Vegan Potachos


Love nachos? Love potatoes?

Look no further. You will love potachos.


You really cannot go wrong here with baked potato “chips” and all the nacho fixings. This recipe is





Vegan Potachos

Serves 2


  • 1 lb red potatoes, thinly sliced
  • about 1 tbsp olive oil (enough to lightly coat potatoes)
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 1 can black beans, drained and rinsed
  • 1 avocado, sliced, diced or mashed
  • 1/2 cup salsa or fresh tomatoes
  • 1/2 cup vegan nacho cheese, I recommend The Honest Stand or Heidi Ho
  • 1 handful cilantro, chopped
  • 1 jalapeno, sliced
  • Optional: vegan sour cream


  1. Preheat oven to 425 degrees F.
  2. Toss potato slices lightly in olive oil and season with salt, garlic powder, pepper and paprika.
  3. Arrange potato slices evenly on a baking sheet or parchment paper. Cook for 20-25 minutes, flipping half way to cook evenly.
  4. After the potatoes are golden brown, broil for a couple minutes and remove from the oven.
  5. Arrange cooked potatoes on a plate and add the toppings.


Happy cooking,

Sherise Rae