Healthy Nachos with Salsa Verde

Homemade Healthy Nachos. Lot's of flavour and a touch of heat served on crunchy baked 'nachos'.
Course Snacks
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 3
Author Nicky Corbishley

Ingredients

Pita Chip 'Nachos':

  • 5 Wholemeal Pita breads gluten free pita bread works fine too if required
  • 2.5 tbsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • Pinch of black pepper

Salsa Verde:

  • 2 packed cups of fresh coriander
  • 10 fresh basil leaves
  • 5 spring onions/scallions roughly chopped
  • 1 green chilli roughly chopped
  • 1 clove garlic peeled and roughly sliced
  • 2 tsp fish sauce
  • juice of ½ a lime
  • pinch of salt and pepper

Also:

  • 3 tbsp creme fraiche full fat or low fat is fine
  • 25 g (1/4 packed cup) mature cheddar cheese, grated
  • 12 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.

Nutritional Information

Calories: 415kcal | Carbohydrates: 57g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 1045mg | Potassium: 379mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1040IU | Vitamin C: 21.7mg | Calcium: 109mg | Iron: 3.8mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!