Ingredients
Directions
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Prepare your potato spice mix: In a medium bowl, mix all of the spice ingredients together until blended.
Dip each potato slice into the spice mix to coat each side of the potato. Spread out the potatoes evenly on the parchment-lined baking sheet. (The natural moisture of the potatoes will help the spice mix to stick. However, if it doesn’t stick, brush the potatoes lightly with vegetable broth or water then dip into the spice mixture).
Bake the potatoes for 20 minutes, flipping halfway through.
Once the potatoes are finished cooking, line them up close together on the baking sheet so there are minimal gaps between them (preparing to add the toppings!).
Add a layer of spinach across the potatoes. Then add the tomatoes, beans, corn, red onion, black olives, and jalapeños, if using.
Bake for 10 minutes.
Remove from the oven and add the avocado and cilantro, if using.
Finally, if you’d like to add a little creaminess, add the Cilantro Cream (optional) or your favorite hot sauce on top.
Chef's Notes
Substitutions
We used Russet potatoes, but red, purple or new potatoes would work as well (you just want the rounds large enough to hold the toppings). Fingerling potatoes wouldn’t work unless you cut them lengthwise.
Instead of spinach, use organic kale.
In place of black olives, use green or kalamata olives.
Substitute chives or parsley for cilantro.
Instead of red onions, use yellow or white onions.
Instead of Cilantro Cream, add your favorite store-bought plant-based cheese or homemade cashew cheese.
Prep Ahead
Cut the potatoes the day before and store in the refrigerator in an airtight container for up to 24 hours.
If using the Cilantro Cream, make it ahead of time and store it in the refrigerator for 5–7 days.
Double the batch
If you want to make more, then double all of the ingredients, but note that when starting with the raw potato rounds, you’ll have to use two parchment-lined baking sheets to bake them the first time around. They shrink upon baking, therefore you’ll be able to transfer all of the baked potato rounds to one baking sheet before adding the toppings.
Storage
These nachos are best when enjoyed immediately after baking. If you have leftovers, store them in an airtight container and reheat them at 400 degrees F for 10–15 minutes.
Ingredients
Directions
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Prepare your potato spice mix: In a medium bowl, mix all of the spice ingredients together until blended.
Dip each potato slice into the spice mix to coat each side of the potato. Spread out the potatoes evenly on the parchment-lined baking sheet. (The natural moisture of the potatoes will help the spice mix to stick. However, if it doesn’t stick, brush the potatoes lightly with vegetable broth or water then dip into the spice mixture).
Bake the potatoes for 20 minutes, flipping halfway through.
Once the potatoes are finished cooking, line them up close together on the baking sheet so there are minimal gaps between them (preparing to add the toppings!).
Add a layer of spinach across the potatoes. Then add the tomatoes, beans, corn, red onion, black olives, and jalapeños, if using.
Bake for 10 minutes.
Remove from the oven and add the avocado and cilantro, if using.
Finally, if you’d like to add a little creaminess, add the Cilantro Cream (optional) or your favorite hot sauce on top.
