Easy & Healthy Homemade Loaded Nachos


This blog post is sponsored by Angelic Bakehouse.

Do you have a favorite “bar food” order? I have an easy favorite. NACHOS! Loaded nachos to be exact. There isn’t much better. Hot, crispy, slightly salty nachos. Toppings piled to the brim just waiting to be eaten. I love when the nachos are brought to the table and everyone starts to dig in. It’s always interesting to watch people’s strategy with nachos. Some people go straight for the middle - the motherload of toppings. They go for the nachos that have so many toppings on them that you can barely see the actual nacho. Other starts from the outside and work their way in. Me? I’m a straight to the motherload of toppings kind of girl. I quickly scope out the best bites and act fast!

As much as I love loaded nachos every once in a while, it’s not something we have made much at home. Until now! Have you ever made your own nachos? I know, I know, it sounds a little aggressive. I mean, why make your own when you can buy nachos at the store? There is a whole isle dedicated to them. But hear me out! Homemade nachos are easy, affordable, and GOOD. Really good. Oh, and they can actually be healthy for you! Say whaaaa??


Yep, homemade nachos can be healthy AND delicious! The key is using a good quality wrap as your base. The beauty of making it at home is that you can choose a really tasty, nutrient-dense wrap with nutrients that “typical” nachos just don’t have. For this recipe I used Angelic Bakehouse Sprouted Garden Wraps and WOW – they turned out amazing! First of all, I love that Angelic Bakehouse uses sprouted grains as their primary ingredient. These grains are wholesome, filled with nutrients, and give a super yummy nutty taste that I absolutely love. Sprouted grains have increased levels of B vitamins, folate, fiber, and essential amino acids. They may also be easier to digest which is another perk to using them. 

For this recipe I wanted to make something super colorful and fun. I don’t know about you, but this time of year makes me want to PARTAY! I want to make fun foods, sit outside, and soak up the warmth and sunshine. This recipe is perfect for that. Just look at those colors! I used the Turmeric Sweet Potato and Vibrant Beet wraps from Angelic Bakehouse. To be honest, I’m not sure I can make tortilla chips with anything else now. They are just so beautiful and vibrant!! Here are few other reasons I really like these wraps: 

  • Angelic Bakehouse sources high quality grains that are certified chemical- and pesticide-free. 

  • The red wheat berries they use come from Southwest Montana and are 16% higher in protein than commodity wheat.

Knowing where food comes from and how its sourced is something I feel super passionate about and I love spreading the word on brands who really embody that ☺

So, go treat your eyes and taste buds and make these super easy AND super nutritious loaded nachos. Make sure to pick out the best loaded nacho and grab it before anyone else does…you deserve it ;) And click here now for a special $2 off coupon! http://bit.ly/2QAAvoI


Easy Homemade Loaded Nachos


  • 14 Angelic Bakehouse Garden Wrap (I used a mix of Turmeric Sweet Potato and Vibrant Beet) 

  •  2 tablespoons olive oil, more for greasing baking sheet

  • 1 tablespoon lime juice

  • Salt

Topping suggestions:

  • Black beans

  •  Corn

  • Cheese (or cashew cheese sauce) 

  • Diced tomato 

  • Shredded lettuce 

  • Vegan sour cream 

  • Guacamole

  • Cilantro


  1. Preheat oven to 375F. Brush two large baking sheets with olive oil or use cooking spray.

  2. In a small bowl, mix together the olive oil and lime juice. Brush mixture on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you get have about 7 or 8 tortillas in a stack. Cut tortillas in half. Cut each half into small triangles. Set aside. Brush oil on remaining tortillas and cut into triangles.

  3. Arrange the tortilla pieces on your baking sheet in a single layer. Sprinkle salt over the tortilla pieces.

  4. Bake for 8 to 12 minutes, or until the chips are golden. Let the chips cool before serving, top with your favorite toppings, and enjoy!

  5. Store chips in an airtight container. They should stay crispy for 1 to 2 weeks.



This post is sponsored by the Angelic Bakehouse. Like always I’m keeping it real and all opinions are my own. Thanks for supporting brands that support Whole Living Lauren!