Oven Potato Slice Nachos
Transform your snack game with these irresistible Oven Potato Slice Nachos, a bold twist on traditional nachos that swaps out tortilla chips for crispy, oven-baked potato rounds. Perfectly seasoned with smoked paprika and black pepper, these potato slices serve as the ultimate base for layers of melty cheddar cheese, hearty black beans, fresh diced tomatoes, and spicy jalapeños. Topped with dollops of creamy sour cream, guacamole or avocado, and a sprinkle of green onions and cilantro, this recipe is as beautiful as it is delicious. Ready in just 45 minutes, these homemade potato nachos are the perfect appetizer for game day, a party platter, or a fun family dinner. Bursting with bold flavors and packed with customizable toppings, this is a gluten-free, crowd-pleasing option everyone will rave about!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 1 cup Diced tomatoes
- 0.5 cup Sliced jalapeños
- 0.5 cup Sour cream
- 0.5 cup Guacamole or sliced avocado
- 0.25 cup Chopped green onions
- 2 tablespoons Fresh cilantro (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Wash and scrub the potatoes thoroughly. Slice them into 1/4-inch thick rounds using a sharp knife or a mandoline slicer.
Place the potato slices in a large mixing bowl. Drizzle them with olive oil, then sprinkle with salt, smoked paprika, and black pepper. Toss until the slices are evenly coated.
Arrange the potato slices in a single layer on the prepared baking sheet, making sure they do not overlap.
Bake the potatoes in the preheated oven for 20 minutes. Then, flip each slice over and bake for an additional 10 minutes, or until golden brown and crispy.
Remove the potatoes from the oven. Keeping them on the baking sheet, sprinkle the shredded cheddar cheese evenly over the potato slices. Scatter the black beans, diced tomatoes, and sliced jalapeños over the top.
Return the baking sheet to the oven and bake for an additional 5 to 7 minutes, or until the cheese is melted and bubbly.
Take the baking sheet out of the oven and let it cool slightly. Transfer the potato nachos to a serving platter, or serve directly from the baking sheet for a rustic presentation.
Top the nachos with dollops of sour cream, guacamole, and a sprinkle of chopped green onions. Garnish with fresh cilantro if using.
Serve immediately, and enjoy your crispy and flavorful Oven Potato Slice Nachos!
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 6.4 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
