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Homemade healthy nachos with chipotle mango salsa

Alice - RicetteVegolose
Porzioni 4

Ingredienti
  

For the nachos

  • 100 g whole corn flour
  • 50 g potato starch
  • 1/2 cup warm water approximately
  • 1 tablespoon extra virgin olive oil
  • salt

For the chipotle mango salsa

  • 1 ripe mango peeled and chopped
  • 1 to mato chopped
  • 1 teaspoon chipotle powder
  • 1 glove garlic
  • 1/2 lime
  • 1/4 cup freshly chopped cilantro
  • a pinch of salt and pepper

Istruzioni
 

  • Preheat the oven to 390°F.
  • Peel the mango and cut it into cubes, cut the tomato in cubes too.
  • Put in a bowl the mango, tomato, chipotle powder, crushed garlic and the juice of the lime. Add the coriander leaves finely chopped, salt and pepper to taste, mix well and put the mango sauce in the fridge.
  • Mix the flours with oil, a pinch of salt and knead adding water as needed to form a non sticky, firm dough.
  • Divide the dough into 4 balls and line a couple of baking trays with baking paper.
  • Roll out the dough thinly with a rolling pin on a clean sheet of baking paper, forming a circle from each ball.
  • Put every dough circle upside down on the baking tray, being careful not to break the dough, and leave the upper baking sheet.
  • Cut the circles obtained in 8 equal wedges to get your nachos.
  • Brush the nachos lightly with olive oil and bake for 5 minutes.
  • Remove the nachos from the oven, turn them gently upside down using a spatula and bake them 3-4 minutes more. Check them constantly as the nachos get golden fast and the risk of burning them is near!
  • Once they're done let cool the nachos for a couple of minutes then serve accompanied by the chipotle mango sauce.

Note

The nachos can be stored at room temperature in an airtight container up to 3 to 4 weeks.
The mango sauce leftovers will keep in the refrigerator for 3-4 days.