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Dirty Nachos Recipe




  • 4 large soft white tortilla wraps, sliced into triangles
  • 2tbsp sunflower oil
  • pinch of garlic powder
  • 100g medium-strength vegan cheese, grated
  • 1 green chilli, thinly sliced into rounds
  • 6 sundried tomatoes in oil, drained and roughly chopped
  • 2 small pickled gherkins, sliced into rounds
  • handful of chives, finely chopped
  • 2tbsp chilled vegan mayonnaise
  • pinch of sea salt and black pepper
  • extra virgin olive oil, for drizzling
  • pinch of smoked paprika


Preheat the oven to 180¡C/gas mark 4. Arrange the tortilla triangles in a large, deep baking tray and drizzle over the sunflower oil. Rub the oil over the triangles evenly. Sprinkle with garlic powder, then bake for 5 minutes until just crisp.

Carefully remove the baking tray from the oven and sprinkle over the grated cheese, chilli, sundried tomatoes and gherkins. Return the tray to the oven and cook for a further 3-4 minutes until the cheese begins to melt.

Meanwhile, mix together the chives and mayonnaise in a small bowl, reserving a few chives for serving. Season to taste with sea salt and black pepper, then finish with a drizzle of olive oil.

Remove the tortilla chips from the oven and transfer to a large serving plate along with the chive mayonnaise. Dust over a pinch of smoked paprika, scatter over the reserved chives and serve.

Recipe courtesy of Vegan Fakeaway by Katy Beskow (Quadrille, Hardback & eBook) Photography © Luke Albert


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