Loaded Vinegar Salt Nachos with Lime Crema

Difficulty: Easy | Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 6 | Dietary: Vegetarian

Footy season means one thing: sharing plates that disappear fast. These loaded nachos lean into the salt-and-vinegar chip obsession with Chooki's Vinegar Chicken Salt doing the heavy lifting on seasoning. The lime crema cuts through the rich cheese, and the whole thing comes together while the pre-game banter is still warming up.

Step 1: Load the Tray

Heat the oven to 200 degrees C. Spread the tortilla chips in a single layer on two baking trays. Scatter the shredded cheese evenly over the chips, then sprinkle the Chooki's Vinegar Chicken Salt across the top. Tuck the sliced jalapenos between the chips.

Step 2: Bake Until Melty

Slide the trays into the oven for 10 to 12 minutes, until the cheese is bubbling and starting to crisp at the edges. Do not walk away, they go from perfect to burnt faster than a quick break.

Step 3: Top and Serve

While the nachos bake, mix the sour cream with lime juice in a small bowl. When the cheese is done, transfer the loaded chips to a large platter. Scatter over the diced avocado, spring onions, and fresh coriander. Dollop the lime crema across the top and get stuck in.

Tip: Spread the chips across two trays so every chip gets cheese. Crowded nachos mean sad bare patches, and nobody wants that.