Is that YOUR cheese?
NO!
It’s NACHOS cheese!
You’ll need:
- Half a sweet potato, chopped into wedges (or long strips for wedges)
- 1 tbsp coconut oil, melted
- 1/2 tomato, diced
- 1/2 capsicum, diced
- Herbs, chopped (parsley, coriander etc)
- 1/8 red onion, diced
- 1 tsp olive oil
- Salt and pepper
- 1 lemon wedge
- 1 tsp olive oil
- 1/4 avocado
- 1 lime wedge
- Chilli flakes (optional)
- Greek Yoghurt (optional)
Method:
- Preheat the oven to 200C fan forced
- Slice the sweet potato and spread evenly on a lined baking tray
- Paint or gently drizzle the coconut oil on both sides of the potato slices
- Bake on the middle rack for about 30-35 mins, flipping the slices at half time
- In a separate bowl, combine the tomato, capsicum, herbs, salt and pepper and juice from lemon wedge until the tomato salsa looks tasty
- In another bowl, smash the avocado with a fork, and combine the avocado, olive oil, salt and pepper, lime wedge and chilli flakes.
- When the chips are ready, lay them out on a plate.
- Top with the tomato salsa, and guac.
TIP 1: Greek Yoghurt makes a great healthy substitute for sour cream!
TIP 2: You can also serve these as wedges, with Greek yoghurt (sour cream), and a sprinkle of Dukkah
#flavourfoodflow