I’m kind of at a loss of words with these chips. I mean, of course they’re healthy, addictive, crunchy, and packed with flavor, but they’re basically only made up of one ingredient! How does that even happen? I have no idea! All I know is that I’ll definitely be sitting next to them tomorrow for the big game.
I totally have a weakness for nachos. Especially the loaded kind! For this recipe I just gave you the butternut “squacho cheese” sauce and the black bean chips recipe – that way you can load them with whatever your heart desires! I recommend sprinkling some meatless crumbles, tomatoes, peppers, shredded lettuce, and onion on them! If you’re looking for more of a sea-salty flavor, these black bean chips pair perfectly with a little zest of lime.
Up until I was about 12 years old, just about every time I would order food from a Mexican restaurant it would be the exact same thing: nachos. It was as if those greasy, crispy, salty chips buried in heavenly cheese sauce were calling my name! The only frustrating part would be the waiters response:
“That’s an appetizer though”
“Are you sure you want that for dinner?”
“Is there anything else you want with it?”
Come on people, just respect the decision! Appetizers shmappetizers, if it’s on the menu, I can order it. Personally, I believe nachos deserve to be under the “main course” section of the menu because they never disappoint! They’re a crowd favorite for sure, and these black bean chips are no exception! Sure, the fact that there’s no actual cheese in this butternut “squacho” sauce might be a little intimidating, but don’t knock it ‘till you’ve tried it!
This “squacho sauce” tastes much lighter than you’re typical heavy nacho sauce. The lemon juice really brightens up the flavors, and it’s crazy to think that it’s only made with all natural and healthy ingredients! You can definitely add some tahini in the sauce to thicken it up a bit as well. And just wait until you take a bite of these black bean chips – they’re everything a regular chip tastes like, but with none of the bad stuff! Not to mention, they look absolutely STUNNING. If you’re looking for an insta-worthy game-day food picture, these are definitely calling your name!
The best part about these chips is that they pair great with almost everything! They taste amazing in some nice, fresh guacamole – so if “squacho sauce” isn’t your thing, your best friend Mr. Avocado’s got your back! These are incredibly easy as well, which means you can whip them up just half an hour before the game for a delicious toasty appetizer!
Enjoy your Super Bowl Sunday everyone! If you make this recipe, please send me a picture of your delicious creations at firstname.lastname@example.org or tag me on Instagram @myplanted plate 🙂 I’ll make sure to feature some photos in my weekly newsletter (which you can subscribe to my clicking the button that says “Click Here to be Updated with Every New Post!” at the top and bottom of this page) And I would love to see how they turned out for you! Have a great weekend!
2-Ingredient Black Bean Chips with "Squacho Cheese" Sauce
Yield 35 Chips
These 2-Ingredient Black Bean Chips are healthy, vegan, gluten-free and sure to please any crowd! They're super easy to make, and the butternut squash "squacho cheese" sauce is loaded with health benefits! High in protein, fiber, iron, and low-carb and low-sodium - these chips are just what your game day needs!
For the chips:
- 1 cup dried black beans
- 1/2-2/3 cup water
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin
For the Squacho Cheese Sauce:
- 2 cups butternut squash, cubed
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp lemon juice
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- Preheat oven to 350ºF
- Grind up dried black beans in a blender or a food processor, until a speckled powder is formed.
- Transfer black bean flour to a bowl, and mix in seasonings. Add water and form the dough into a ball with your hands.
- Place the dough between two pieces of parchment paper, and roll out into a thin layer - I can't stress this enough! Make sure your dough is as thin as you can make it, other wise the chips won't crisp up completely. Next, cut the dough into triangles and place them on a lined baking tray.
- Place the chips in the oven for 13-15 minutes.
- Add the cubed butternut squash to 2 cups of boiling water. Let it boil for 6-7 minutes.
- Add all ingredients for the "Squacho Cheese" sauce into a blender and blend until smooth.
- Once the chips are done, eat and enjoy!
- You can add 1-2 tablespoons of tahini to the sauce for a thicker consistency and a heavier flavor (although if you do this, I would recommend omitting the lemon juice)
- If "squacho cheese" sauce isn't your thing, these chips taste great with guacamole, or sprinkled with lime!
- Make sure to watch your chips as you bake - the thinner the dough, the less time it will take.
Serving Size About 9 Chips with 1/4 Sauce
Amount Per Serving
% Daily Value
Total Fat 1.3 g
Saturated Fat 0.3 g
Sodium 15 mg
Total Carbohydrates 39.9 g
Dietary Fiber 10.1 g
Sugars 2.5 g
Protein 13.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.