These dairy-free potato nachos are loaded, crispy, and easy-to-make! Whether you’re hosting a game day gathering, preparing a crowd-pleasing appetizer, or simply craving a delicious dinner option, these oven-baked wonders are sure to impress. Packed with flavor and completely gluten-free, these dairy-free potato nachos are the perfect combination of crispy potato slices, savory toppings, and a medley of mouthwatering spices. And the best part? They’re quick to whip up, making them an ideal go-to recipe for those busy days. Get ready to dive into a plateful of dairy-free deliciousness that will have everyone coming back for seconds!
Why You’ll Love These Dairy-Free Potato Nachos
They are packed with flavor.
These nachos are kid-friendly!
They are also allergy-friendly and easily adaptable!
All you need for this recipe is a baking sheet.
Ingredients Needed to Make These Dairy-Free Potato Nachos
Potatoes: Feel free to use any kind of potato you would like here! You can use red, yellow or mix it up with sweet potatoes or Japanese sweet potatoes.
Beans: I used black beans, but feel free to use any beans of your choice. You could also try chickpeas!
Onion: My preference when it comes to onions is usually sweet onion! I find that these taste the best in my recipes.
Peppers: Any color pepper works well here! If you are looking for a shortcut, purchase frozen pre-sliced peppers.
Protein: I used chicken on these but feel free to mix it up with ground beef or any other meat you desire!
Sauce: Feel free to use salsa, buffalo sauce, vegan cheese, vegan ranch or any other sauce you have on hand!
Avocado: Love topping these with a healthy fat!
Spices/Salt: I used garlic powder, chili powder and salt on the potatoes. My favorite salt is Redmond Real Salt because it has great ingredients and there are no unnecessary fillers. If you use my discount code LESSWITHLAUR you can get 15% off their website.
How to Make These Delicious Dairy-Free Potato Nachos
Preheat oven to 375 F. Line a baking sheet with thinly sliced potatoes. Bake for approximately 20 minutes. Add other vegetables and bake for another 20 minutes until veggies are cooked and potatoes are crispy. To build the nacho plate, start with the bottom layer, the crispy potatoes. Add the beans, peppers, onion and top with protein and sauce. Add slices of avocado on the top. Enjoy!
I recommend eating these immediately upon making for best taste. Leftovers can also be stored in the fridge for up to 5 days.
Why potatoes instead of chips?
This can be a super fun way to mix it up! If you make your potatoes super crispy, they still have that nice crunch!
Be sure to try these other gluten-free and dairy-free appetizer ideas next:
How to Make Dairy-Free Potato Nachos
- 2 potatoes, thinly sliced
- 1 pepper
- 1 can beans
- 1 onion
- 1 package chicken breast, cooked and shredded
- 1 jar sauce (buffalo, salsa, ranch, cheese)
- garlic Powder
- 1 avocado
- Preheat oven to 375°F. Line a baking sheet with thinly sliced potatoes. Bake for approximately 20 minutes.
- Add other vegetables and bake for another 20 minutes until veggies are cooked and potatoes are crispy.
- To build the nacho plate, start with the bottom layer, the crispy potatoes. Add the beans, peppers, onion and top with protein and sauce.
- Add slices of avocado on the top and enjoy!