Fully Loaded Potato Nachos

Fully Loaded Potato Nachos

Honestly, this one came out of us thinking: what if nachos, but make them even more satisfying? Potato nachos are everything we love about the original but with crispy, spiced potato slices doing the heavy lifting instead of corn chips. We keep coming back to this because it's proper crowd-pleasing food, the kind of thing you put in the middle of the table and everyone just goes for it. You get crunch, heat, creaminess, and all those big bold Mexican flavours in every single bite. Make this tonight and we guarantee you'll be planning when to make it again before you've even finished the plate.

Cook: 55 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • 3x large baking trays oiled
  • Lasagne dish
  • Potato masher
  • Grater

Ingredients

  • 8 potatoes - cut into thin slices
  • 25g garlic powder
  • 25g onion powder
  • 25g paprika
  • 25g cayenne pepper
  • 1 tsp salt to taste
  • 130ml olive oil
  • 1 x 400g can of black beans drained
  • 1 red onion - finely chopped
  • 120g cherry tomatoes
  • 60g jalapeños
  • 90g plant-based cheddar - grated
  • 90g plant-based pizza cheese - grated
  • Seitan steak - cut into strips
  • 2 avocados
  • 1 tbsp lime juice
  • 1 tsp salt to taste
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 12g cherry tomatoes
  • 1 red chilli - sliced
  • ¼ red onion - finely chopped
  • bunch of coriander

Method

1

Bake the potatoes

  • Oil your baking trays, we used 3 trays, so roughly 40ml on each. Lay out the potato slices
  • Cover the potato slices in the spices (divide the spices evenly between the 3 tray, not all on one)
  • Bake the potatoes for 25 minutes (or until they’re crispy - the cooking time will depend on how finely you sliced the potatoes, so keep an eye on them!
2

Take out the potatoes

  • Once the potatoes are done cooking, take them out of the oven, let them cool down a bit and then line the bottom of a lasagne dish with them
3

Add the fillings

  • Take the potatoes out of the oven, let them cool down a bit and then line the bottom of a lasagne dish with them
  • Layer all the fillings then add another layer of potato nachos and repeat the process until you have no more filling ingredients or potato nachos left (finish on a layer of the dairy-free cheeses mixed together)
  • Cover the lasagne dish in tin foil and bake the nachos for 25 minutes. The tin foil will make the dairy-free cheese nice & melty
4

For the guacamole

  • Whilst the nachos are cooking make the guacamole
  • Mash the avocados with a fork, slice the tomatoes in half then add in all the other ingredients and mix together
5

Time to serve

  • Take the nachos out of the oven and serve immediately with a big dollop of guacamole

Tips & Variations

  • Slice them thin: The thinner your potato slices, the crispier they'll get. We find a mandoline works brilliantly here if you've got one, or just take your time with a sharp knife. Aim for about 3-4mm.
  • Don't crowd the trays: Give the potato slices a bit of space so they roast rather than steam. If they're overlapping too much, grab an extra tray. It's worth it for that crunch.
  • Make it your own: Load these up with whatever you've got in the fridge. Pickled jalapeños, sliced avocado, a big dollop of vegan sour cream, fresh coriander; the more the better as far as we're concerned.

Why This Works

The trick here is getting those potato slices genuinely crispy before you load them up. If they're soft, the whole thing goes a bit sad, and nobody wants that. Spreading the spices evenly across the trays rather than dumping them all in one place means every slice gets that smoky, seasoned coating. Trust us on this one; it makes a real difference.