Chip & Dip Nachos with Guacamole


A lighter version of nachos, which is super tasty.


  • 250 g nachos/corn chips1 small avocado, peeled, stoned and diced
  • 1 red onion, very thinly sliced
  • 4 ripe tomatoes, deseeded and diced
  • 1 jalapeño pepper, deseeded and chopped (optional)
  • ½ pkt (15 g) fresh coriander, finely chopped
  • 250 ml store bought tomato salsa
  • 2-3 tbsp (45 ml) plain yoghurt
For the Guacamole:
  • 2 ripe avocados, peeled and stoned
  • 2 cloves garlic, finely chopped
  • 15 g (½ punnet) coriander, plus a little extra for garnish
  • Salt & pepper, to season
  • Fresh coriander, to garnish
  • Lime wedges, to serve


  1. Preheat oven on grill.
  2. In a bowl mix together the diced avo, red onion, tomato, jalapeño, and coriander, season and toss to combine, set aside for the flavours to develop.
  3. Layer the nachos on a baking tray or oven proof skillet and pour over the salsa, place under the grill for 7-10 minutes until the chips are golden and toasted and the tomato salsa is bubbling.
  4. Make the guacamole by combining all the ingredients in a bowl and roughly mash together.
  5. Scatter the avo tomato mixture over the salsa chips, top with dollops of guacamole and drizzle with the plain yoghurt.
  6. Serve with extra guacamole and garnish with fresh coriander and lime wedges.