The inspiration for this recipe comes from a recent visit to one of my favourite restaurants in Soho, in New York – “Spring Street Natural”. http://www.springstreetnatural.com/ I try and visit there for lunch each time I am there for a weekend getaway. During a recent visit this past December, my daughter and I had their Nachos with kale, which we loved so much. This is our best take on them. A perfect kale and spice infused treat that would be great to serve at this year’s Superbowl Party. Enjoy!

What you need:

  1. Organic Corn Chips (We used a mix of Tostitos Organic Blue and Tostitos Organic White) – 4 handfuls
  2. Shredded cheddar cheese (regular or to make this dairy free – Daiya brand) – 1/2 cup
  3. Shredded kale – 1 cup
  4. Pickled Serrano peppers, sliced in thin wedges – 1/2 pepper
  5. Pico de gallo – 1/2 cup
  6. Sriracha dressing – 1 tbsp Sriracha sauce, 2 tbsp vegannaise, 1 tsp lemon or lime juice, 1/4 tsp soy sauce or coconut aminos)


What you do:

Preheat oven to 350

  1. Cover baking dish or pan with parchment paper
  2. Spread corn chips evenly over parchment
  3. Add pico de gallo
  4. Add shredded cheese
  5. Add kale (Wash kale and remove leaves from stems. Rip or cut into fine pieces) over top of cheese
  6. Sprinkle peppers around
  7. Mix together Sriracha dressing ingredients and drizzle sriracha dressing over top of nacho mixture
  8. Bake in oven for 15 minutes