Veggie Potato Nachos

This is a tasty twist on nachos.  They are made with thinly sliced potatoes that have been baked until crisp and topped with Mexican flavored vegetables.

I recently noticed potato nachos on a  menu in a local restaurant and I thought what a brilliant idea!  Potato slices instead of tortilla chips?  Not fried and not processed,  I was ready to go with this. . .

I used my food processor to thinly slice the potatoes and then spread them out on a parchment-lined baking sheet.  They baked in the oven until they turned golden and crispy.

Next, I alternated layers of baked potato chips and toppings; added a hint of cheddar and baked them for a few minutes more.  These nachos were so good even my skeptical family was asking for more.

The best part about nachos is that the toppings are endless, especially when potatoes are involved.  What’s your favorite nacho topping?

Veggie Potato Nachos

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

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.

Author: Anne

Serves: 4-6

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
• 1 jalapeno sliced - optional
• ½ cup shredded cheddar cheese
• ½ avocado, sliced
• green onions - for garnish
• salsa - for garnish

Instructions

1. preheat oven to 450
2. using a food processor or a mandolin slicer slice potatoes thin
3. cover baking sheet(s) with parchment paper and coat with a thin layer of olive oil
4. with a pastry brush - brush olive oil on the top of the potatoes
5. place in oven and bake for about 10 minutes and turn slices over
6. continue to bake for approximately 10 to 15 minutes more, checking periodically
7. as they begin to turn golden remove them from the oven
8. while potatoes are cooking heat a tablespoon of olive oil in a skillet
9. add the peppers and onions, cook until they begin to soften
10. add the ground cumin and beans mix well and remove from heat
11. once potatoes are done, in another baking dish place one layer of potatoes and cover with half of the vegetable mixture
12. add another layer of vegetable mixture
13. sprinkle on jalapenos if using
14. and top with cheddar cheese
15. bake 375 oven until cheese melts
16. Top with any or all of: organic salsa, green onions, avocado slices and green onions,greek yogurt

Nutrition Information

Calories: 290 Fat: 8.5g Saturated fat: 2,6 Unsaturated fat: 5,2 Carbohydrates: 43.2 Sugar: 3.7g Sodium: 71.8 Protein: 12.1

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• For a meaty version – use chili in place of the beans, you can get the recipe right here.
• For a vegan version, omit cheese and Greek yogurt.

Ingredients used in this recipe…

• black beans Eden Organic
• olive oil – Zoe Organic
• ground cumin – Simply Organic

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