You can make these vegan chilli cheese nachos in the air fryer in just 5 minutes. They’re great for a quick snack, or serve them as a starter. To cut down on the prep time you can use a 400g tin of shop bought chilli, but if you’d like to make your own I’ll include a link to my vegan beef chilli recipe below
Yield; Four servings Cook time; 5 minutes
You’ll need;
- 135g cheesy tortilla chips, I used tortilla chips by Mister Freed
- Roughly 400g vegan chilli
- 100g dairy free cheese, I used Violife Epic Mature which is available from most supermarkets
- Toppings of your choice, I used guacamole by Holy Moly Dips and salsa by Old El Paso
Method;
- Start by heating the chilli up until it’s piping hot. You can do this on the hob, but I prefer to use a microwave personally
- Line the air fryer basket with baking paper, then add the tortilla chips, then the chilli, and finally the cheese
- Air fry for 5 minutes at 180°C, or until the cheese is melted
- Carefully remove the nachos from the air fryer, I do this by holding the baking paper and lifting them out of the air fryer basket. Then you can slide them onto a serving plate, and top them with guacamole, salsa and fresh herbs. I topped this with parsley rather than coriander, as I’m one of those people who has the gene that makes coriander taste like soap. Worst gene ever
If you’d like to make these using a grill;
- Line a baking tray with baking paper, add the tortilla chips, then the chilli and finally the cheese. Pop the baking tray under a warm (but not too hot) grill for a few minutes, until the cheese is melted. Then top with guacamole and salsa and serve
If you want to make your own chilli;
Here’s how I like to make vegan beef chilli. It’s a hearty, tasty chilli that works really well for nachos, or serve it with rice, jacket potatoes or chips. You can also use it to make enchiladas, or serve inside tacos. Click here for the recipe; Vegan Beef Chilli. This will make 8-10 servings of chilli, and the leftovers freeze very well
Bethany's Vegan Kitchen 