AL Chipino Loaded Greek Nachos

AL Chipino Loaded Greek Nachos


Think outside the box – is what we’re often told to do as both kids and adults. But perhaps this is another form of laissez-faire! It is also the simplest way to get rid of a pondering question, leave the kids in a frazzled confused state, and buy some time.

How many times have I been told that? Countless times. To no avail. Except when it comes to food. Somehow, that is the only time I actually put my mind and sense to work with a bubbling passion to create something new.

So here is a loaded nachos platter – Greek style! The AL Chipino Sea Salt + Black Pepper chips are the best ones to pair in this dish with the refreshing Greek components of chickpeas, pomegranates, parsley, tomatoes and spring onions. I use a Greek yogurt base for some juiciness and the salty feta does wonders to bring the whole platter together.

Buy AL Chipino: here

Photo Credits: The Kitchen Trail

The Recipe
Serves 4


  • 1 packet AL Chipino Sea Salt + Black Pepper tortilla chips
  • 1 cup boiled chickpeas
  • 1/2 cup tomatoes, diced
  • 1/2 cup spring onions, diced
  • 1/2 cup cucumber, diced
  • 1/2 cup grated carrots
  • 1/2 cup pomegranate arils
  • 1/2 tsp salt
  • 1/4 cup olives
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup shredded lettuce
  • 1/2 cup Greek yoghurt


  • Stir the tomatoes, spring onions, cucumbers, carrots and pomegranate together with salt and some of the parsley and set aside.
  • Spread the Greek yogurt at the bottom of your serving platter.
  • Assemble the tortilla chips in a layer and spread the tomato mixture along with some feta, olives and lettuce on top.
  • Add another layer of tortilla chips on top and repeat the process three times.
  • Serve immediately.

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