Sourdough Nachos & Guacamole


  • 1 Corn cob
  • 1 Medium tomato
  • 1/4 Red onion
  • 1 jalapeno
  • 3-4 Baby capsicum
  • 1 Packet of Carman's Original or Super Seed Sourdough Crispbread
  • 1/2 Cup Shredded Cheese
  • Coriander leaves, to garnish


  • Preparation time: 5
  • Cooking time: 8-10 mins
  • Serves: 2

This is a recipe for the real sourdough lovers out there! Deb from @thrivebayau has transformed our Sourdough Crispbread into a delicious nacho recipe, topped with fresh guacamole.

Nachos method (ingredients to the right):

  1. Preheat the oven to 200 degrees.
  2. Cut the corn off the cob, chop the tomato, and slice the red onions, jalapeno and baby capsicums. Place in a bowl and set aside.
  3. Break up the sourdough crispbread into bite sized pieces and place them on an oven proof dish.
  4. Layer the chopped up veggies on top of the crispbread pieces and sprinkle the cheese over the top.
  5. Place in the oven for 8-10 minutes or until the cheese has melted through.
  6. Remove from the oven and top with guacamole and coriander leaves.

Guacamole ingredients:

  1. ½ small tomato
  2. 1 jalapeno
  3. ¼ red onion
  4. 2 garlic cloves
  5. 1 large avocado
  6. Juice of ½ a lime
  7. ½ tsp cumin
  8. Salt to taste

Method for guacamole:

  1. Finely chop up the tomato, jalapeno, onion and garlic and place in a bowl.
  2. Add in the minced onion, avocado, lime, cumin, and salt. Mash the contents of the bowl using a fork until all ingredients are incorporated.
  3. Serve immediately or place in the fridge covered with cling wrap until ready to eat.


  • Not a review yet, but love the sound of the sourdough nachos, will be trying these for sure. Thank you. – Marguerite

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