This week, Chef Michel Nischan, Co-Founder of Wholesome Crave and Wholesome Wave, shows Tina Redwine how to make plant-based nachos.

Ingredients
2 quarts nacho chips

3 cups grated vegan cheese

4 cups vegan chili, warm

Two sliced scallions

2 cups sliced black olives

1 cup guacamole (side)

1 cup cashew sour cream

Directions
Preheat oven to 450 degrees and prepare two flat cookie sheets, or two doubled sheets of aluminum foil to set the nachos up for success.

Spread a quart of nacho chips evenly over the cookie sheet making sure the sheets are fully covered with no blank spots.

Sprinkle half the cheese over the chips, then half the scallions, and half the sliced olives.

Evenly distribute the chili over each ‘sheet’ of nachos, then sprinkle over with the rest remaining scallions, olives, and finally the cheese.

Place both cookie or foil sheets in the oven and bake 5 to 8 minutes, or until the edges of the chips are crisp and brown and the cheese is melted.

Slide one of the ‘sheets’ of nachos onto a serving platter just large enough to hold it, then slide the other ‘sheet’ of nachos right on top of the first. This is how you get a serving of nachos that is hot and melty all the way through!

Serve with your favorite guacamole and cashew sour cream.