Nachos Made Healthy 🌶

Hello everyone! I hope you’re all doing grand.

Today’s blog post is all about the wonderful thing that is food. More specifically, NACHOOOOS.

I think we can all agree that nachos are bloody beautiful. Essentially, they’re literally just crisps with dips and sauce and cheese thrown all over in a hideous fashion, but still gorgeous nonetheless. I will 100% always order nachos if I find myself in a Mexican restaurant, and that’s a fact.

Massively indulgent, although unfortunately, they’re not really the healthiest snack. I’m here to show you how to make a guilt-free, healthy version that is actually good for you, and makes for a perfect nibble if you have friends round (or if you’re just hungry and want to inhale the whole lot alone.) Most probably the latter.

I’m not trying to say that this nacho recipe will live up to Las Iguanas  standards; that would be ludicrous. But, if you’re ever craving the stuff and want to avoid the unnecessary calories and rubbish, keep reading!

These are the ingredients you’ll need (although I forgot 2 – oops!)


 The Chips

Doritos might be delish, but their salt content is sky-high, with a load of other unhealthy nasties thrown in. Instead, I use tortilla wraps! It’s so simple, and much lighter than stuffing your face with a trillion oily crisps. (Side note – I usually use wholemeal wraps but the shop had ran out on this occasion, so you gotta make do.) I actually preferred the white wraps as they seemed to crisp up more, so I’ll leave you to decide!

All you have to do is cut the wraps into little triangular shapes (or whatever shapes you fancy… within reason) and whack them in the oven for 10-15 minutes. Make sure you keep an eye on them throughout!


Before cooking, I sprayed the triangles and the baking tray with a 1 cal olive oil spray, just to make sure they didn’t all stick to the pan.


The Guac

Oh guacamole, you are bloody beautiful. I always find homemade guac is a million times tastier than the shop-bought version which is usually laden with sour cream and has a processed flavour. Luckily, it is so quick and easy to make.

These are the only 4 ingredients you need!

It’s so simple – just put an avocado, a pinch of salt, black pepper and the juice of half a fresh lime into a bowl.


Mash up with a fork, and hey presto. You’ve got your guacamole.

A little secret ingredient I like to add is flaxseed – this is totally optional!


This stuff literally has 0 taste but is sooo high in Omega 3 and therefore so good for you. It just adds a little extra health benefit to the meal/starter/snack, depending on how hungry you are.


The Salsa

Buying a jar of ready-made salsa is an easy option but it’ll be full of preservatives and crap your body just does not want. I mean, my body probably doesn’t want half the stuff I shovel down, but I’ll pretend to be a health freak for this blog post. Making your own is *slightly* less easy but it tastes a million times better and your insides will thank you for it!

To do so, chop up half a red onion (if your eyes can stand the severe agony), a few tomatoes of your choice (salad tomatoes work best) and throw into a bowl with tonnes of fresh coriander and the juice of half a lime.


If you like your salsa super chunky you could probably give it a stir and eat it straight away. I prefer mine smoother, so I blitzed the mixture in my blender for a few seconds, et voilà!

There we go – healthy, fresh dips done!


The Chilli

Something I absolutely love to add to my nachos is a bean chilli mix. It bulks the dish up, and throws in some protein, too.

I forgot to include the veggie stock in the full ingredients photo – all you’ll need is half a cube!

Don’t worry – you won’t be slaving over the stove cooking this chilli (non carne) for hours on end; it’s more of a ‘chuck it all in the pan and see what happens’ jobby, if you know what I mean.

Hurl into a saucepan some chopped tomatoes (yes, hurl) or plum tomatoes (these are richer in flavour) along with half a tin of kidney beans and half a vegetable stock cube. Or, just add the ingredients as you wish based on how much you want to make.

Give it all a stir till it’s heated up and add whatever typical chilli spices you like (I used chilli powder and paprika) along with some black pepper and a generous handful of coriander.

All done! So simple.

Looking at this photo is making me haaangry, honestly – I swear it all tastes delicious and it’s such a satisfying recipe. I’m not saying its a patch on the typical Mexican nachos you can get covered in cheese and cream, but it’s an amazing, healthy, lighter alternative! Give it a go!


Last but not least, I like to add some jalapeños on top, because everyone needs to spice up their lives a bit. Tasty stuff.



If you like the look of this healthy nacho recipe, take a look at my review of The Naughty Avocado – you’ll be drooling when you see the pictures of their lovely concoctions!

This recipe is 100% vegan and suitable roughly for 1-2 people – just see how you go! Please show me if you follow this recipe and make your own nachos.

Speak to you all soon!

Love, Dayna x




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