what kind of potatos would be low-carb?

actually, i was thinking earlier.... i wonder what chips made out of just potato SKINS would be like.... definitely not the kind of chips for eating with salsa, but... if anyone decides to get brave and try it, let me know!

They are called SunLite. Here is a link http://www.sunfreshofflorida.com/

I have thought about the potato skins too. Also apple peels, not for chips but I have always loved apple peels and I heard all the vitamins and fiber etc. are all in the peel so I was wondering about that.

Potato skins with cheesy mashed cauliflower sounds yummy too!

i'll leave you to enjoy your mashed cauliflower (YUCK) and i'll pay the exorbitant prices to enjoy 'instant mashers' LOL. (they're only 4 net g., and are pretty darn good!)

wonder what all you could do with apple peels? sounds like i should go look up some recipe ideas...

I love to eat them raw. I remember as a kid my mother would always peel the apples and I would just sit and eat all the peels. Never wanted the apples. You could also dip them in some kind of creamy cinnamon dip. Possibly make apple peel chips from them too or throw them in a LC granola or nut/berry combo but I think I will just eat them raw.

I found that pork rinds make an excellent substitute for tortilla chips in this nachos recipe. The entire dish has about 10 grams of carbs (and I ate the whole thing myself).

4 oz. cooked taco meat (prepared with homemade non-sugar taco seasoning)
1 oz. spicy pork rinds
3 oz. cheddar cheese, shredded or sliced very thin
1/4 California avocado, sprinkle with sea salt and cut cross-hatch
2 T. sour cream
2 T. salsa (I used habaneras chili salsa ~ 2 gram of carbs per serving)
Sliced black olives (optional)

Put the pork rinds on a microwavable plate and top with taco meat and cheese.
Microwave until cheese is bubbly and melted.
Top "nachos" with remaining ingredients and enjoy!

scarpetta, i kept hearing about the joys of pork rinds, so i went and bought four bags of them... some plain, some not. i crushed a bag of them up and used them one night for fried pork chops.

i just could NOT get past the smell! i was gagging while i crushed them, i was gagging while i coated the pork, i was gagging while they were cooking.

if it hadn't been for the smell, maybe i could have enjoyed eating the pork chops better... but i wasn't the only one, my husband (who incidentally LIKES pork rinds) wasn't overly thrilled with the chops either. it was the very first time i've ever made pork chops that we ended up throwing the leftovers away.

in fact, i think i threw half of what was on my plate away too.

Sorry pork rinds aren't palatable for you, because these nachos really hit the spot when you want Mexican AND something with crunch.

yeah, me too... i was really hoping i'd like them when i bought them. there are soooo many recipes otherwise sound so yummy!

about Mexican low carb meals.

1 oz. pork rinds? Doesn't sound like much. How many ounces are in a bag?

I think this sounds good.

How do you make the taco meat? Sorry, I'm a novice here!

1 oz of pork rinds has 80 calories and 0 carbs, so increasing to 2 oz isn't a big deal. 1 oz = roughly 9 pork rinds and it fits on a small dinner plate in a single layer.

I don't have the recipe for homemade taco seasoning with me but I'll post it tomorrow.

Very kind of you! This sounds like exactly what I was looking for.

Ugh! I gained lots of weight on the regular nachos, but obviously I liked them!

i've always made my own taco meat too... i don't really measure anything though! a couple pounds of hamburger, some chopped onion, roughly a teaspoon of minced garlic (i use the kind in the jar), a bit of salt to taste, a couple of dashes of cumin powder, and a whole BUNCH of chili seasoning. if i want it good and spicy, i'll add a little cayenne pepper to it.

2 T. Chili Power
2 T. Paprika
1.5 T. Cumin
1 T. Onion Powder
1 T. Garlic Power
.25 tsp. Cayenne Pepper

Blend all ingredients well. Two tablespoons season 1 lb. ground meat. A 4 oz. serving of seaoned taco meat contains a little under 2 grams of carbs. Store spice mix in an airtight container and you'll have it on hand for several batches.

Yum! This is a must!

Well, this might make you hurl too, ;-) but although I use low carb tortillas for soft tacos, burritos etc, I use pork skins when I want something crunchy to dip into something. Particularly guacamole. The avocado is one of the few things I can get low carb that cost me less than for most mainlanders. Just go pick 'em off a tree! Not bad with salsa either!