Waffle Nachos
40 min
Nachos made with tiny savory waffles instead of chips — brilliant for lunchboxes or a fun snack. Crispy little waffles loaded with chicken, cheese, and tomatoes.
for kidslunchboxsnack
Four ingredients and you've got a lunchbox hit. Crispy edges, melty cheese, and that pesto smell when they come out of the oven.
Instructions
- 1
Heat the oven to 220 °C.
- 2
Roll out the pizza dough. Spread a thin layer of pesto over the whole surface, then scatter the grated mozzarella on top.
- 3
Cut the turkey or chicken slices into thin strips and spread them over the cheese. Now roll the dough up tightly into a thick log — keep it snug as you go so the filling stays packed inside.
- 4
Cut the roll into pieces about 3 cm wide and place them on a baking tray lined with baking paper.
- 5
Bake in the middle of the oven until golden and the cheese has melted, 12–15 minutes.
Per average serving
88
Calories
kcal
6.6
Protein
g
4.8
Carbs
g
4.4
Fat
g
0.2g
Fiber
0.5g
Sugar
283mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
88
Calories
kcal
6.6
Protein
g
4.8
Carbs
g
4.4
Fat
g
0.2g
Fiber
0.5g
Sugar
283mg
Sodium
Tips from the kitchen
- Spread the pesto thin. Too much and the dough goes soggy in the middle and won't crisp up.
- Roll the log tight from the long edge. A loose roll means the filling slides out and you lose the spiral.
- Use a serrated knife and a sawing motion to cut the 3 cm pieces, so you don't squash the roll flat.
- Lay the pieces cut-side up with a little gap between them. They puff as they bake and you want air around each one.
- They're done when the edges are golden and you can see the cheese bubbling in the swirl, around the 12 minute mark. Pull them before the bottoms go too dark.
Ways to vary it
- Swap the turkey for thin strips of salami or ham if that's what's in the fridge.
- A few torn basil leaves under the cheese give a fresh hit if you've got them.
- Sun-dried tomatoes, chopped small and scattered over the pesto, work well for an adult lunchbox.
Storage & leftovers
Keep them in an airtight box in the fridge for up to 3 days. They freeze fine once cooled, lay them flat in a bag and they'll keep a month. Reheat in a 180 °C oven for 5 minutes so the edges crisp back up, the microwave makes them rubbery.
What to serve with it
Good cold in a lunchbox with some carrot sticks and cucumber. For lunch at home, a bowl of tomato soup alongside does the job.
UC
By Untrained ChefPublished 27 May 2026 · Updated 11 July 2026
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