Who says nachos are for dinner only? Or that they have to be savory and filled with meat and beans? Not this girl! I love a good tortilla chip – all salt and crunch. But when you want to have nachos, but don’t want to put together all the goods that go on top of it? And you’re wanting a sweet treat, not a savory one? Well it’s time to make some vegan and gluten-free Sweet Nachos.

I’m a lover all things crunchy – chips especially. Just that snap and crack make me feel so good. Yet chips aren’t allowed in my small-space because of that specific reason. I will eat the bag without any thought – just munch on through it. So how does one combat that tempting bag? Well, keeping baby carrots on hand is one thing. The other? Keeping corn tortillas in the fridge for that time when you suddenly need some crunch. Just a couple tortillas cut into eighths, sprayed with non-stick spray and a little seasoning. Bake a few minutes and let cool. Snack-worthy goods. And how to make that even better? Making sweet and snackable nachos! Nachos aren’t just savory people! You can make them anyway you want – including with sweet potatoes slices instead of chips as Sweet Potato Nachos (which were soooo good!) – and I wanted some sweet ones. I decided to make it look like a savory nacho by sweetening up vegan sour cream and slicing up some defrosted cherries. Oh yes, it was so good!

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Start by slicing and spraying your cut tortillas with non-stick spray and sprinkling with cinnamon. Bake the tortillas at 350 degrees about 10ish minutes – once they start to get crispy on the sides then take them out and spread over a cooling rack and let sit a couple hours. These will stay good if you store them in a ziplock baggie. When tortillas go in the oven take out about a 1/4 cup frozen cherries and place in a small dish and set out to defrost. Once your nacho-ready, place chips on a plate, measure out sour cream and simple syrup and mix with cherries juice. Pour over chips then slice cherries into small bits and sprinkle over dish. Enjoy!

Sweet Nachos,

4 Mission Corn Tortillas, cut into 1/8s
2 Tbsp Tofutti Sour Cream
1 Tsp NuNaturals Simple Syrup
1/4 C Defrosted Cherries, sliced

1. Set oven to 350 degrees. Slice tortillas into eight pieces and spread out over a non-stick sprayed baking sheet.
2. Spray chips with non-stick spray then sprinkle with cinnamon. Bake about 10 minutes – until edges are crisp. Take out frozen cherries to defrost.
3. Spread over a cooling rack for a couple hours.
4. Mix sour cream and simple syrup with defrosted cherry juice. Slice cherries into small pieces.
5. Spread chips on a plate then pour sweet cream over chips then sprinkle cherry bit.
6. Enjoy!