Recipes..LOW CARB NACHOS WITH SPICY CHICKEN & CHEDDAR (GLUTEN-FREE) yummy

INGREDIENTS
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6 slices Cheddar cheese
1 1/2 cups Chicken breast (cooked, diced or shredded)
1/2 large Avocado (diced)
1/2 cup Roma tomato (diced)
3 tbsp Sweet onion (minced)
1 tsp Paprika
1/2 tsp Garlic salt

1/2 tsp Cumin
1/4 tsp Cayenne pepper (or more to taste)
1/4 cup Mozzarella cheese (shredded)
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INSTRUCTIONS
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To make the cheese chips, preheat the oven to 400 degrees F (204 degrees C). Cut the cheese slices into quarters and place on baking sheets lined in parchment paper, about 2 in (5 cm) apart. Bake 5-8 minutes, until crispy and slightly browned. Pat lightly with a paper towel to soak up excess oil. Set aside to cool.

Meanwhile, finely dice the chicken, avocado, tomatoes, and onions. Mix the spices together (garlic salt, paprika, cumin, and cayenne pepper), then stir into the chicken mixture.
After the chips have cooled for at least 15 minutes and are crispy, top them with spoonfuls of the chicken mixture. Sprinkle a couple shreds of mozzarella cheese on top of each chip.
If desired, place in the oven for a couple of minutes, just enough to melt the mozzarella cheese on top. Check on them often, and don't heat them too long, or the chips will melt

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