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Ragi, almond and chia seed nachos

The big leap to a healthier life pushed me to replace junk from my everyday snacking regime. After trying a few permutations to make nachos, I found this chance combination delicious and nutritious! Antioxidants, fibre and protein-packed chips. If you're making them for children, I recommend swapping the ragi out for more almond flour because they are tastier that way and they deserve the extra healthy fats and protein. Fabulous with hummus, Lebanese dips, guacamole, salsa and even as loaded nachos!
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Makes a large bowl 

 

Ingredients

  • 1 tablespoon of chia seeds

  • 1 cup of almond flour/whole almonds ground 

  • 1/2 a cup of ragi flour 

  • Salt to taste

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Instructions

  • Preheat the oven to 175'C 

  • In a large bowl, soak the chia seeds in 2 tablespoons of water

  • After 10 minutes, add the almond flour/ground almond and mix well

  • Once mixed, add the ragi flour and combine well

  • Divide this mix into two and take one half and place it between 2 sheets of parchment paper

  • Roll over the paper until the dough is thin and remove the paper on the top

  • Cut the dough into whatever shape you like

  • Place the parchment paper on a tray and bake for 5-7 minutes until crispy 

  • While in the oven, roll the other half of the dough

  • Allow the chips to cool for at least 30 minutes

  • They can be store for up to a week in an airtight container 

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