Healthy Potato Nachos

4.34 from 3 votes

These amazing Potato Nachos are not only gluten-free, vegan, and good-for-you, but they are also absolutely scrumptious!!

Prep Time10

Cook Time35

Total Time45

Servings: servings

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

1 recipe Jennifer's Kitchen 5-Minute Vegan Cheese Sauce see in-post note above recipe
1 recipe Jennifer's Kitchen Vegan Sour Cream see in-post note above recipe
1 medium fresh tomato, diced
8 green onions, sliced or 1 small onion, diced
1 (6-ounce) can black or tree-ripened olives, sliced or 1 (6-ounce) can sliced black olives
lime wedges or lime juice, optional

Cut potatoes into slices approximately 1/4 inch thick. (I recommend using a food processor to slice potatoes quickly and ensure slices are all the same size, which helps them bake evenly.)
Place in a large bowl or gallon-size Ziploc bag.
Drizzle olive oil over potatoes and mix well. Add seasonings and mix thoroughly.
Line two large baking sheets with parchment paper and lightly oil. Place potatoes single layer on baking sheets. (It’s okay if some of the potatoes overlap slightly.)
Bake at 400°F for 35 minutes or until potatoes are nicely browned. (Baking time will vary depending on the thickness of the potatoes.)
Meanwhile, prepare toppings. Serve hot potatoes topped with cheese sauce, vegetables, and then sour cream.

See tips and notes for making these Healthy Potato Nachos in post above this recipe.