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Vegan Nachos with Tangy Baobab! Fonio Chips

Prep Time
Cook Time

February 19, 2021 by Max Baroni

These vegan nachos are hearty and smoky thanks to the charred carrot, chipotle, lentil spread that blankets our bright and zesty Greens! Fonio Chips. Hot adobo peppers, cumin, honey, and fresh lime juice turn it into a veritable explosion of flavors. Pro tip: chop up some extra toppings and lentil mixture and save them for tacos or taco salads later in the week!


Serves 4-6 people
    • tablespoon olive oil
    • ½  yellow onion, chopped
    • cloves garlic, minced
    • 1 ½  cups shredded carrot
    • cup cooked red lentils, strained
    • ½  cup vegetable broth
    • ¼  cup water
    • Salt + freshly ground black pepper
    • teaspoon smoked paprika
    • teaspoon ground cumin
    • adobo pepper, chopped (+ sauce for more heat)
    • teaspoon honey
    • tablespoon fresh lime juice
    • (5 oz) bag Greens! Fonio chips
    • cups grated vegan cheese
      • Tomato, diced
      • Avocado, diced
      • Shredded carrot
      • Cilantro, chopped
      • Salsa


      • 01 .  

        Preheat the oven to 350°F.

      • 02 .  

        Warm olive oil in a large cast-iron skillet over medium heat. Add the onion and garlic and sauté until soft and slightly browned, about 5 minutes.

      • 03 .  

        Add carrots to the skillet and sauté until slightly charred and tender, about 3 minutes. Add the cooked lentils, vegetable broth, water, salt, paprika, cumin, chopped chipotle pepper, adobo sauce, and honey. Stir to combine.

      • 04 .  

        Cook over medium-low heat for 10 minutes, stirring occasionally, until the carrots are soft and have deepened in color (add more broth as needed). Near the end of cooking, add lime juice and stir.

      • 05 .  

        Scoop half of the mixture into a food processor and pulse to mash some of the lentils and carrots together. Add back into the skillet and mix.

      • 06 .  

        Toast the chips: On a large oven-safe platter or sheet pan, arrange the Greens! chips in a single layer, overlapping them slightly. Toast the chips in the preheated oven for 5 minutes, or just until you begin to smell their aroma.

      • 07 .  

        Remove the chips from the oven and add the cheese, lentil mixture, and pickled jalapeños.

      • 08 .  

        Place back in the oven for an additional 3-5 minutes until cheese is fully melted. Add the remaining toppings and enjoy!