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Potato Nachos

healthy vegan potato nachos

Last week was the Superbowl and to get into the “let’s waste a couple of hours watching a game, to which I will have no idea what is really going on half the time” mode, I made Superbowl food to keep me entertained. My favourite snack was these potato nachos. Made only from whole foods and vegan. Yum!

Recipe type: snack, apertizers
Cuisine: vegan, whole food
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
Healthy version of your typical nachos.
  • 5-7 Potatoes, sliced (1/4 inch thick) Russet, Yellow or Sweet Potatoes - your choice
  • 1 tsp Chili powder
  • 1 tsp garlic powder
  • Guacamole:
  • 2 Avocado, mashed
  • 1 tbsp fresh coriander, chopped
  • 1 medium tomato, chopped
  • 1 tbsp fresh lemon juice
  • Salsa:
  • 1 small red onion, finely chopped
  • 1 can of black beans, drained
  • ½ cup of corn
  • 1 medium tomato, chopped
  • spices of choice (I like ½ to 1 tsp of: pepper, chilli powder, garlic powder, coriander, etc)
  1. For the potatoes: Heat the oven to 400F. To replicate the nacho shape, slice the cleaned potatoes (with or without the skin - your choice) into ¼ inch thick slices. Place slices a bowl and sprinkle the spices on top. Add water or oil (optional). Place on a baking sheet and bake for 15-20 mins, flipping them halfway through the cooking.
  2. For the guacamole: Mash the avocados, mix with the other ingredients. Set aside, preferable in the fridge
  3. For the salsa: Mix all the ingredients and set aside. If you are using frozen corn, you can sauté them with the onion, for extra flavor.
  4. Once the potatoes are cooked, assemble and enjoy!


What I love about this recipe is that you can add anything topping you’d like. I added this pesto I made with tofu and cashews as an extra topping and sometimes I add vegan sour cream.


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