One of my favorite things to do is take an old favorite and create it in a new healthy(ier) way! These "nachos" were a staple in my college years and I loved serving them at parties (because they're SO easy!), so I was so excited when I recreated them and they tasted even better than before!
I almost feel silly sharing this recipe because it's so simple, but if you're looking for a quick treat for your kiddos or the next party you host, this is it. It's guaranteed to be a fan favorite and can be topped with a million different combinations to be the perfect dessert!
These chips take a sweet flavor, but you can use the cooking method to make heavy duty guacamole dipping chips that won't crumble like most gluten/grain free chips. Seriously, this is a win all around!
Grain Free Cinnamon Nachos
In a large cast iron skillet, heat coconut oil over medium-high heat. Stack the tortillas and cut sections of 8 (like you would a pie!). When the oil is hot, place tortilla slices in a single layer and allow them to crisp for about 30 seconds. Use tongs to let oil drip off then place in a large gallon size bag. Repeat this step until all tortilla slices are cooked. Add coconut sugar and cinnamon to bag, seal, and gently shake until all chips are covered in the coconut sugar.
In a small bowl, add chocolate chips and ghee and melt in the microwave using increments of 15 seconds until fully melted.
To serve, top chips with strawberries and drizzle with melted chocolate. Serve warm.