Get ready to revolutionize your snack game with a mouthwatering fusion of crispy potatoes and classic nacho flavors! These Sheet Pan Potato Nachos are about to become your new obsession, transforming the traditional nacho experience into a crispy, cheesy, flavor-packed sensation that will have everyone begging for seconds. Forget boring chips - these potato nachos are the ultimate crowd-pleaser that combines the best of Mexican-inspired cuisine with a crispy potato base that'll make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large potatoes, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup shredded cheese (cheddar or vegan)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapeños
- 1/4 cup chopped green onions
- Guacamole and salsa for serving
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to crisp up the potato slices and melt the cheese perfectly.
- Wash and scrub the 4 large potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel.
- Using a sharp knife or a mandoline slicer, thinly slice the potatoes into even rounds, about 1/8 inch thick. This will ensure they cook evenly and become crispy.
- In a large mixing bowl, combine the sliced potatoes, 2 tablespoons of olive oil, 1 teaspoon of chili powder, and 1 teaspoon of garlic powder. Toss everything together until the potato slices are evenly coated with the oil and spices.
- Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking. Spread the seasoned potato slices in a single layer on the baking sheet, making sure they are not overlapping.
- Place the baking sheet in the preheated oven and bake the potato slices for about 20-25 minutes, or until they are golden brown and crispy. Halfway through baking, flip the potato slices for even cooking.
- Once the potatoes are done, remove the baking sheet from the oven. Sprinkle 1 cup of shredded cheese evenly over the hot potato slices, followed by 1/2 cup of drained and rinsed black beans, 1/2 cup of diced tomatoes, and 1/4 cup of sliced jalapeños.
- Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- After removing the nachos from the oven, let them cool for a minute. Then, sprinkle 1/4 cup of chopped green onions over the top for added flavor and freshness.
- Serve the sheet pan potato nachos hot, accompanied by guacamole and salsa on the side for dipping. Enjoy your delicious and satisfying Mexican-inspired dish!
Tips
- Slice Consistently: Use a mandoline slicer or a sharp knife to create even potato slices. Uniform thickness ensures every bite is perfectly crispy.
- Don't Overcrowd: Spread potato slices in a single layer with some space between them. Overcrowding will make them soggy instead of crisp.
- Pat Potatoes Dry: Ensure your potato slices are completely dry before seasoning to achieve maximum crispiness.
- Customize Your Toppings: Feel free to experiment with different cheeses, proteins, or vegetarian alternatives to make the dish your own.
- Serve Immediately: Potato nachos are best enjoyed right out of the oven when the cheese is melted and the potatoes are at their crispiest.
- Make It Spicy: Adjust the jalapeños or add hot sauce to kick up the heat to your preferred level.
- Prep Ahead: You can slice and season the potatoes in advance, making last-minute cooking a breeze!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
