Directions

Serving Size: 6

For Nachos
1. Add flour, baking powder,protein powder, and milk to a bowl and mix with an electric hand mixer until clumps start to form.
2. Add butter while continuing to mix.
3. Use hands to knead dough while sprinkling flour into mix until it comes to a pizza dough consistency.
4. Refrigerate dough for at least 2 hours.
5.When ready to bake, preheat oven to 275 F
6. Take a tray and cover it with parchment paper and sprinkle nonpareils on top.
7. Place dough on top and sprinkle more nonpareils on top of the dough and start to roll dough into a thin layer(1/8 inch).
8. Add nonpareils on top until it is completely covered.
9.Use a pizza cutter to cut the dough into triangles.
10. Roll sheets of aluminum foil into logs and place on cookie sheets.
11. Spray foil with non-stick cooking spray.
12. Drape dough triangles over foil logs.
13. Bake for 60 minutes or until the cookies have puffed up slightly and are a light brown color
For the Meringue
1.Drain a can of chickpeas.
2.Place liquid in a bowl and store chickpeas for another use.
3.Add cream of tartar and mix with an electric hand mixer for 5-8 min on high until mixture becomes white and thickens
4.Add powdered sugar and vanilla and mix until contents combine
For Toppings:
1.Top nachos with strawberries and blueberries