Hemp nachos on board with dip

Hemp Nachos

Hemp Nachos del Hempions

The Tex-Mex classic for champions to make themselves and spiced up with hemp. Hemp protein high fibre gives the hemp nachos a special, nutty, rustic note and brings an extra portion of protein, fibre and vital substances. 



  • Ingredients for approx. 250 hemp nachos

    • 160 g spelt flour
    • 160 g corn flour
    • 40 g Hemp Protein High Fiber
    • 1 tsp salt
    • 2 tbsp olive oil
    • 240 ml cold water
    • 2 tbsp olive oil & 1 pinch salt to coat

    Time commitment:

    90 minutes total time

    Difficulty level:



    1. Mix the spelt flour, corn flour, hemp protein and salt together well. Add 2 tbsp oil and water, knead into a homogeneous dough and divide into 12 pieces.
    2. Add a little more water if necessary. Roll out the dough pieces on a floured surface into thin patties. Then heat a coated pan and preheat the oven to 180¬į C.
    3. Heat the patties briefly on both sides in the hot pan without oil until small bubbles appear. In a small key, mix 2 tbsp oil with a pinch of salt and brush the patties with it on both sides.
    4. Cut three patties into nacho triangles, place on a baking tray lined with baking paper and bake for 6 to 8 minutes until lightly browned. Allow the nachos to cool briefly and serve with your favourite dip (e.g. Hemp cheese dip) enjoy.


    • For more flavours, simply mix your favourite spices in powder form into the olive oil for brushing. Herbs such as rosemary, thyme or paprika powder are particularly suitable for this.

    Average nutritional value (per 100 g):

    Energy 235.8 kcal /986 kJ
    Fat 8.0 g
    Carbohydrates 31.8 g
    Protein 7.5 g