Serves about 4 depending no how much you pile on each chip.
(pretty and grain-free…whaaaat?!)
A friend of mine made a plate of these for her husband this year while he watched the Super Bowl. It was great game-day food, pretty, filling, healthy, easy, and I couldn’t wait to get them up on the VK site for you all.
Today we are drawing near to summertime (and Cinco de Mayo) so this is just in time, if you ask me!
These nachos are not made by piling a bunch of chips onto a pan and then sprinkling taco meat and cheese atop them all willy nilly. This is more…artful, if you will. If you make the nachos this way they are, like I mentioned, prettier and you only need 6 or 8 of them per serving. (This also helps stretch those expensive tortillas.)
Speaking of tortillas, to do this I use the Siete brand tortillas carried here in Lubbock at Natural Grocers (in the little cold kiosk across from the chips and things) and in the freezer at Drug Emporium/Vitamins Plus.
There are a few varieties. I like the almond flour version because they crisp up so nicely in the oven.
*Note – although grain-free, these tortillas can still pack a carb punch and the glycemic index of things like tapioca flour (an ingredient in these tortillas) can be problematic for those with insulin resistance who are focusing on blood-sugar spikes. So, moderation is still key 😉
So, make your chips and then dress each one with toppings of your choice. Don’t worry. It doesn’t take as long as it sounds and there is a certain satisfaction gained in having made such a beautiful meal…like if you were to paint a canvas or sculpt something. I mean it. Pretty food is fun and its own art form.
Here are a few of our other recipes you may find helpful if you’re going to make these nachos:
- 1 package Siete brand tortillas , cut into triangles
- a bit of avocado oil for brushing
- a bit of sea salt for sprinkling
- toppings of your choosing – taco meat, refried black beans, sour cream, guacamole, diced tomatoes, sliced jalapeños, etc.
1. Preheat your oven to 375 degrees
2. Cut each tortillas into 4 triangles. I cut 3 or so at a time.
3. Place each triangle in a single layer on a cookie sheet lined with parchment paper.
4. Give the chips a little brush of oil and sprinkle some salt.
5. Place the tortilla triangles in the oven for about 8 minutes and check them. When they begin to brown they will be pretty crispy. Just tap them and you’ll know they’re done. This can take 15 minutes or so depending on your oven. Just watch them closely.
6. Remove and allow them to cool a bit before topping them with all your goodies! If you’re using refried beans or guacamole, I would begin with these layers so things like taco meat or diced tomatoes kind of stick and don’t roll off the nacho.
7. Serve immediately on individual plates or together on a platter.