Looking for a healthy crispy snack that is easy to make at home and can be stored for a long time? Look no further than these baked thepla nachos. I first made these crispy triangles with leftover theplas, a quintessential Gujarati travel food recipe. And we loved it so much that now I make a big batch of theplas, only to make some baked nachos to snack on!
Where to use your crispy, baked thepla sticks?
These thepla nachos are a delicious way to use up leftover theplas and create a fun and healthy snack for the whole family.
Not only are these tasty, but they’re also much better than store-bought crisps loaded with preservatives. Plus, they’re incredibly versatile – you can enjoy them plain, serve them with different dips (here I have served them with beetroot hummus) or add your favourite toppings for a loaded nacho treat. They also keep well for up to a week, so you can whip up a batch and enjoy them throughout the week for
- mid-meal snacking,
- tea-time snacks,
- add to tiffins,
- impress the unannounced guests dropping in with homemade starters!
How to make thepla nachos?
The recipe is simple: make regular theplas, cut them into triangles and bake them until crisp. Theplas are great for this recipe as they usually have spices and vegetables added to them already making these nachos a complete snack in itself. However, you can use any leftover flatbread for making these nachos, following the same recipe.
Some people fry the cut theplas to make crisps but frying not only adds so much oil to them, but it also reduces the shelf life of the nachos as they start to leave oil. Baking is healthier. If you don’t have an oven, you can also pan-roast them on low flame until crisp.
Baked Thepla Nachos
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
Instructions
- Preheat oven to 180C.
- Cut the leftover theplas into triangles (8 from each thepla).
- Line a baking tray with butter paper.
- Arrange the thepla triangles on the baking tray such that they don’t overlap.
- Bake in the middle rack for about 20-25 mins till the triangles are crisp. Check every few minutes after the first 20 minutes to ensure the thepla nachos don’t get burned.
- Remove from oven. Let cool and transfer to a container once completely cooled.
- Serve as is or with a chutney or top with some nice corn & beans salad to make a fusion loaded nachos meal!
Notes
- Any leftover flatbread can be used for making these nachos, following the same recipe. The bake time will differ for each.
- Baking is healthier and recommended but if you don’t have an oven, you can either pan-roast or fry the leftover theplas to make crisps.
At our farmers market events, I serve all our new dips for tasting with these sticks and they just fly away!
Hope you try them out too and savour those delicious theplas in different ways!
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