The Gourmet Nacho Plate

The Gourmet Nacho Plate

Who said a nacho platter must be regular? Regular – such a regular word. To me, it implies mundane, and ignites a feeling of claustrophobia to me and I believe following rules to be equivalent of stuffing your head into a bag. Regular may be the eventual death of me…

The sale of tortilla chips now overtake that of all-American potato chips in the US – a fact that indicates this is now as regular as coffee.

So, in an attempt to quash the ‘regular-ness’ of a nacho platter, this dish is all about upping the game – it’s about the WOW factor.

I say gourmet, because really, is Camembert anything but? There is slow cooked caramelised onions and the addition of the fancy thyme and crunchy honey pecans – which balances against the spicy Peri Peri flavour perfectly.

And I refuse to call this a platter – it is a plate – preferably served on bone china.

Buy AL Chipino: here 

Photo Credits: The Kitchen Trail

The Recipe
Serves 2


  • 1 packet AL Chipino Peri Peri
  • 1 wheel camembert cheese
  • 2-3 sprigs thyme
  • 1/2 cup caramelised onions
  • few honey roasted pecans


  • Arrange the chips on a baking tray.
  • Add the caramelised onions on top with the thyme.
  • In the center, place the camembert cheese. With a knife, gently score a criss-cross pattern on top, without cutting all the way through. Add the pecans on top
  • Bake in a preheated oven at 200C, for 15-20 minutes.
  • Serve immediately.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.