These baked nachos with salsa verde are crunchy, spicy, creamy and packed with flavor.
Nachos are hard to resist — whether shared at a restaurant or made at home. They often arrive piled high and overflowing with toppings, and before you know it the nacho plate is gone and you’re too full to enjoy the rest of the meal.
I love classic chilli-cheese nachos, especially when made with leftover chilli, but they’re not always the healthiest option. So I developed a lighter version: baked wholemeal pita “nachos” topped with a bright, herby salsa verde, a dollop of crème fraîche, juicy cherry tomatoes and a sprinkling of cheddar.
To make the pita chips, tear wholemeal pita into strips, toss with a little olive oil and spices, then bake until golden and crisp. They’re delicious straight from the oven, but elevated by the cool, slightly spicy salsa verde.
The salsa verde blends fresh coriander (cilantro) and basil with spring onions, green chilli, garlic, fish sauce and lime juice for an intense herb-forward flavor. Mix some of the salsa with crème fraîche for a creamier topping, and reserve some of the salsa to spoon over the finished nachos.
This version makes a fresh, simple and more nutritious snack or light lunch that won’t leave you ready for an afternoon nap. The combination of crisp pita, bright green salsa, cool crème fraîche, fresh tomatoes and a little grated cheddar is addictive.
More Mexican Inspired Recipes:
If you enjoy Mexican cooking, try some of these other inspired recipes:
- Chris’s famous Chilli Con Carne Recipe
- Quick and Easy Chicken Fajitas — always a hit with kids
- Mexican Chicken Skewers — great on the BBQ
- Fish Tacos — a favourite from a trip to Morro Bay, CA
- Vegetarian Loaded Tortilla Pan
- Mexican Shakshuka
- If you have more time, try the Slow Cooked Pork and Beef Chilli.
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Hope you enjoy these baked nachos — have a lovely weekend!
Baked Nachos with Salsa Verde
10
8
18
Ingredients
Pita Chip ‘Nachos’:
- 5 Wholemeal pita breads (gluten-free pita works too)
- 2 ½ tbsp olive oil
- ½ tsp paprika
- ¼ tsp cumin
- ¼ tsp salt
- Pinch black pepper
Salsa Verde:
- 100 g (2 packed cups) fresh coriander (cilantro)
- 10 fresh basil leaves
- 5 spring onions (scallions), roughly chopped
- 1 green chilli, roughly chopped
- 1 clove garlic, peeled and roughly sliced
- 2 tsp fish sauce
- juice of ½ a lime
- pinch salt and pepper
Also:
- 3 tbsp crème fraîche (full fat or low fat)
- 25 g mature cheddar, grated
- 12 vine-ripened cherry tomatoes, quartered
Instructions
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Preheat the oven to 200°C/400°F (fan).
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Slice the wholemeal pita breads into strips and arrange them on a large baking tray. Drizzle with olive oil and sprinkle over the paprika, cumin, salt and black pepper. Toss with your hands to coat evenly and spread into a single layer. Bake for 5–8 minutes until the pita chips are golden and crisp. Check after 4 minutes to prevent burning.
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While the pita chips bake, make the salsa verde. Add all salsa ingredients to a food processor or mini chopper and pulse until finely chopped, scraping down the sides as needed. If the mixture seems very dry, add 1 tablespoon of cold water — no more, to avoid soggy nachos.
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When the chips are done, remove them from the oven and let cool slightly. Pile them into a shallow bowl and spoon half of the salsa verde over the top. Mix 1 tablespoon of the crème fraîche with the remaining salsa and dot this mixture across the nachos.
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Finish with the remaining crème fraîche, sprinkle over grated cheddar and scatter the quartered cherry tomatoes on top. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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