Vibrant Vegetable Nachos
This vegetable nacho dish features thinly sliced bell peppers, cherry tomatoes, and crunchy corn chips layered together and topped with fresh herbs. The dish is assembled without cheese or meat, emphasizing crisp textures and bright, fresh flavors, resulting in a colorful and satisfying snack or light appetizer.
Equipment
- Knife
- Cutting board
- Baking sheet
- Mixing bowls
- Spatula
Ingredients
- 2 cups bell peppers thinly sliced
- 1 cup cherry tomatoes halved
- 1 cup corn chips plain or lightly salted
- 0.25 cup fresh herbs chopped, such as cilantro or parsley
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon ground cumin
- to taste salt and pepper
Instructions
- Begin by thinly slicing the bell peppers into strips using a sharp knife and a cutting board. Place the slices in a mixing bowl.
- Halve the cherry tomatoes and add them to the bowl with the peppers.
- Drizzle lime juice over the vegetables, then sprinkle in the cumin, salt, and pepper. Toss gently with a spatula until all the ingredients are evenly coated.
- Spread the corn chips evenly on a baking sheet lined with parchment paper or a silicone mat.
- Distribute the seasoned vegetables over the chips, spreading them out to showcase vibrant colors and textures.
- Place the baking sheet in a preheated oven at 375°F (190°C) and bake for about 10-15 minutes, until the vegetables are slightly tender and the chips are crisp.
- Remove from the oven and sprinkle the chopped fresh herbs over the hot nachos for a burst of aroma and flavor.
- Serve immediately, allowing the nachos to retain their crispness and fresh, vibrant appearance. Enjoy as a light snack or appetizer.
Notes
For extra flavor, add a drizzle of zesty dressing or hot sauce before serving. Feel free to customize with additional veggies like sliced radishes or avocado slices.