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Loaded Veggie Nachos

These are nacho average tortilla chips. One of our favourite recipes calls for LOKA Sea Salt Protein Chips with a layer of melted cheddar and a rainbow of fresh ingredients. Serves 4.


  • 2 x 100g LOKA Sea Salt Protein Chips

  • 1 packed cup shredded cheddar cheese

  • 1 packed cup shredded Monterey Jack cheese, or additional cheddar

  • 1 medium red capsicum (finely chopped)

  • 1/3 cup feta cheese (crumbled)

  • Pickled jalapeños (to taste)

  • 200g Guacamole (store bought or freshly blitzed)

  • 1/3 cup green onions (chopped)

  • 2 radishes (chopped)

  • 2 tbsp coriander (chopped)

  • Sour light cream

  • Your favourite salsa


  1. Preheat oven to 200 degrees Celsius. Line a baking sheet with baking paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.

  1. Sprinkle the prepared pan of chips generously and evenly with the shredded cheese, capsicum, crumbled feta and pickled jalapeños (use more if you really love jalapeños, less if you don’t). Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.

  1. While the nachos are baking, make the guacamole (if making from scratch) and prepare the garnishes.

  1. Once the nachos are out of the oven, dollop the guacamole over the nachos like polka dots. Sprinkle the nachos with chopped green onion, radish and coriander. Serve immediately, with salsa and sour cream on the side.


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