Veggie potato nachos are a tasty twist on traditional nachos. They are made with a base of thinly sliced potatoes that have been baked until crispy and topped with vegetables wrapped in Mexican spices.
Potato nachos, also known as Irish nachos are typically made with thin slices of potatoes, melted cheese and bacon. This version is a healthier version made with a Tex-Mex flair.
Veggie potato nachos are not only perfect for an appetizer, they are also a great solution for a quick vegetarian dinner with ingredients you probably already have.
Recipe Highlights
- Veggie potato nachos are quick and easy to make!
- They are versatile and perfect for an appetizer or a quick meal .
Here is What You Will Need
This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
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Ingredients
- Olive oil (2 tablespoons)
- Potatoes ( 3 medium)
- Black beans (1 cup)
- Bell peppers (2)
- Onion (1)
- Ground cumin (½ tablespoon)
- Black beans (1 cup)
- Jalapeno pepper (1)
- Cheddar cheese (½ cup)
- Garnishes: Avocado, Salsa, Chopped Green Onions
Here is How To Make Potato Nachos with Vegetables
Line a baking sheet with parchment paper and brush it with olive oil. Arrange the potato slices onto the baking sheet and bake them for 10 minutes.
Note: An air fryer can also be used to prepare the chips which will yield even crispier chips. Here is my recipe for air fried potato chips.
After 10 minutes the potato slices will begin to turn golden, flip them over and cook them until they are crispy and begin to brown, about 5 to 10 minutes longer.
TIP! Keep an eye on the potato slices at the end of the cooking cycle (they can burn fast), Remove them as they brown, some may take longer than others to cook.
Cook the vegetables on top of the stove.
Add the beans, cumin and water; cook for 10 minutes on low.
Assemble the nachos: arrange the potato slices on an oven-proof dish. Top them with the bean and vegetable mixture and shredded cheese.
Place the nachos under a broiler to melt the cheese and serve.
Ingredient Notes & Substitutions
Potatoes. Any type of potato will work in this recipe. We like to use russet, yukon gold or red potaotes.
Bell Peppers. Any color of bell pepper can be used in this potato nacho recipe. Use all of the same color or mix them up.
Jalapeno Pepper. If you don’t like spicy nachos, you can leave it out.
Freezing veggie potato nachos is not recommended, they will become extremely soggy.
Garnishes. These are completely optional and can be left out, use one or use all of them. You can also make a batch of guacamole to serve with these too.
Recipe Variations
This veggie potato nacho recipe is so versatile! You can add any toppings that you like to the crispy potatoes. Here are some suggestions:
Vegan Potato Nachos. Leave off the cheese and drizzle on some homemade vegan queso or add a few teaspoons of nutritional yeast to the bean mixture.
Add Meat. Use shreded chicken or pork or chili in place of the beans on your nachos
Storing and Using Leftovers
Store leftover potato nachos in the refrigerator in an airtight container for up to 3 days.
Reheat them in the oven at 375 until they are heated through. The leftover chips will not be as crispy as when they are fresh.
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Veggie Potato Nachos
Deliciously filling nachos are made with thinly sliced potatoes as a base and then topped with vegetables and beans. They are vegetarian and gluten free.
Ingredients
- 3 medium sized potatoes sliced thin
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- ½ tablespoon of ground cumin
- 1 cup of black beans
- ¼ cup water
- 1 jalapeno sliced - optional
- ½ cup shredded cheddar cheese
- ½ avocado, sliced
- green onions - for garnish
- salsa - for garnish
Instructions
- preheat the oven to 425 degrees
- use a food processor or a mandolin slicer and slice the potatoes thin
- line the baking sheet(s) with parchment paper and coat them with a thin layer of olive oil
- use a pastry brush to brush the olive oil on the parchement paper
- arrange the potatoes on the baking sheet, and brush the tops of the potatoes with oil.
- place the potatoes in the oven and bake for about 10 minutes; flip the slices over
- continue to bake for approximately 8 to minutes more, checking periodically.
- as the potatoes begin to turn golden remove them from the oven; this can take 8 to 15 minutes of cooking time depending on the thickness of the potatoes.
- while potatoes are cooking, heat a tablespoon of olive oil in a skillet
- add the peppers and onions, cook until they begin to soften
- add the ground cumin and beans and water
- reduce the heat to low and let the beans simmer until the potatoes are done cooking.
- once potatoes are done, arrange half of the potatoes in an oven proof baking dish, cover them with half of the bean and veggie mixture.
- add another layer of potatoes and another layer of the bean and vegetable mixture.
- sprinkle on jalapenos if using and top with cheddar cheese
- Set your broiler to low and place the nachos under the broiler and cook until the cheese has melted.
- Top with any or all of: organic salsa, green onions, avocado slices and green onions,greek yogurt
Notes
This recipe serves 2 for dinner and 4 to 6 as an appetizer
Vegan version - Use vegan cheese, nutritional yeast or vegan queso in place of cheese
Meat Version
Replace black beans with chili or shredded chicken or pork
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 368Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 14mgSodium: 175mgCarbohydrates: 48gFiber: 10gSugar: 6gProtein: 12g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
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