Although traditionally a Mexican dish, nachos now seem to be a regular feature on many Irish pub-grub menues. As a starter or as a main – you can have them whatever way you like.

But why wait ’til you’re dining out to enjoy nachos? Make them yourself. They’ll be healthier, full of flavour and you’ll be able to say “I made my own nachos”.

These homemade nachos are unbelievably amazing and the chips are home-baked meaning they’re much lower in calories, fat and salt than the short bought varieties! You genuinely would not know the difference!

This recipe is a classic fakeaway. I like mine with lots of toppings but feel free to serve them up as you wish – they’re your nachos after all.

Hope you enjoy! Amy x

Ingredients
8 lasagne sheets, halved or quartered
Olive oil
Salt and pepper
Smoked paprika
Mixed dried herbs
1 packet of mushrooms, minced
2 onions, diced
1 red pepper, diced
400ml passata
2 tsp fajita spice
1 tin cannellini beans, drained

Method
To make the nacho chips, lay the lasagne sheets in a single layer in a shallow dish (you may need to do this in batches or in multiple dishes).

Pour over boiling water and leave to soften.

Preheat the oven to 180C.

Remove the lasagne from the water, letting the excess water drip off, and layer on 2 baking trays in a single layer. Lightly sprinkle with olive oil and seasoning and bake in the preheated oven for 20 minutes.

While the chips are baking, prepare the filling by frying off the mushrooms, onions and peppers until softened.

Add in the passata, spice and beans, bring to the boil and simmer for 15 minutes until reduced slightly. Season with salt and pepper if desired.

When the chips are cooked, carefully *they’re hot* remove from the trays and assembled in a shallow dish leaving a “well” in the centre. Fill the well with the tomato mixture and bake for a further 10-15 minutes. If desired, sprinkle over some grated cheese and allow to melt.

To serve, sprinkle over some avocado, red onion, coriander, cherry tomatoes and lime wedges.