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Pink Nachos
I know you may be thinking.. Meg why on earth would you make nachos pink? Well way back when in 2019 when I launched Crunch & Co. Nutrition's instagram page I decided to dedicate a whole month (October) to bringing awareness to breast cancer. Therefore I created recipes that were pink without using food colouring. Recipes got pretty wild and wacky but this was one of the more 'tame' ones. These don't taste to beetrooty they're just pretty!
Pink Nachos
Gluten Free | Vegetarian | Vegan | Nut Free | Dairy Free
Ingredients
1.5 cups beetroot purée
60ml olive oil
1/4 teaspoon salt
1.5 teaspoon baking powder
2.75 cups whole meal flour
Method
Mix the flour, salt and baking powder in a large bowl
Slowly mix in olive oil
Mix in beetroot purée till a dough is formed
If you need to add more flour or water do so here so that it is a nice dough consistency
Cover with a damp cloth for 20 minutes
Knead the dough with extra flour for around 3 minutes
Cut into 8 portions
Roll out each portion into a circle
Place one tortilla at a time on a preheated non stick fry pan and wait 30-40 seconds then flip and wait 30-40 seconds then remove from pan and repeat
Once all tortilla are cooked, cut them into rough triangle shapes, place them on a baking sheet and drizzle with EVOO and salt and place into 180 degree Celsius oven for 6-7 minutes
Once crispy pull out and allow to cool
Make nachos however you normally do with your very own beetroot chips