Recipe: Greek-Style Potato Nachos
This delicious dish layers Good Crisp potato chips with tzatziki, fresh vegetables, and hummus, topped with olives and pistachios. A fresh take on nachos that's sure to please! Thanks to Plant Baes for this awesome recipe.
Ingredients:
- Good Crisp Original Crinkle Cut Potato Chips
- 1 lemon - juice and zest, divided
- 1 tsp (2 g) dried oregano
- 1 tbsp (15 ml) olive oil
- ½ cup (120 g) dairy-free yogurt
- 1 garlic cloves - minced
- 1 cucumbers - cut in half
- 3 tbsp (1.5 g) fresh dill - finely chopped
- 5.5 oz (150 g) cherry tomatoes - finely chopped
- 1 cucumbers
- ¾ cup (150 g) black lentils - cooked
- ⅓ cup (80 ml) hummus - I used regular and beetroot hummus
- 9 kalamata olives - pitted and chopped
- ¼ cup (45 g) pickled onions - see notes
- 2 tbsp (15 g) pistachios - roughly chopped
- Sea salt flakes to taste
-
freshly cracked black pepper to taste
Instructions:
1. Prepare the Tzatziki: Shred half of the cucumber, place it into a clean cloth, and squeeze out the excess water (see notes). Transfer the cucumber into a bowl, along with the dill, minced garlic, the remaining lemon juice, a pinch of salt and pepper, and the yogurt. Mix to combine.
2. Finely chop the second half of the cucumber.
3. On a large plate, layer the Good Crisp Crinkle Cut chips, followed by the tzatziki, chopped tomatoes, lentils, and chopped cucumber. Using a spoon, place some dollops of hummus across the dish. Top with pickled onions, olives, and chopped pistachios, and enjoy immediately!
