, and vegetables will be ruined upon thawing.

Low FODMAP Nachos Nutrition Facts

• Calories: 510 kcal
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 65mg
• Sodium: 680mg
• Total Carbohydrate: 36g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 20g

Frequently Asked Questions

• Can I add meat to this recipe? Yes. You can add cooked ground beef or shredded chicken. Just ensure the meat is seasoned with low FODMAP spices like cumin, paprika, and oregano, rather than pre-mixed taco packets which usually contain onion and garlic.
• Is mozzarella cheese low FODMAP? Yes. Mozzarella is a low-lactose cheese. The recommended serving size is generally safe for those with lactose intolerance, especially when used in moderation alongside cheddar.
• Can I use fresh tomatoes instead of canned? Absolutely. You can use common fresh tomatoes (like Roma or vine-ripened). Just dice them and remove the watery seeds to prevent the nachos from getting wet.

Try More Recipes:

• Low FODMAP Spinach Dip Recipe
• Low FODMAP Tzatziki Dip Recipe
• Low FODMAP Hummus Recipe