With a little ingenuity, any “junk food” can be healthy. Even nachos. The key here is quality. You want to fry your chips in oil that can withstand high temperatures – a stable and saturated fat like coconut oil or lard. And you want to keep things simple, homemade, and unprocessed.
The result? A delicious plate of chips covered in real food ingredients that meet the needs of your body and your taste buds.
To make a full meal of your nachos (and get a little more use of your cooking fat) serve nachos before a round of White Fish Tacos made with halibut that’s been baked with rich, fragrant spices like cumin and coriander.
- 12 sprouted corn tortillas
- 3 c coconut oil, or lard depending on the size of your pan - you want at least 1 inch of oil
- 8 oz cheddar cheese
- 1/2 bunch green onion
- 2 avocados
- 1 c cooked black beans
- salsa, from previous recipe or store bought fresh
- 3/4 c thick yogurt, as sour cream
- Using a cleaver or pizza cutter, cut tortillas into eighths.
- Preheat oven to 375F.
- Place a mesh strainer above a large bowl.
- Heat fat in a large skillet until shimmering. Add the tortillas in a single layer. Fry until lightly golden and crispy, and then transfer to mesh strainer. (Think fast food French fry draining!) Continue frying in batches taking care to avoid spatter from the hot oil.
- Grate the cheese. Dice the green onions and chop the avocado.
- Line baking sheet with parchment paper. Arrange fried chips into a thin layer. Top with cheese and beans.
- Place nachos in oven for 3-5 minutes or until cheese has just melted.
- Remove nachos and garnish with green onions, avocado, salsa, and strained yogurt.
- Serve immediately.