All Veggie Nachos

The “UnBake Sale” Star of the Party

If you love the ritual of sharing a massive platter of nachos but want to skip the “heavy” feeling that comes with traditional chips and melted cheese, All Veggie Nachos are your new secret weapon. Created for the Bolthouse Farms UnBake Sale, this recipe swaps processed chips for crunchy, vibrant bell pepper “triangles.” It’s a nutrient-dense, colorful, and wildly addictive snack that proves you can have all the fun of nacho night with a fresh, garden-inspired twist.

Why This Recipe Wins

• The “UnBake Sale” Spirit: It’s a perfect example of a healthy, vegetable-forward snack that’s exciting enough to win over a whole school or a big group of friends.
• Texture Harmony: You get the satisfying “crunch” from the peppers, the creaminess of avocado, and the “zing” from a lime-infused Greek yogurt topping.
• Kid-Friendly “Dipping”: Because they are eaten exactly like traditional nachos—picking them up with your hands—kids find them naturally fun and approachable.
• Energy without the Crash: Instead of feeling “weighed down” by heavy sauces, this platter leaves you feeling energized and refreshed.

What You’ll Need

• The “Chips”: Large bell peppers (red, yellow, orange, and green) cut into large triangles.
• The Toppings: Cubed cucumbers, avocado cubes, and halved cherry tomatoes.
• The “Zingy” Sauce: Plain Greek yogurt mixed with fresh lime juice.
• The Flavor Boost: A small handful of grated cheddar or Monterey Jack cheese.
• Optional Extras: Sliced black olives, fresh cilantro, or even a few pickled jalapeños for the adults.

How to Make It

1. The Base: Wash and de-seed the bell peppers. Cut them into sturdy triangle shapes that are large enough to act as “scoops.”
2. The Layering: Spread the pepper triangles across a large platter or baking sheet.
3. The “Nachos” Build: Scatter the cubed cucumbers, cherry tomatoes, and avocado over the peppers.
4. The Cheese: Sprinkle a light layer of grated cheese over the top.Tip: If you want the cheese slightly soft, you can pop the tray into a warm oven for 1–2 minutes, but they are just as delicious served cold!
5. The Drizzle: In a small bowl, whisk the Greek yogurt and lime juice. Drizzle it generously over the platter or serve it in the center as a “luscious” dip.
6. The Final Touch: Top with fresh cilantro or any other favorite toppings you have on hand.

Get the Kids Involved: The “Nacho Architects”

Building a platter of nachos is a great way to let kids be creative with colors and layers.

• Ages 3–5: Let them be the “Pepper Trianglers.” They can help arrange the bell pepper “chips” on the platter to create a solid base for the toppings.
• Ages 6–9: Have them help “The Great Scatter.” Let them take charge of distributing the tomatoes, cucumbers, and avocado cubes evenly so every “chip” gets a bit of everything.
• Ages 10+: Let them lead the “Yogurt Zinger.” They can be in charge of mixing the lime and yogurt and practicing their “chef’s drizzle” across the finished product.

Tips for Success

• Sturdy Scoops: Make sure your bell pepper triangles are thick and sturdy! You want them to be able to hold the weight of the avocado and tomatoes without folding.
• Cold & Crisp: Keep your bell peppers in an ice-water bath for 10 minutes before drying and serving to make them extra crunchy and refreshing.
• Join the Movement: These nachos are a great way to support initiatives like the 100 School Pledge. Visit Bolthouse Farms to learn how you can host your own UnBake Sale!
• Variations: If you love the Mediterranean profile, try making Greek Nachos by swapping the avocado for chickpeas and adding a sprinkle of feta and kalamata olives.

Serve & Savor

All Veggie Nachos are a “big time winner” for any gathering. They are gorgeous to look at, fun to eat, and packed with the nutrients your family needs. Whether you’re hosting a school fundraiser or a backyard hangout, this platter is guaranteed to be the first thing to disappear.