Ingredients
- 2 to 3 cups whole-grain tortilla chips
- 2 cups reduced-fat shredded cheese blend such as cheddar or Monterey Jack
- 1 green onion thinly sliced
- 1/4 cup pickled jalapeños roughly chopped
- 1/4 cup sliced black olives drained
- 1/2 cup cherry tomatoes roughly chopped
- 1 avocado peeled and diced
- Salsa for serving
- 2 tablespoons fresh cilantro finely chopped
- Plain Greek yogurt for serving
Instructions
- Preheat air fryer to 320°F. Line air-fryer basket with a sheet of parchment paper.
- Arrange a single layer of tortilla chips on the sheet, overlapping them to prevent gaps (you want to support the toppings and prevent them from falling through).
- Sprinkle half the shredded cheese evenly over the chips, followed by the white parts of the onion.
- Add another layer of tortilla chips on top of the cheese. Finish by topping with the remaining cheese, green parts of the onion, jalapeños, and black olives.
- Air fry for 3 to 5 minutes, or until the cheese is melted and the edges of the chips are just beginning to brown.
- Use the edges of the parchment paper to remove the nachos from the air-fryer basket and transfer them to a serving plate. Garnish with the diced cherry tomatoes and avocado.
- Serve immediately with salsa, cilantro, and a bit of Greek yogurt dolloped on top.
