UCookbook
Not your average nachos
Pile it up, sprinkle it on, and have your friends over. Our cooks demo three ways to get the nacho experience without the sodium and saturated fats.
Apple (nut) butter nachos
Ingredients
- 2 apples of your choice (Recommended: granny smith, pink lady, honeycrisp)
- ¼ Cup smooth or chunky nut butter of choice, heated
- ¼ Cup dark chocolate, melted
- ¼ Cup blueberries
- ¼ Cup strawberries, sliced
- ½ Tbsp. coconut oil
Directions
Cut apples into at 20–25 slices and arrange on a plate or platter. Place desired nut butter into a microwave safe bowl and heat until melted. Break up chocolate into pieces, add coconut oil, and heat in small saucepan or in microwave until melted. Drizzle half of the nut butter and melted chocolate over the apple slices, add strawberries and blueberries, and top with remaining nut butter and chocolate. Harden in refrigerator or eat as is. Enjoy!
— Submitted by Jordan J., Lasell College
Yam and veggie nachos
Ingredients
- 1 sweet potato or yam
- 1/3 cup low-fat shredded cheese
- 1 red/orange/yellow/green sweet pepper
- 1 tbsp. extra virgin olive oil
- 1-2 seasonings of your choice (garlic powder, steak spice, pepper, chili pepper, etc.)
- 1/3 cup tomatoes
- 1/3 cup olives
- 1 tbsp. diced chives
- 1/3 cup of ground beef (for the meat lovers)
Directions
- Preheat the oven to 400°F.
- Dice tomatoes, peppers, chives, olives and put into separate piles.
- Slice the potatoes into thin chunks, simulating the look of thick nachos.
- Pour the seasoning base (oil & seasoning) in a separate mixing bowl. Stir.
- Remove the seasoned potatoes from the bowl and place on a greased non-stick baking sheet, spreading them apart by about 1".
- Bake in oven for 10 minutes per side. Be sure to flip the potatoes over and put them in the oven again until brown.
- While you are waiting, take the ground beef and put in a frying pan on medium heat for about 5 minutes crumbling with a fork occasionally.
- Remove potatoes from the oven and top each potato with your choice of vegetables and toppings; tomatoes, peppers, olives and chives. You can lightly sprinkle grated cheese over the top.
- Put the beef in the middle of a platter and surround with your new potato nachos. You can dip your nachos in the beef for added protein or add salsa on the side.
— Submitted by Karl J., University of Lethbridge
Baked vegetable chips
Ingredients
- 1 parsnip1 sweet potato
- 1 beetroot
- Salt and pepper to taste
- Olive oil
- Other possible toppings: cinnamon, grated cheese, citrus juices, garlic, herbs
Directions
Wash vegetables and cut off any hard areas, like the edges or hard skins. Slice the parsnip, sweet potato, and beetroot cross-sectionally so you have thin (¼ inch) circular slices. Be very careful when cutting the vegetables. It helps to use a very sharp paring knife or a mandolin.
Place slices on a baking tray covered in non-stick baking foil. Brush lightly with olive oil and sprinkle with desired toppings. Bake in a 350°F oven for approximately 30 minutes, turning them over halfway through. They are done when they’re lightly browned.
— Submitted by Franklynn B., University College London and Yale
