Vegan Potato Nachos Recipe

Vegan Potato Nachos Recipe

This vegan potato nachos recipe makes cheesy loaded vegan nachos using potatoes, seasoning, vegetable toppings and vegan cheese! It also takes only 5 mins to make & 20 mins to cook in an air fryer or oven!

Trust me, this vegan version of potato nachos is so good you’ll be making it for any occasion! It’s also perfect for when you have family or friends over.


My potato nachos recipe is vegan, gluten-free, and can be made nut-free or soy-free depending on which cheese you use!


Recipe for Vegan Potato Nachos

Recipe for Vegan Potato Nachos

For this vegan nachos recipe, instead of using tortilla chips to make nachos, we are replacing them with home-made potato chips that we can cook in the air fryer or oven. These are absolutely delicious and super easy to make. I used 400g of mini gold potatoes, but you can use whichever potatoes you prefer. I find baby potatoes make the perfect sliced potatoes for nachos!

There are many ways of making cheesy potato nachos without dairy! You can use your favourite vegan shredded cheese OR you can use a vegan cheese sauce like my budget-friendly vegan cheese sauce or my tasty & creamy cashew cheese sauce! Top your nachos with whatever toppings you’d like but will give my fave recommendations below 🙂

You can also watch me on YouTube make vegan potato nachos & other holiday recipes!

More Recipes: Vegan Cheese Sauce

Cheap Lazy Vegan Potato Nachos
Vegan Potato Nachos topped with vegan cheese & vegetables

Ingredients

  • Potatoes
  • Oil
  • Seasoning: Garlic Powder, Salt, Smoked Paprika or anything you like!

Choice of Nacho Toppings:

  • Vegan shredded cheese or vegan cheese sauce
  • Black beans
  • Tomatoes
  • Onion
  • Cilantro
  • Lime Juice
  • Vegan sour cream

Measurements in Recipe card below!


How To Make Potato Nachos (Vegan)

How To Make Potato Nachos (Vegan)

1. You can make your vegan potato nachos in an air fryer or oven! If you’re using an oven, go ahead and preheat your oven to 425 degrees F.

2. First we have to make the potato chips for your nachos. Take your potatoes, rinse them and cut them into very thin slices, around a 1/4 of an inch or even thinner. Preferably you use small potatoes but big wide potato nachos could also work too.

3. Add the sliced potatoes into a mixing bowl and coat them with the oil of your choice. Add some salt, and garlic powder. Optionally, you can also add smoked paprika or paprika as well as any other spices you like as well.

4. Now it’s time to cook your potato chips in the air fryer or oven. For the air fryer: separate the oil-coated potatoes as best as you can and air fry at 400 degrees F for around 15-20 minutes or until crispy on the outside & to your liking. Flip them halfway to evenly cook them (so 10 minutes first and then flip and do another 5-10 minutes). For the oven: lay the potato chips out on a lined baking sheet and bake these for around 30 minutes or until crispy on the outside & to your liking, flipping them halfway.

5. While the potatoes are cooking, prepare your toppings of choice. I decided to make pico de gallo by mixing together: diced tomato, diced red onion, cilantro, lime juice and a little salt. Set that aside. Next, decide which vegan cheese you want to add to your nachos. You can also use a vegan cheese sauce like my budget-friendly vegan cheese sauce or my tasty & creamy cashew cheese sauce. Both are super easy to make at home!

6. Once the air fryer or oven is done, it’s time to make your vegan nachos! Lay out some parchment paper on your air fryer tray or oven sheet and add around 1/2 the crispy potatoes, top with around 1/2 the grated vegan cheese, add another layer of the potatoes and top with the rest of the cheese. Air fry again for another 5 minutes at 350 degrees or just until cheese melts. For oven, turn heat down to 350-375 and add back in oven for another 5 minutes or until the cheese has melted. If you’re using a vegan cheese sauce, you can just skip this step and layer your toppings and potatoes as you need onto a serving plate, and you can serve the pourable cheese on the side or pour on the top.

Voila! You just made delicious layered potato nachos! Now, add your toppings like black beans, pico de gallo mixture, green onions, etc. You can also serve this with a side of vegan sour cream and salsa!

Vegan Potato Nachos

Vegan Potato Nachos

This vegan potato nachos recipe makes cheesy loaded vegan nachos using potatoes, seasoning, vegetable toppings and vegan cheese!
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Vegan
Keyword: nachos, Potatoes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 197kcal

Equipment

  • 1 Air Fryer or oven
  • 1 Mixing Bowl
  • 1 Knife & Cutting Board

Ingredients

  • 400 g potatoes I used baby gold potatoes
  • 1 tbsp oil
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika or paprika (optional)

Optional Vegan Nacho Toppings

  • 1/2 cup vegan shredded cheese or vegan cheese sauce
  • 1/2 cup black beans
  • 2 small tomatoes or equivalent, diced
  • 1/4 red onion diced
  • 2 tbsp cilantro chopped finely
  • 1/2 lime juice squeezed from 1/2 lime
  • pinch salt

Instructions

  • You can make your vegan potato nachos in an air fryer or oven! If you’re using an oven, go ahead and preheat your oven to 425 degrees F.
  • First we have to make the potato chips for your nachos. Take your potatoes, rinse them and cut them into very thin slices, around a 1/4 of an inch or even thinner. Preferably you use small potatoes but big wide potato nachos could also work too.
  • Add the sliced potatoes into a mixing bowl and coat them with the oil of your choice. Add some salt, and garlic powder. Optionally, you can also add smoked paprika or paprika as well as any other spices you like as well.
  • Now it's time to cook your potato chips in the air fryer or oven. For the air fryer: separate the oil-coated potatoes as best as you can and air fry at 400 degrees F for around 15-20 minutes or until crispy on the outside & to your liking. Flip them halfway to evenly cook them (so 10 minutes first and then flip and do another 5-10 minutes). For the oven: lay the potato chips out on a lined baking sheet and bake these for around 30 minutes or until crispy on the outside & to your liking, flipping them halfway.
  • While the potatoes are cooking, prepare your toppings of choice. I decided to make pico de gallo by mixing together: diced tomato, diced red onion, cilantro, lime juice and a little salt. Set that aside. Next, decide which vegan cheese you want to add to your nachos. You can also use a vegan cheese sauce like my budget-friendly vegan cheese sauce or my tasty & creamy cashew cheese sauce. Both are super easy to make at home!
  • Once the air fryer or oven is done, it's time to make your vegan nachos! Lay out some parchment paper on your air fryer tray or oven sheet and add around 1/2 the crispy potatoes, top with around 1/2 the grated vegan cheese, add another layer of the potatoes and top with the rest of the cheese. Air fry again for another 5 minutes at 350 degrees or just until cheese melts. For oven, turn heat down to 350-375 and add back in oven for another 5 minutes or until the cheese has melted. If you’re using a vegan cheese sauce, you can just skip this step and layer your toppings and potatoes as you need onto a serving plate, and you can serve the pourable cheese on the side or pour on the top.
  • Voila! You just made delicious layered potato nachos! Now, add your toppings like black beans, pico de gallo mixture, green onions, etc. You can also serve this with a side of vegan sour cream and salsa!

Nutrition

Calories: 197kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 295mg | Potassium: 635mg | Fiber: 6g | Sugar: 2g | Vitamin A: 523IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 2mg

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