Get your nacho fix on! Make this low fat epic recipe right now, people.

Ingredients:
2 russet potatoes, cut and peeled
2 small carrots, cut and peeled
1/4 of an onion, peeled
1/4 cup nutritional yeast
1-2 tsp salt
1 TBS garlic powder
1 TBS onion powder
For the chips: corn tortillas

Place the potatoes in a medium pot, and cover with cold water. Bring water to a boil, then reduce to a simmer. Once water comes to a nice simmer, add the carrots and cook for 10-15 minutes. Add the 1/4 of an onion and continue to cook until everything is tender.

Drain veggies (reserving the cooking liquid) and place in a high speed blender along with 1/4 cup-1/2 cup of the cooking liquid. Add in the nutritional yeast and seasonings. Blend until smooth. Adjust seasonings to your liking.

To make the tortilla chips, start by preheating your oven to 375 degrees F. Cut corn tortillas into 6 even triangles, and place on a baking sheet lined with parchment paper. Spread tortillas evenly on the parchment paper and bake for 15 minutes until golden brown.
***Please note***The chips will crisp up more when they cool.

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