Tomorrow is Cinco De Mayo. And to celebrate, I’m eating these detox-friendly nachos. The Spring Dump is almost underway and I’m chomping at the bit to get started. But I love good nachos on a Friday night. So why let anything stop me?

The key here really…is finding a good fried corn tortilla alternative. Something to hold the gorgeousness of awesome guacamole and pico de gallo (fresh salsa). And whatever yummy thing you think you need to add. And this is what I’ve done. It wasn’t so hard.

Brown Rice Crisps. We eat them on the various Dumps. They are EASIER to make than corn chips, and WAY healthier. Baked (not fried). Corn-free. Bad-oil-free. Gluten-free. Preservative-free. That’s a lot of “free”.

If you’re feeling the need to take the nachos to a different level…try also adding cheese (why not) and giving them a melt under the boiler. You can also add a bit of cilantro sour cream to your dipping selection. But believe me…this plant-based version is SUPER TASTY.

Alternative to Detox Nachos -- add cheese and boil

Alternative to Detox Nachos — add cheese and boil

My son eats a giant plate of these in about fourteen seconds. He’s 6 ‘3…but still. He’s also a teenager. If detox-friendly nachos are good enough for him…they’re good enough for us.

The recipe below can be altered according to your own nacho tastes. Feel free to add any other delicious element I might be missing. Good luck not eating them all in fourteen seconds, just like my giant man child son. xo

Detox-Friendly Nachos

Brown Rice Crisps

  • 1 package brown rice tortillas, thawed
  • oil for brushing
  • sea salt, for sprinkling


  • 1 cup black beans, drained, rinsed
  • juice of 1 lime
  • drizzle olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/3 cup cherry tomatoes, halved
  • 1/2 small red onion, diced
  • 1/2 sweet pepper, chopped
  • 1 avocado, diced
  • diced chillies or pickled jalapenos, optional
  • handful of cilantro, chopped
  • batch of guacamole, for serving
  • batch of pico del gallo, for serving
  • greek yogurt or coconut cream + lime zest, for serving
  • optional spices: cumin, chili powder, extra paprika, for sprinkling
  1. Preheat oven to 400 F.
  2. Brush brown rice tortillas with oil. Cut into triangles. Lay in a single layer on a baking sheet. You may need to repeat this a few times, if you’re making a lot.
  3. Bake for 4 to 7 minutes, flipping halfway through. Watch them carefully. They burn quickly.
  4. Arrange the chips on a platter. Sprinkle with the remaining ingredients and serve with guacamole, salsa, and crema.