Nachos with ketchup-dip

Perfect for low-fructose snacking and dipping!
Prep Time: about 50 min.
Baking Time: about 9 min.
Difficulty: medium
Yield: 5 portions

Ingredients for the nachos:

  • 100g cornmeal
  • 300g wheat flour
  • 100ml whole milk
  • 200g butter

Ingredients for the spice mix:

Ingredients for the ketchup-dip:


  1. Prepare 4-6 tablespoons of spice mix and adjust to taste.  Mix well with the sifted flour.
  2. Heat the milk and add it along with the butter to the flour mixture.  Knead thoroughly.
  3. Roll out the dough to a thickness between 1mm and 3mm, keeping it as rectangular as much as possible.  Cut the dough into small triangles.
  4. Transfer the triangles to a baking paper-lined tray.  Bake in a preheated oven at 200°C for about 9 minutes.
  5. For the dip, mince the onions and combine with the remaining ingredients.  Adjust to taste.
Nachos Tip: The baking time depends on the size of the triangles, so keep an eye on them while they’re baking. If you prick the nachos with a fork before baking, fewer bubbles will form.
Dip Tip: If you want to keep this dip on hand for emergencies, heat it in a pot, stirring constantly, and store in clean jam jars.  The dip will keep for several months that way.
Spice Tip: If you aren’t sure about the fructose content of the paprika or onion, these ingredients can be replaced with your favorite spices.
Have fun cooking and Bon Appetit!