A beautiful alternative to regular takeout nachos which often contain dairy and gluten. It is so much fun and a lot more rewarding cooking them from scratch, too!
Preheat oven to 180C.
Mix all ingredients for the chips in a bowl.
Roll the mixture into a ball and place between two pieces of baking paper. Roll with a rolling pin until spread thinly. Cut the rolled mixture into triangle shapes and place in the oven for 20 minutes or until slightly golden. Remove to cool.
On a medium-high heat add the olive oil into a fry pan and brown the onion and garlic.
Add the beef, paprika, cumin and salt and pepper and cook until meat is cooked through. Add the diced tomato and tomato paste, bring to a boil and then turn down to a medium-low heat and simmer until all the liquid has been absorbed.
Add all salsa ingredients into a small bowl and set aside.
Add all guacamole ingredients into a separate bowl, mash the avocado with a fork and mix well. Set aside.
Add the olive oil into a pan on a medium heat and then the flour. Stir well until it forms a paste-like consistency.
In a separate pan, heat the almond milk until almost boiled. Then pour the milk into the flour and oil mix while whisking continuously until smooth and thick. Remove from the heat.
Lay the chips as a base, add all the toppings and garnish with coriander.
Ingredients
Directions
Preheat oven to 180C.
Mix all ingredients for the chips in a bowl.
Roll the mixture into a ball and place between two pieces of baking paper. Roll with a rolling pin until spread thinly. Cut the rolled mixture into triangle shapes and place in the oven for 20 minutes or until slightly golden. Remove to cool.
On a medium-high heat add the olive oil into a fry pan and brown the onion and garlic.
Add the beef, paprika, cumin and salt and pepper and cook until meat is cooked through. Add the diced tomato and tomato paste, bring to a boil and then turn down to a medium-low heat and simmer until all the liquid has been absorbed.
Add all salsa ingredients into a small bowl and set aside.
Add all guacamole ingredients into a separate bowl, mash the avocado with a fork and mix well. Set aside.
Add the olive oil into a pan on a medium heat and then the flour. Stir well until it forms a paste-like consistency.
In a separate pan, heat the almond milk until almost boiled. Then pour the milk into the flour and oil mix while whisking continuously until smooth and thick. Remove from the heat.
Lay the chips as a base, add all the toppings and garnish with coriander.
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