Makes 1 large sheet tray

Ingredients:

1 x 85g packet Vital Fruit Chutney Crisps

1 x 85g packet Vital Sweet & Spicy Pepper Salsa Crisps

1 x 85g packed Vital Cream Cheese & Chives Crisps

1 cup cooked corn

1 cup green bell pepper

1 cup butter beans, drained

1 cup mozzarella cheese, grated

⅛ cup hot pickled peppers/chillies

1 cup cherry tomatoes, quartered

1 cup black beans, drained

1 cup yellow bell peppers, diced

1 cup mature cheddar cheese, grated

¼ red onion, finely sliced

2 cups cooked chicken, shredded

½ cup spring onions, sliced

⅓ cup your favourite hot sauce e.g. peri-peri

1 cup mild cheddar cheese, grated

½ red bell pepper, sliced

Guacamole, sour cream & salsa, for serving

Fresh coriander, for serving

Method:

1. Preheat oven to 180˚C.
2. Get 3 bowls to combine the nacho toppings.
3. In bowl number 1 combine corn, green bell pepper and butter beans. Season and mix.
4. In bowl number 2 combine cherry tomatoes, black beans and yellow bell pepper. Season and mix.
5. In bowl number 3 combine cooked chicken, spring onions and hot sauce. Season and mix.
6. On a large sheet tray divide the rice crisps by flavour into 3 sections.
7. Onto the Vital Cream & Chives Crisps spread out the corn mixture. Top with mozzarella and pickled peppers / chillies.
8. Onto the Vital Fruit Chutney Crisps spread out the black bean mixture. Top with mature cheddar and red onion slices.
9. Onto the Vital Sweet & spicy Pepper Salsa Crisps spread out the chicken mixture. Top with cheddar and red pepper slices.
10. Bake for 10 minutes or until the cheese has melted and toppings are just taking on some colour.
11. Remove from the oven and top with dollops of sour cream, salsa and guacamole. Sprinkle with fresh coriander and serve while hot.