I’m sure you’ve noticed already, but it is officially Summer again! And I like a lot! I hope you’re as much excited as me for long summer nights, beachy hair, barbecues and comfy temperatures. When I got a day off you may find me sipping on a mocktail at an idyllic Amsterdam terrace, while enjoying the sunbeams on my skin. And there is a certain snack that fits perfectly in that picture: nachos!! This is one of my favorite snacks at the moment 🙂 Unfortunately it’s not the best thing to enjoy too often and that’s why I got creative for a healthy nacho alternative.
With much success – if you ask me :-p Because I found a way to make eating nachos even better… This recipe for a healthy nacho alternative contains only wholesome ingredients and doesn’t even take much of your time. Baking your own “nacho” chips is very rewarding. And we all know nachos can’t be good without a tasty dip! The dip can really make or break this savory treat, so I wanted to make this super tasty as well and I think you will like the fresh taste of this one.
Are you ready for this nacho game changer?
INGREDIENTS
– 2 large sweet potatoes
– 1 ripe avocado
– ½ red onion
– cottage cheese
– olive oil or baking spray
– pepper and garlic powder
– optional: lemon and tomato
MACRONUTRIENTS
- Energy: 702 kcal
- Protein: 14,8 g
- Carbs: 85,5 g
- Fat: 37 g
- Fiber: 20,9 g
METHOD
- Preheat the oven to 200 degrees Celsius.
- First we’re going to make potato chips from the sweet potatoes. You don’t have to peel them, just wash them and remove spots if present. Use a sharp knife or (cheese) slicer to make really thin slices. The thinner you make the sweet potato chips, the crispier they get in the oven!
- Grab a baking plate and cover with baking paper. Spread the chips over the whole plate and drizzle some oil over it. I prefer using this one, because it’s so easy! Top with garlic powder to taste, and if you like add some paprika powder and salt as well.
- Place the sweet potato chips in the oven for 15 minutes. Note: every oven works differently, so pay attention to your chips every now and then to check how they are becoming. Turn all chips once when the baking time is halfway. This makes them evenly colored and extra crunchy 🙂
- Now let’s make the guacamole dip! Slice the avocado in half and remove the peel and pit. Cut the avocado pulp in large pieces and put in a bowl. Use a fork to mash it up. Lastly chop the red onion and add this together with pepper to taste to the bowl. For some extra flavor also put in a little lemon juice. Stir everything together.
- Are your chips ready? Let them cool down to become even crunchier and serve them on a plate or in a bowl. Top it with a big blob of cottage cheese and your homemade guacamole, and finish with a finely chopped tomato.
Enjoy!
With love,
Carolina.
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