Pizza and nachos are two of my biggest weaknesses. If they’re there, I’m going to eat the hell out of them.
These vegan nachos are no different.
When I’m testing recipes in the kitchen I do my very best to save as much of whatever I made to eat for lunch, dinner, etc. Most of the time the food can be stored in the fridge and eaten at a later time.
But with nachos? You kind of need to eat them immediately.
Ugh. It still hurts. But they tasted so good.
Of course there are a million different ways to get your nacho on. But my nachos always include roasted peppers. Please do not be alarmed by the charring on this pepper. You don’t actually eat the char. You’ll peel that completely away and then you’re left with a tender, sweet, juicy pepper.
And while you can simply cube your avocado and call it a day, I like to make things a little saucier (I’m this funny in real life, too) with my favorite avocado crema.
“Crema” makes me sounds super fancy but the ingredients are actually super simple.
avocado + lime juice + salt
Add to my list of weaknesses, chips.
I decided to put a little spin on classic tortilla chip nachos and bake thin slices of russet potatoes into extra crispy chips. I rubbed them with a few Mexican seasonings for good measure.
Why yes, I did just give you a recipe for sweet potato chips on Monday. You have such a good memory! Those would be an excellent choice here, but I wasn’t in the mood to babysit my oven. It happens.
And there is always the option to use bagged tortilla chips, because that is about 100 times easier. No shame!
But, I mean, look at these beauties. They’re just waiting to be dipped.
This queso has been sitting in my fridge for a few days and it’s just as good as it was on day one. Have you made it yet? You’ll be making a really great decision if you do.
So after you do the 5 million tasks I’ve just asked you to do, then all you have to do is layer everything together!
And then die. Because the delicious factor of these nachos will kill you.
Alternative serving option: Make a nacho bar for your guests (or for dinner!) with different chip options, warm queso, and all other ingredients.
Vegan Nachos Supreme gluten-free, vegan // yields 2-4 servings
for the nacho potato chips:
- 2-3 medium russet potatoes
- 2-3 tablespoons cooking oil (I used refined avocado)
- 1-2 tablespoons Mexican seasoning blend
- sea salt
for the toppings:
- 2 bell peppers
- 2 large avocados
- 1-2 limes, juiced
- 1 batch vegan queso
- 1 cup black beans (drained + rinsed)
- green onion
- red onion
- jalapenos (optional)
chips: (or, simply use your favorite tortilla chips!)
Heat oven to 375° F.
Using a mandolin (or sharp knife) slice the potatoes lengthwise 1/8-inch thick or slightly thinner. Rinse in a colander thoroughly with cold water. Pat with a towel to dry (as best you can).
Place 1/2 of the potato slices in a bowl and toss with about 1 tablespoon or so of oil until all sides are well-coated but not dripping. Add more if needed. Add 2-3 teaspoons of seasoning and rub in (no salt yet). Line a large baking sheet with foil and lightly oil. Place potato slices in a single layer (not overlapping). Repeat with the rest of the potatoes and place on another baking sheet.
Bake for 15 minutes, flip all slices, then bake for another 10 minutes. Flip again and bake for 3-8 minutes watching closely during this time. As the potatoes start to fully crisp remove them and place on a cooling rack. Continue to bake until all are golden brown and stiff. Generously salt once out of the oven and let fully cool.
While potato chips are cooking, roast your red peppers over a gas flame on med-high/high heat. Place the dry pepper directly on the grate and let cook on each side until the pepper is fully charred (It takes about 4-5 minutes per side and is normal to hear popping.). Or, turn your oven on to broil and roast peppers about 5-6 inches away from the heating element until fully charred on all sides. Once fully charred place in a large bowl with plastic wrap tightly over top for at least 15 minutes. Rinse under cool water and peel off all of the charred skin. Drain liquid, remove seeds, and thinly slice. Set aside.
After peppers and chips are done, toss sliced peppers on a pan with the black beans, a squeeze of lime juice, and big pinch of salt. Bake for 5 minutes at 375° to remove a bit of liquid. Let cool for 5 minutes.
Place avocados, juice from 1 lime, and a generous pinch of salt in a food processor. Turn on until pureed. Add more lime and salt to your liking. Refrigerate in a sealed container until ready to use.
Lightly heat the queso.
Layer nachos with these chips or your favorite tortilla chips.
Chips –> queso –> avocado crema –> peppers/beans –> repeat and top with onion, jalapenos, cilantro, etc.
For easier application of the avocado crema you can scoop into a bag, cut a small tip from the corner, and pipe over the nachos.
If your peppers and queso are steaming hot it will soften the chips more quickly. I layered the nachos when the peppers, beans, and queso were warm.
Just like with regular saucy nachos, if your chips are drenched in queso they will soften.