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Healthy Halloween nachos

Healthy Halloween Nachos That Are Spookily Delicious

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These Healthy Halloween nachos are a fun, nutritious twist on a classic snack, featuring creamy guacamole and zesty sweetcorn salsa.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Guacamole
  • 1 Lime Adds acidity and freshness; substitute with lemon juice for a similar tartness.
  • 2 small Avocados Provides creaminess; ripe bananas can be a sweet substitute.
  • 1/2 bunch Coriander Enhances flavor; parsley can be used for a milder taste.
For the Salsa
  • 1 cup Sweetcorn Adds sweetness; frozen corn can be used instead.
  • 1 cup Cherry Tomatoes Provides juiciness; diced regular tomatoes are a fine alternative.
  • 1 medium Red Pepper Contributes crunch; yellow or orange bell pepper can be replaced.
  • 2 stalks Spring Onions Offers a mild onion flavor; replace with chives if desired.
  • 1/4 cup Sundried Tomatoes Delivers concentrated flavor; fresh tomatoes can work as well.
  • 1 can Black Beans Packed with protein; canned kidney beans are a suitable alternative.
  • 1 teaspoon Cumin Adds warmth; optional but enhances flavor.
  • 1 teaspoon Smoked Paprika Brings smokiness; regular paprika will lack the smokiness.
For the Nachos
  • 4 large Wholewheat Tortillas Forms the base; use corn tortillas for a gluten-free version.
  • 2 tablespoons Oil Helps crisp up the nacho shapes; any neutral oil works.
For Dipping
  • 2 medium Purple Carrots Serve as crunchy dippers; regular carrots can substitute.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Cookie cutters
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Start by cutting the small avocados in half, removing the pits, and scooping the flesh into a mixing bowl. Add the juice of one lime and half the coriander, then mash everything together with a fork until creamy yet chunky. Season with salt to taste, then set aside your delicious guacamole to let the flavors meld.
  2. In a large bowl, combine the sweetcorn, chopped cherry tomatoes, diced red pepper, sliced spring onions, and chopped sundried tomatoes. Next, add the remaining coriander, a touch of cumin, and smoked paprika, stirring gently to mix. Season with salt and lime juice to taste, then cover and place in the refrigerator to chill for 30 minutes.
  3. Preheat your oven to 200°C (180°C fan) and prepare a baking sheet with parchment paper. Brush the wholewheat tortillas lightly with oil to help them crisp up. Using bat-shaped cookie cutters, cut out fun shapes from the tortillas, minimizing waste. Arrange the cut tortillas in a single layer on the prepared baking sheet.
  4. Once your oven is ready, place the baking sheet in and bake the bat-shaped tortillas for 4-5 minutes until golden-brown and crisp. Remove the nachos from the oven and let them cool slightly.
  5. To serve, arrange the crispy bat tortillas on a platter, add generous dollops of guacamole and sweetcorn salsa on the side for dipping. Include some purple carrot sticks for a festive and healthy touch!

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 8gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 7gSugar: 3gVitamin A: 2000IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Prepare the guacamole and salsa a day in advance for a more robust flavor. Store them in airtight containers to maintain freshness until ready to serve.

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