Prep time: 5 mins, Cook time: 8 mins
This recipe is a super easy to make – pretty much identical to making regular nachos, and so so good. I like this recipe because it’s a great way to satisfy your nasty nacho craving while skipping the dairy and the deep fried tortilla chips – double win!
While I sometimes crave the crunch of tortilla chips, it’s important to remember they are deep fried, so I try to limit my consumption. Potato slices make a healthy and very filling substitute for the chips, and the overall impression of this dish is so savoury and satisfying, you will not miss the chips – I promise.
2-3 red potatoes
1 sm yellow onion
1 stalk of green onion
2 tbl sp of black olives
1 sm avocado
Daiya Cheddar Style Shreds
Daiya Mozza Style Shreds
pinch of cumin
First fire up the broiler in your oven (top oven element) and move the rack to the highest position. Next, slice the potatoes and cook on high in the microwave in a covered glass dish, in about a half inch of water for. Cook for about 5 minutes, or until they feel soft when poked with a fork. Drain and toss in olive oil with a pinch of cumin. Arrange on a big plate like you would tortilla chips and cover in a light layer of Daiya Mozza/Cheddar shreds. Add your favourite nacho toppings – I’ve added chopped yellow onion, green onion, and olives. and put the plate in the oven under the broiler for 2-3 minutes to melt everything together.
Remove from oven and add chopped avocado chunks, salsa, and chopped cilantro. Dig in!