This recipe is the perfect healthier twist on your favorite loaded nachos. It hits the spots for a cheesy and flavorful plate of nachos with a grain free twist. Instead of tortilla or corn chips, you use thinly sliced potato coins! It's so easy to make and will please even the pickiest of eaters. This one is always a crowd please, so whether your cooking for game day or your Sunday cook-out, add this recipe to your list!
2 Large russet potatoes
2 Cup shredded sharp cheddar cheese (or vegan cheese)
1/4 Cup fresh cilantro, roughly diced
1 Large radish, thinly sliced
2 Scallions, diced
1/4 Cup pickled jalapeños (drained and dried)
1 Avocado, cubed
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp olive oil
Preheat your oven to 425F and grease a baking sheet with avocado oil. Set this aside.
Wash and thinly slice the potatoes about 1/8" thick. Add the potato slices directly to a bowl with ice water (this removes the starch and gives you extra crispy potatoes). Leave the potatoes to soak in the ice water for 15-20 minutes.
Remove the potatoes from the water and dry them very well with a clean towel. Place the potato slices closely together on the greased baking sheet. Drizzle with olive oil and evenly season with the salt and pepper. Bake for 20 minutes or until golden and crispy.
Once the potatoes are golden, remove from the oven and raise the oven temperature to broil.
Sprinkle the shredded cheese over half of the potatoes and broil for 5-7 minutes or until the cheese is bubbly.
Remove the potato nachos from the oven and top with the jalapeños, sliced radish, avocado, cilantro, a squeeze of lime juice and a few fresh lime wedges. Enjoy!