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Easy as nachos

A classic family favourite made better with homemade pita bread chips.

Delicious nachos with a high vegetable count
TIME TO MAKE30 - 45 mins
TIME TO MAKE30 - 45 mins


  1. Preheat the oven to 140°C.
  2. Cut the pita bread into 8 wedges then pull the sides of each wedge apart to create 2 chips per wedge.
  3. Place pita chips in a large bowl and mix through the oil.
  4. Spread out evenly in one layer on roasting trays.  Cook in batches if you have limited oven space.
  5. Bake chips for approximately 10 minutes or until crisp and lightly browned.
  6. Remove from oven and allow to cool.
  7. Heat chilli beans and corn, either mixed together or separately.
  8. Sprinkle the cheese over the chips in the roasting tray and return to the oven for 2 minutes to melt.
  9. Layer the chips with all the other toppings and place in the centre of the table.


  • Mix the chopped tomatoes with diced red onion and a little lemon juice or vinegar to make a tomato salsa.
  • Make easy guacamole with mashed avocado and lemon juice.
  • Spice it up with more chilli - raw, pickled, smoked or made into a chilli sauce.
  • Add chopped capsicum to the chilli beans
  • This is a great meal for children to select their own foods. Serve everything in separate bowls and let them build their own version.
  • For serving on individual plates, you can load up each plate with chips, beans and grated cheese. Grill for 2 minutes to melt the cheese. Be careful - the plates will get hot!
  • 5 x 18cm 
    pita bread
  • 2 tbsp
  • 1 x 400g can 
    chilli beans
  • 1½  cups
    corn kernels, (fresh, frozen or canned)
  • 1 cup
    grated cheese
  • 1½  cups
    grated carrot
  • 1½  cups
    chopped tomatoes
  • 2 cups
    shredded lettuce
  • ½  cup
    reduced fat sour cream
Per serve
  • Energy
  • Total Fat
  • Saturated Fat
  • Total Carbohydrate
  • Sugars
  • Dietary Fibre
  • Protein
  • Sodium