Nachos are the ultimate chopping-board meal. Scatter chips in a basket, then decorate your board with small bowls of diced tomatoes, cucumber guacamole and sour cream, ready for a free-for-all.
Serves: 3–4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tomatoes, diced
- 1 cucumber, diced
- Dollop sour cream
- Guacamole for 3–4 people
- Coriander sprigs, to serve
- Nachos chips
- 1 cup almond meal
- 1 large egg
- 1 tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 1 tsp orange zest
- 1 tsp Celtic sea salt
Method
- To make chips, preheat oven to 180°C.
- Place all chip ingredients in large bowl and mix with wooden spoon to form dough.
- Place dough on clean work surface between two pieces of baking paper. Roll out dough until 2mm thick.
- Remove top piece of baking paper and transfer dough and bottom piece of baking paper to baking tray. Using sharp knife, deeply score dough every 3cm, then do the same in opposite direction so you form squares. Bake for 12 mins.
- Allow to cool before breaking apart.
- To assemble nachos, place chips on chopping board and top with remaining ingredients.
- Any leftover chips will keep in airtight container for up to 3 days.
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