Nachos! With potatoes!
I know I’ve done it before, but you loved it oh so much, so I’m doing it again. This time, we’ve kept things super simple, but we’re still embracing the same ethos. Potato nachos can be healthy nachos. Clean eating nachos. All the things that nachos usually aren’t.
They also address the fact that in the UK, proper decent tortilla chips (as in, not just plain Doritos) have always been a little hard to come by (although some excellent ones are starting to pop up including the Kettle chips brand!).
But you know what is easy and cheap to source on these shores?
And potatoes lend your plate of nachos a more substantial feel to them. They make a meal out of nachos. I guess you already know how I feel about entirely potato based dinners. They are a-OK.
Anyway, regardless of whether they are potato or chip based, nachos can be a lot of work with all the different toppings you need to prepare (and if you go down the potato nacho route, you have all the work to do preparing the potato rounds too). So while a big plate of loaded nachos with multiple toppings is a beautiful thing, these stripped-back nachos are a little more achievable when time is limited.
The avocado salsa is sort of a two-in-one solution, covering your guacamole and salsa needs at the same time. There’s no chopping involved since it’s made in a food processor with the whole tomato. A little light yogurt joins the party, and some fresh chives are the perfect finish.
Lots of fresh flavours, lots of moisture. I really loved this more minimal style of potato nacho. It doesn’t always replace the towering plates with multiple toppings, but sometimes the lightness and simplicity hits the spot.
- 1 serving of mild & fresh avocado salsa
- 3 potatoes
- A handful of grated cheese
- A few spoonfuls of light greek yogurt
- Chopped fresh chives or cilantro, optional
- Pre-het oven to 205C / 400F
- Slice your potatoes horizontally, into approximately ¼ inch rounds.
- Cover a large baking tray (you may need 2) with baking paper, and then brush a thin layer of vegetable oil over it.
- Place the rounds on top of the baking paper and brush with a thin layer of oil on top of each.
- Place in the oven and bake for 15 minutes. Then flip them over and bake for another 15. They should be cooked through and a little bit crispy. If they are too soggy, you may want to broil or grill them for a few minutes to crisp them up.
- Now move the potato rounds to the plate or tray you will be serving them on. Pile them up and sprinkle with cheese. Grill / broil for a few minutes to melt the cheese.
- Top your nachos with spoonfuls of salsa and yogurt, and a sprinkling of chives or cilantro.