The first recipe I’m sharing in my “Game Day Foods Roundup” is absolutely perfect for a Superbowl party!
- I prepped my cashew based sauces the day before to make these come together very quickly. I'll link those recipes here and here. The only difference I made to the cheezy sauce was using water instead of non-dairy milk and about half the nutritional yeast.
- Start by opening your chickpeas/garbanzo beans and rinsing them. Add them to a bowl and coat with about 2-3 large tablespoons of sauce. I used the Spicy Mango Chili sauce from Bandar Foods - feel free to use Franks or anything you'd like.
- Toss everything around and let that sit.
- Line a baking sheet with parchment paper and preheat your oven to 425 degrees F. You can follow my original recipe here for roasting chickpeas.
- Add your soaked chickpeas onto the parchment lined baking sheet, bake for 5-10 minutes and then check them. Make sure you watch these and flip them - or they will burn. Bake till your desired crispness is achieved. I did about 15 minutes, then removed them from the oven and added more sauce. If you want to avoid burning them, dry roast them and toss in your preferred sauce afterwards.
- Line a large baking sheet with parchment, lay out a flat and even layer of tortilla chips.
- Begin assembling your nachos, I added the cheeze sauce and chickpeas - then baked them for about 4-5 minutes at 425 degrees F, just to warm the chips and sauce.
- Next, add on your toppings of choice. I used cashew sour cream, cubed avocado and coconut bacon (pervious recipe). Since I was in a rush I completely forgot about the green onions, cilantro and jalapeños I bought specifically for this - oh well.
- Serve hot, enjoy!