This veggie potato nachos recipe is 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, sometimes called Irish nachos are slightly different than regular nachos. They 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 the perfect comfort food, not only for an appetizer, they are also a great solution for a quick vegetarian dinner with ingredients you probably already have.
Why you will 🤍 this recipe
- Veggie potato nachos are quick and easy to make with very little prep time required!
- They are versatile and perfect for an appetizer or a quick meal that the whole family will love.
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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
- Potatoes
- Black beans
- Bell peppers
- Onion
- Ground cumin
- Jalapeno pepper
- Any combination of shredded cheddar cheese, Monterey jack, or pepper jack cheese
- Garnishes such as avocado, salsa, chopped green onions
🥄Equipment
- Vegetable knife
- Food Processor or Mandolin Slicer
- Cast iron skillet or heavy skillet
- Cheese Grater
- Baking Sheet
- Pastry Brush
- Parchment Paper
How To Make Potato Nachos with Vegetables
Prepare the ingredients: chop the onions and peppers, measure the spices, and slice the potatoes thin.
Preheat the oven to 425 degrees f.
Step 1. Prepare the potato chips
Line a baking sheet with parchment paper and brush it with olive oil. Arrange the potato slices in a single layer on the baking sheet and bake in the preheated oven for 10 minutes.
Step 2. Bake the potato chips
After 10-15 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.
Step 3. Cook the vegetables
Heat oil in a skillet over medium heat, once the skillet is hot, cook the vegetables until they start to soften which will be about 2-3 minutes.
Step 4. Add the Beans
Stir in the black beans, cumin, and water; cook for 10 minutes on low.
Step 5. Assemble the nachos
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
The complete list of ingredients to make this crispy potato nachos recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Potatoes. Any type of potato will work in this recipe. I like to use russet potatoes or Yukon gold potatoes.
Bell Peppers. Any color of bell pepper can be used in this potato nacho recipe. Use all of the same colors or mix them up.
Jalapeno Pepper. If you don't like spicy nachos, you can leave jalapeno peppers out.
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 shredded chicken or pork or chili or ground beef in place of the beans on your nachos.
Loaded Baked Potato Nachos. Instead of chips, and baked potatoes cut them open, scoop out the pulp, and stuff them with the veggie and bean filling and cheese; melt under the broiler.
Sweet Potato Nachos. Replace regular potatoes with sweet potato chips.
Storing and Using Leftovers
Store leftover potato nachos in the refrigerator in an airtight container for up to 3 days.
Reheat leftovers in the oven at 375 until they are heated through. The leftover chips will not be as crispy as when they are fresh.
Freezing veggie potato nachos is not recommended, they will become extremely soggy.
How to serve potato nachos
Potato nachos taste great and are served as an appetizer with your favorite nacho toppings like chopped red onion, sliced black olives, pico de Gallo, homemade guacamole, and salsa.
Veggie potato nachos are also a great idea for a busy weeknight dinner served with a chopped salad on the side.
💡Tips
- 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.
- 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.
- Take a shortcut and use unsalted or low-salt potato chips to make potato nachos.
Yes, you can. Replace potatoes with tortilla chips and top them with cooked veggies, beans, and cheese.
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📖 Recipe
Click on serving size to scale this recipe
Equipment
Ingredients
- 2 medium sized potatoes sliced thin
- 2 tablespoons olive oil
- 1 red bell pepper chopped
- 1 green pepper chopped
- 1 onion chopped
- 1 cup black beans
- ¼ cup water
- 1 jalapeno sliced - optional
- ½ cup shredded cheese cheddar, pepper jack or Monteray jack
- ½ tablespoon ground cumin
- ½ avocado sliced
- green onions for garnish
- salsa
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
- arrange the potatoes on the baking sheet in a single layer 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 over medium heat.
- add the peppers and onions, cook until they begin to soften about 2 to 3 minutes
- add the ground cumin, beans and water
- reduce the heat to low and let the beans simmer while to potatoes are 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 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: salsa, green onions, avocado slices and green onions,greek yogurt
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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