I’m going to let you in on a little secret: we have nachos almost every week. Not deep fried chips, heaps of cheese and sour cream nachos, but the healthy version of nachos with all the fixin’s. It typically consists of baked sweet potato fries and turnip fries for me, where I chop up the veggies and bake them in the oven with a bit of salt, and then some type of homemade whole wheat chips for the boy, where I make flat bread and then turn it into crispy chips. And then things get real and I go to town with the toppings, making homemade refried beans, probably stir-frying some peppers and mushrooms with smoked paprika, homemade salsa, this creamy vegan cheese sauce, and of course heaps of guacamole and hot peppers. And sometimes I’ll replace refried beans with roasted chickpeas, or other times make sauerkraut or caraway sautéed cabbage. They’re anything but traditional.
And so in the same sense, the chips needed to have a little makeover as well. Something a little saltier, a little more chip-like and less cracker like. But not at the expense of becoming unhealthy and deep fried like we may as well have bought the bag. To be honest, the recipe for these chips actually started out as flatbread. I really wanted to make a gluten free flatbread option that would be high in protein and good for curries, soups, stews etc. But when it hit the pan, it was anything but soft and flatbread like. It was stiff and almost like a dried out wrap, or non-crunchy chips.
They always say that there are no failures in the kitchen, just experiments. And sometimes just something turned into something else. I sprinkled the “flatbreads” with salt, cut them into triangles and popped them in the oven. The result was crunchy nacho chips that had the perfect salty crunchiness and the flavour of flax throughout (which I love!), but that were high in protein and no unhealthiness in sight. And it’s a good thing because when you’re having nachos every week, you can’t really justify it any other way!
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