I’m excited to share my potato nachos recipe with you. I love how this dish turns simple potato slices into a crunchy, cheesy snack that’s full of zesty flavors!
Level: Easy
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
Have you ever tried potato nachos? If you enjoy a crunchy snack with a twist, you will love this recipe. I created these nachos as a fun and healthy spin on traditional nachos by using potato slices instead of tortilla chips. It’s quick to make and perfect for a snack or light meal.
Description
This recipe starts with large baking potatoes sliced into thin, even rounds. I broil the slices until they are tender and golden, then layer them with taco sauce, shredded Monterey Jack cheese, green onions, chopped green chiles, and black olives. The result is a snack that is crispy, cheesy, and bursting with flavor. Every bite delivers a satisfying crunch and a mix of tangy and savory notes.
Ingredients
• 2 large baking potatoes, washed
• 1/4 teaspoon salt
• 2 cups taco sauce
• 1 cup sliced green onions
• 1 cup chopped green chiles
• 1 cup shredded Monterey Jack cheese
• 1 cup sliced black olives
Directions
- Preheat: Set your oven to the broil setting.
- Slice the Potatoes:
o Cut the potatoes into 1/4-inch thick slices. - Prepare the Pans:
o Spray two large broiler pans with non-stick cooking spray. - Arrange the Slices:
o Lay the potato slices in a single layer on the pans.
o Sprinkle salt evenly over the slices. - Broil the Potatoes:
o Broil for about 5 minutes on each side until the slices are tender and golden brown. - Add Toppings:
o Remove the pans from the oven.
o Drizzle taco sauce over the potato slices.
o Sprinkle the green onions, chopped green chiles, shredded Monterey Jack cheese, and sliced black olives on top. - Melt the Cheese:
o Return the pans to the oven and broil for an additional 2 minutes or until the cheese melts. - Serve:
o Remove the nachos from the oven and serve them hot.
Process Details
• Even Slicing: I make sure to cut the potatoes into uniform 1/4-inch slices. This ensures they cook evenly and become nicely crisp.
• Broiling Carefully: Keep a close eye on the potatoes while broiling; broilers work quickly, and you don’t want them to burn.
• Layering Flavors: Drizzling the taco sauce first helps the cheese and other toppings stick better to the potatoes.
• Quick Melt: A short final broil melts the cheese perfectly while keeping the potato slices crunchy.
Tips for Success
• Uniform Slices: Use a sharp knife or mandoline to cut the potato slices evenly for consistent cooking.
• Stay Nearby: Because broiling happens fast, stay close to your oven to monitor the progress.
• Customize Toppings: Adjust the amount of taco sauce or cheese to suit your taste. You can also add extra toppings like a sprinkle of cilantro or a dash of hot sauce.
• Serve Right Away: Enjoy the potato nachos immediately for the best texture and flavor.
Serving Ideas
• As a Snack: Serve these nachos during movie nights or game days.
• With Dips: Pair them with extra taco sauce, salsa, or guacamole for a delicious dip.
• Light Meal: Enjoy them as a light meal along with a fresh side salad.
Nutrition Info (Approximate per Serving)
• Calories: 250–300
• Fat: 12–15 grams
• Carbohydrates: 30–35 grams
• Protein: 8–10 grams
I hope you enjoy making these potato nachos as much as I do. They are a fun, healthy twist on classic nachos that offer a delightful crunch and a burst of flavor in every bite. Give this recipe a try and let me know how it turns out for you!