Q: It's Super Bowl time. Hello, nachos! Can we all indulge?
Oz Says: Yes, you can!
Nachos qualify as healthy — when you do them right. Let's start with the crunch factor: Homemade chips are the best option. Cut a stack of corn tortillas into wedges, brush with canola oil, sprinkle with a bit of salt, and bake at 350°F for 8 to 12 minutes or until they're golden, flipping halfway through. Now the fun part: toppings! Add protein — black beans or ground turkey sautéed with taco seasoning — so you'll feel fuller. For a cheese fix, use sharp cheddar or Monterey Jack, and stick to 1 ounce per person — about ¼ cup, shredded and lightly packed. (I see you, overstuffers.) Pop the topped chips back in the oven to melt the cheese. Take them out and pile on veggies. I like chopped tomatoes, sliced radishes, and green onions, but play around. Finish with salsa or hot sauce and 1 tablespoon each of guacamole and plain nonfat Greek yogurt (instead of sour cream) per serving. Football fans get their nachos, minus the food coma.
Spice It Up Yourself
To make a standout taco seasoning mix with a lot less sodium than the prepackaged kind has, mix equal parts chili powder, onion powder, garlic powder, ground cumin, paprika, and dried oregano. Store in an airtight container.
We Taste-Tested Tortilla Chips
Too crunched for time to make your own? Opt for chips with 100 mg of sodium or less per serving. These three drew staff raves:
- Garden of Eatin' White Corn Tortilla Chips, amazon.com
- Jackson's Honest Organic Yellow Corn Sea Salt Tortilla Chips, amazon.com
- Simply Tostitos Organic Yellow Corn Tortilla Chips, amazon.com
Did you know corn chips are whole-grain, but "multigrain" chips may not be. They contain multiple grains, not necessarily whole ones.
This story originally appeared in the January/February 2017 issue of Dr. Oz The Good Life.
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