Halloween Nachos with Spicy Tomato Salsa

Serves

8 Persons

Prep Time

15 Minutes

Cook Time

6 Minutes

Ingredients

For the nachos:

1 Packet (about 10 small) FODMAP friendly and gluten-free tortillas

2 Tsp oil

For the guacamole:

1 Avocado*

150g Lactose-free cream cheese

Juice of 2 limes

Sea salt and freshly ground black pepper

To serve:

180g Bay’s Kitchen Spicy Tomato Salsa

Small handful fresh coriander

Finely sliced green spring onion tops

Method

Heat the oven to 200C, 180C fan and line two large baking trays with parchment. Place the nachos onto a chopping board and cut out as many shapes as you can. No need to waste, cut leftovers into any shapes you like.
Spread the nacho shapes across the two trays and brush each with a little oil. Place both trays in the oven and bake for 5-6 minutes, swapping the trays oven half way through to ensure even cooking.
Meanwhile, make the guacamole by halving the avocado and removing the stone. Spoon the avocado into a bowl and squeeze over the lime juice, then mash well - a few chunky bits are good. Stir through the cream cheese and season well, then spoon into a small serving bowl and place onto a serving platter.
Twist open a jar of Bay’s Kitchen Spicy Tomato Salsa, stir and pour 180g into another small bowl. Add to the platter.
When the nachos are done - you want them crisp and golden all over - add them to the platter aswell. Finish everything with a generous sprinkling of coriander and serve.

*People often steer clear of avocado on the low FODMAP diet but you don’t need to - ⅛ or 30g of avocado is low FODMAP per serving. Subbing in lactose-free cream cheese is a brilliant way to bulk out a guacamole (and it tastes great too).

Recipe created by cook and author Emma Hatcher (www.shecanteatwhat.com).

Copyright of Bay’s Kitchen. Please do not reprint without permission.

Low FODMAP Condiments

BBQ Sauce with Smoked Paprika

£3.95

(4.7)

Classic Basil Vegan Pesto

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Let customers speak for us

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Olivia Ellery

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Another crowd pleaser

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