Being Texas “born-n-raised” I have to admit that my eyebrows raised a bit when I saw a recipe for “healthy” potato nachos. Being a nachos-lover, but a very limited partaker, I had to check this scrumptious looking recipe for potato nachos. The ingredients are fantastic and now all nacho-lovers, such as myself, can indulge in this potato nacho recipe that is not only good, but healthy. I give a high-five to Christine from Ciao Veggie for coming up with such a great and, dare I say, much needed healthy nacho recipe.
By replacing the deep fried tortilla chips that are the norm in nacho recipes with freshly baked potato slices, we have a plate of nachos which is basically all veggies and potatoes. The usual sour cream topping has been replaced with very thick fat free yogurt like Fage or Chobani which comes in a close second and contains all the healthy bacterial cultures that you get from a decent yogurt. If you do not eat dairy, you can certainly omit this topping. The guacamole contains all the great health benefits of avocado.
Healthy Potato Nachos Recipe
I highly suggest using organic or locally grown ingredients.
- 3 potatoes
- A handful of grated cheddar cheese
- A handful of chopped spring onions (aka scallions / green onions)
- 1-2 jalepenos, de-seeded and sliced
- A couple scoops of greek yogurt
- A few handfuls of rocket / arugula
For the salsa (this will make a huge batch- you will have leftovers!)
- One can of black beans, drained and rinsed
- 3 tomatoes, de-seeded and chopped into tiny pieces
- 1 small red or green bell pepper, minced
- 1 small red onion, minced
- A handful of chopped coriander (aka cilantro)
- Juice of 1 lime
For the guacamole
- 1 medium avocado
- A few grinds of sea salt
- 1-2 tsps of fresh lime juice
- Pre-heat oven to 205C / 400F
- While it’s pre-heating, prepare the salsa and guacamole.
- Combine all salsa ingredients in a bowl. Place in the fridge to allow the flavours to mingle.
- Prepare the guacamole by mashing the avocado with the salt and lime juice. Leave to one side while you get everything else ready (don’t refrigerate)
- Wash potatoes thoroughly. Slice your potatoes horizontally, into approximately ¼ inch rounds. (The more consistent, the better, because it keeps them cooking evenly, but if, like me, you don’t have a mandolin, you will probably end up with some thinner, crispier slices in the mix. Which is not a terrible thing.)
- Cover a large baking tray (you may need 2) with baking paper, and then brush a thin layer of a healthy oil (one that has a high heat point) over it.
- Place the rounds on top of the baking paper and brush with a thin layer of healthy oil on top of each.
- Place in the oven and bake for 15 minutes. Then flip them over and bake for another 15. They should be cooked through and a little bit crispy. If they are too soggy, you may want to broil or grill them for a few minutes to crisp them up.
- Now move the potato rounds to the plate or tray you will be serving them on. Pile them up and sprinkle with cheese. Grill / broil for a few minutes to melt the cheese.
- Top your nachos with salsa, jalapeno slices, and a couple spoonfuls each of guacamole and greek yogurt.
- Cover in rocket / arugula and serve!
Pictures and recipe provided by Ciao Veggie and used with permission.