Crunchy, sweet and cinnamony, these delicious matza nachos are served with a fresh fruit salsa to make a terrific Pesach snack, dessert or even breakfast!
Have you made ‘machos’ yet? These crunchy matza nachos are super-easy and incredibly moreish. A brilliant way to make matza into something a special festive snack.
Addictive snacking
I had the idea to make sweet matza nachos after reading this post for chocolate nachos on Recipes from a Pantry. Genius!
My version is completely kosher for Pesach and of course a little bit healthier – less chocolate, more fruit – but I hope just as delicious. Certainly I think they are just as addictive.
Too tempting!
I had to put several metres distance and a sight screen between myself and the plate of machos in order to make sure there would be some left for my daughter Kipper. And a little part of me was still encouraging me to just eat the lot and not tell her about them… I am a terrible mother. As it was, she was rather taken by them and somewhat disappointed that I hadn’t saved more of them for her.
Me: Would you like to try these? I made them…
Kipper: <nibbles> These are YUMMY! <stuffs remaining machos into her face> Can I have some more?
Me: Er, you just finished them. There aren’t any more…
Kipper: MAKE SOME MORE! MAKE SOME MORE NOW!!
I didn’t of course. I made dinner instead. But I hope this interaction demonstrates just how fabulously good these sweet cinnamony matza nachos are.
Ingredients in sweet matza nachos
The sweet matza nachos use only simple ingredients – who has time for complicated cooking on Pesach?! To make them you will need:
- Matza – obviously!
- Melted butter or margarine
- Sugar
- Cinnamon
And that’s it!
Toppings for sweet matza nachos
The fresh fruit salsa shown here is simply a finely chopped fruit salad. I made it with the fruit I had to hand, but you can really use whatever you have available. A squeeze of lime or some chopped mint would be great but are completely optional. The sweetness of the fruit goes so well with the crunch of the matza nachos and the lovely cinnamon tastes delicious with everything. Yum!
Other topping ideas include yogurt or cream-cheese based dips, which turn these matza nachos into ideal breakfast fare.
You can also use them as a garnish for ice-cream, or just as a tasty snack when you’re feeling a bit peckish!
Matza nachos – Breakfast, snack or dessert
As outlined above, these sweet matza nachos make a great snack, or even a yummy and unusual breakfast or dessert. If you fancy something a bit more savoury, you might also like these savoury machos with fresh tomato salsa. Yum!
Machos – easy to make
Matza nachos and super simple to make. I like to bake a big batch, although the temptation then is to eat the lot! Otherwise you can make a serving or two at a time.
Competent older kids should be able to have a go at making these machos themselves, perhaps with a little supervision for the boiling water and the cutting. And I’m sure they’ll be only to happy to help with the eating!
Happy Pesach snacking!
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Sweet matza nachos (‘machos’) with fresh fruit salsa
Ingredients
For the ‘machos’
- 2 sheets matza
- 2 tablespoon margarine or butter
- 1 tablespoon sugar
- 1 teaspoon cinnamon
For the fruit salsa
- 1 ripe nectarine or peach
- 1 slice melon
- 1 mandarin or tangerine
- 10-12 black grapes
- lime juice
- fresh mint, finely chopped
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment or a nonstick liner.
- Place the matza sheets in a shallow dish and pour boiling water over. Leave to stand for 20-30 seconds then drain off the water and pat with paper towels. The matza should have softened but not become mushy.
- Using a sharp knife, cut each matza sheet into 16 triangles. Put the pieces into a mixing bowl.
- Melt the margarine or butter. Stir in the cinnamon and sugar and mix well. Pour this over the matza pieces then gently mix to coat each one in the cinnamon mixture.
- Arrange the matza pieces on the prepared baking sheet. Bake at 200°C (400°F) for 5 minutes. Turn the pieces over and return to the oven for a further 5 minutes.
- Remove from the baking sheet and allow the ‘machos’ to cool on a wire rack. Pile onto a plate and serve with the fruit salsa for dipping and scooping.
Fruit salsa
- Remove any seeds, stones or inedible peels from the fruit. Cut everything into small (5-8 mm/ ⅕-¼ inch) dice.
- Mix the fruit gently together, adding lime juice and mint to taste if desired. Transfer to a serving bowl and serve with the matza nachos.
Notes
Nutrition
More fabulous Passover snack ideas
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My Pesach recipe ebook, containing 40 simple and delicious meat-free recipes for everything from breakfasts and lunches to mains, sides, desserts and cakes, is available as an instant download! Just click here
Kavey at Kavey Eats
These sound ace, very moreish from the sounds of it!!!
Helen
Thanks Kavey. Yes, very moreish indeed!
Hannah Hossack-Lodge
Those sound really more-ish! I need to experiment with some sweet nachos, it is such a good idea!
Helen
Thanks Hannah! This is the first time I’ve made sweet nachos, but I’m totally sold on the idea – they’re fab 😀
Lucy Parissi
This sounds so inventive and I love it when kids are enthusiastic about a recipe they are usually the harshest critics!
Helen
Yes, Kipper’s reviews don’t pull any punches! But she was very keen on these. Then again, they’re delicious, so why wouldn’t she be?!