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.




  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


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

Keywords: potato nachos, veggie potato nachos, veggie nachos