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Pink Nachos

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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! 
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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 

 

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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