![\"Almond](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2014\/01\/Almond_Pate_Angle.jpg\")
<\/p>\nI don’t know if I’m allowed to pick favorites, but this p\u00e2t\u00e9 is definitely in the top 10 of all the recipes I have made. The crumbly beige topping doesn’t look like much, but the flavors are just too powerful for words \u2013 especially when used as a topping for freshly-made tortilla chips. I want to eat it forever.<\/p>\n
This recipe couldn’t be easier, either. All you need is a few simple healthy ingredients, a food processor, and 5 minutes of time. It’s also so versatile that you can use it in dozens of ways; layer it in quesadillas, wrap it in romaine leaves, use it as a filling for sushi, and so much more. But I think the most unbeatable paring is with corn tortilla chips, almost like nachos. That’s what we’re doing here… We’ll make the p\u00e2t\u00e9, then some homemade tortilla chips, and finally throw it all together into one plate of deliciousness. <\/p>\n
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Makes ~2 cups of p\u00e2t\u00e9 <\/em><\/strong><\/p>\n I love making homemade tortilla chips. Not only do they taste much fresher, you have full control over the fat & salt content. To make, all you need is several corn tortillas, a smidgen of olive oil, and a pinch of salt:<\/p>\n As mentioned, this p\u00e2t\u00e9 can be used in a myriad of ways, but a nacho-like dish has the best flavors in my opinion. To make, add a layer of the fresh tortilla chips to your plate, crumble a generous portion of the p\u00e2t\u00e9 over top, and throw on any other exciting fillings you can imagine: shredded lettuce, pinto beans, and guacamole would all be perfect additions.<\/p>\n I don’t know if I’m allowed to pick favorites, but this p\u00e2t\u00e9 is definitely in the top 10 of all the recipes I have made. The crumbly beige topping doesn’t… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":3968,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,9],"tags":[26],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/3966"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=3966"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/3966\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/3968"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=3966"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=3966"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=3966"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\nIngredients:<\/h4>\n
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1. Making the P\u00e2t\u00e9<\/h4>\n
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![\"Almond](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2014\/01\/Almond_Pate_Process.jpg\")
<\/p>\n2. Baking the Tortilla Chips<\/h4>\n
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3. Making the Nachos<\/h4>\n
![\"Almond](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2014\/01\/Almond_Pate_Chip.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"