These healthy potato nachos are incredibly tasty! These are based on the “tree hugger” vegetarian nachos at Bermuda’s Swizzle Inn, but lightened up by using baked potato rounds instead of tortilla chips. Packed with veggies, beans and arugula on top. You will love them!
Healthy nachos? Yeah, that is quite a promise. Let’s see if I can deliver on it!
These nachos are inspired by the “tree hugger” vegetarian nachos that we ate on our recent trip to Bermuda, in the Swizzle Inn. The Swizzle Inn is famed for their nachos, and I loooove a plate of nachos. So I was very happy to see a vegetarian plate on the menu, dubbed the “Tree Hugger” variety. That + a little jug of Swizzler left us oh so satisfied with our situation.
I decided to recreate those nachos when we got home, but once home we decided that we ate too unhealthily while we were on vacation and so we simply must start Being Better.
Being better, we decided, was going to involve much more fruit and veg, much less processed food, and much less sugar.
So, even though the Tree Hugger nachos were fabulously full of veggies and black beans, with a mound of rocket (arugula) on top, buying a bag of tortilla chips was not so much on the agenda.
Potatoes to the rescue! By replacing deep fried tortilla chips with freshly baked potato slices, we have a plate of nachos which is basically all veggies and fruits. Hurrah for potato nachos!
I also went light on the dairy fat. Using a really strong cheddar cheese means that the flavor packs a lot of punch and you don’t need as much in quantity. And I swapped the sour cream for fat free greek yogurt. I love sour cream, so it always hurts a little bit to replace it with anything. But a very thick fat free yogurt like Fage or Chobani does come a close second, with the all the healthy benefits that you get from a decent yogurt.
The potato nachos come together beautifully, tasting far more naughty than they have any right to taste.
Healthy Potato Nachos
- 3 potatoes, sliced into horizontal rounds around 1/4 inch thick
- A handful of grated cheddar cheese
- A handful of chopped spring onions, aka scallions / green onions
- 1-2 jalepenos, de-seeded and sliced
- A couple scoops of greek yogurt
- A few handfuls of rocket / arugula
For the salsa (this will make a huge batch- you will have leftovers)
- One can of black beans, drained and rinsed
- 3 tomatoes, de-seeded and chopped into tiny pieces
- 1 small red or green bell pepper, minced
- 1 small red onion, minced
- A handful of chopped coriander, aka cilantro
- Juice of 1 lime
For the guacamole
- 1 medium avocado
- A few grinds of sea salt
- 1-2 tsps of lime juice
- Pre-het oven to 205C / 400F
- While it’s pre-heating, prepare the salsa and guacamole.
- Combine all salsa ingredients in a bowl. Place in the fridge to allow the flavours to mingle.
- Prepare the guacamole by mashing the avocado with the salt and lime juice. Leave to one side while you get everything else ready (don’t refrigerate)
- 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 potato 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 salsa, jalapeno slices, and a couple spoonfuls each of guacamole and greek yogurt.
- Cover in rocket / arugula and serve!