Healthy Nachos with Salsa Verde

These Healthy Nachos with Salsa Verde are crunchy, spicy, creamy and full of flavour.  What's more, they're healthy too!

Nachos are irresistible.  We're all in agreement here right?

We go to a fabulous Mexican restaurant, looking forward to all of the delights on offer, but it's almost impossible to resist the nachos! Then we eat all of those nachos, and we're too full to enjoy the juicy steak, spicy rice, 3 other sides that would be a shame not to try, and the bite of oversized-burrito from my husband's plate that we know he won't mind us nicking.....

Yes, you can replace 'we' with 'I' in everything I just said.

Oh nachos, you're a wickedly unhealthy curse on us all, that i'll continue to order because I never learn.

As much as I love making chilli-cheese strewn nachos at home (from my husband's legendary leftover chilli), I know they're not exactly a nutritious lunch or snack.

So I decided to come up with this Healthy Nachos with Salsa Verde, a healthy version!

Wholemeal pita bread strips tossed in a little olive oil and a couple of spices, then baked until golden:

I could eat them on their own, straight from the oven.

But topped with cool (yet spicy) salsa verde:

Plus a little creme fraiche, some juicy tomatoes and a sprinkling of cheddar?

Yeah, they're addictive too!

A fresh, simple, nutritious lunch that won't leave you feeling like you need to spend the rest of the day napping.

Hope you enjoy, and have a lovely weekend everyone!

Healthy Nachos with Salsa Verde

By: Nicky Corbishley

Homemade Healthy Nachos. Lot's of flavour and a touch of heat served on crunchy baked 'nachos'.

5 from 1 vote

Rate this Recipe Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 8 mins

Total Time 18 mins

Course Snacks

Cuisine Mexican

Servings 3

Calories 415 kcal

Ingredients

 

Pita Chip 'Nachos':

• 5 Wholemeal Pita breads - gluten free pita bread works fine too if required5 Wholemeal Pita breads - gluten free pita bread works fine too if required
• 2.5 tbsp olive oil2.5 tbsp olive oil
• 1/2 tsp paprika1/2 tsp paprika
• 1/4 tsp cumin1/4 tsp cumin
• 1/4 tsp salt1/4 tsp salt
• Pinch of black pepperPinch of black pepper

Salsa Verde:

• 2 packed cups of fresh coriander2 packed cups of fresh coriander
• 10 fresh basil leaves10 fresh basil leaves
• 5 spring onions/scallions - roughly chopped5 spring onions/scallions - roughly chopped
• 1 green chilli - roughly chopped1 green chilli - roughly chopped
• 1 clove garlic - peeled and roughly sliced1 clove garlic - peeled and roughly sliced
• 2 tsp fish sauce2 tsp fish sauce
• juice of ½ a limejuice of ½ a lime
• pinch of salt and pepperpinch of salt and pepper

Also:

• 3 tbsp creme fraiche - full fat or low fat is fine3 tbsp creme fraiche - full fat or low fat is fine
• 25 g (1/4 packed cup) mature cheddar cheese, grated25 g (1/4 packed cup) mature cheddar cheese, grated
• 12 vine-ripened cherry tomatoes - cut into quarters12 vine-ripened cherry tomatoes - cut into quarters

INSTRUCTIONS

 

• Preheat the oven to 200c/400f.
• Slice the wholemeal pita breads into strips and place on a large baking tray. Drizzle over the oil, then sprinkle on the paprika, cumin, salt and pepper. Use your hands to toss everything together and then spread it all out into one layer. Place in the oven to cook for 5-8 minutes - until the pita chips are golden brown (keep an eye on them after 4 minutes to ensure they don't burn).
• Whilst the pita chip nachos are cooking, make the salsa verde. Place all of the salsa verde ingredients into a food processor or mini chopper and pulse until chopped finely. You'll probably have to scrape down the sides a couple of times to get it to come together. If it looks very dry add a tbsp of cold water (but no more, or the salsa verde will make the nachos soggy).
• When the nachos are cooked, take them out of the oven and leave to cool. Then pile them in a shallow bowl. Dot half of the salsa verde on top, then mix 1 tbsp of the creme fraiche with the remaining salsa verde and dot that on top.
• Spoon on the remaining creme fraiche, then top with grated cheese and cherry tomatoes before serving.

✎ Notes

Nutritional Information is per serving.

Nutrition

Calories: 415kcalCarbohydrates: 57gProtein: 12gFat: 17gSaturated Fat: 4gCholesterol: 14mgSodium: 1045mgPotassium: 379mgFiber: 8gSugar: 4gVitamin A: 1040IUVitamin C: 21.7mgCalcium: 109mgIron: 3.8mg

Keywords Alternaitve to corn chip nachos, Healthy Nachos

Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary!

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Read More