Vegetarian Irish Nachos

We're in love with these easy, cheesy Irish Nachos! Feel free to double, triple, or quadruple the recipe to feed a crowd!

Course Appetizer

Cuisine Vegetarian

Keyword Vegetarian Irish Nachos

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 142kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

2 large russet potatoes
healthy spray oil (I love my avocado oil spray)
¼ tsp paprika to taste
¼ tsp garlic powder
salt and pepper to taste
1/2-1 cup grated cheese (cheddar, pepper jack, or mexican blend)

TASTY TOPPINGS: CHOOSE YOUR FAVORITES!

fresh or pickled jalapeño slices
sour cream or Greek yogurt
salsa or pico de gallo
black beans
diced onion or pickled red onion
guacamole
tomatoes
chopped olives
corn salsa
fresh cilantro or green onions
hot sauce

Instructions

Preheat oven to 450℉.
Wash and peel potatoes and cut into discs. I like mine the same thickness and texture as steak fries. Crunchy, crust-like outside and a fluffy mashed potato-like center. It makes me weak in the knees.
Spray or rub with your favorite oil (olive, avocado, coconut, etc...) and sprinkle with paprika, garlic powder, salt, and pepper to taste.
Lay potato slices flat on a wire cooling rack or grilling rack and set on top of a reflective baking sheet. This will allow both sides to cook evenly on both sides and eliminate the need to flip the chips.
Place baking sheet on the center rack and bake at 450℉ for 25-30 minutes. They're done once they start to bubble and turn golden brown on the surface.
Remove tray from oven and cover with grated cheese. Return to oven for 1-2 minutes to melt cheese.
Add all your favorite nacho toppings and dig in!

Notes

T-Rex? Add some bacon, shredded chicken, or pulled pork and have at it!

Vegan? Skip the cheese and top with salsa, guacamole, and vegan sour cream.

Nutrition Facts below are estimated for the base recipe above using an online recipe nutrition calculator. Adjust as needed based on choice of toppings and enjoy!

Nutrition