This is the perfect dish to enjoy with friends while watching the big game. It's also heaps healthier than regular nachos!
Technique tip: Keep the skin on the potato for extra crunch and to keep shape. Well cover in oil to ensure even cook.
Swap option: Mix it up for some rainbow potato nachos with butternut squash, parsnip and sweet potato.
For the potato nachos:1.
Preheat oven to 350°F.2.
Put the olive oil, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper into a bowl and mix with a fork. Cut the potatoes into slices a scant 1/8-inch thick and add them to the bowl. Toss to coat evenly in the flavored oil.3.
Spread the potato slices on baking sheets. Put the sheets in the oven and bake for 20 minutes, until golden brown, swapping the sheets between the racks halfway through to ensure even cooking. Remove from the oven and set aside to cool to room temperature.
For the cashew sour cream:
Place all ingredients into a blender and process until very smooth. Taste, season with more salt, and loosen with a little water if necessary to reach your desired consistency and serve or refrigerate until needed.
For the quick salsa:1.
Add all the ingredients to a bowl and mix gently to combine.2.
Pour into a sieve and leave to drain for 2-3 minutes.3.
Return the drained salsa back into the bowl and serve, or cover and refrigerate until needed.
For the green chile guacamole:
Put all the prepared ingredients into a large bowl and mash well with a fork until really creamy. Taste, season with additional salt if needed and serve or cover and refrigerate.
Cover the bottom of the lasagna pan with potato slices. Spread over some refried beans, cherry tomatoes, jalapeños and dairy-free cheese. Repeat to layer up the dish, finishing with a layer of potatoes and light sprinkling of cheese.2.
Cover the pan with foil, then pierce it a few times with a fork. Put the dish in the oven and bake for 20 minutes, removing the foil halfway through, until the nachos around the edges of the dish are crisping up.3.
When the nachos are cooked, drizzle with cashew sour cream, spoon on the salsa and add dollops of guacamole. Sprinkle on the cilantro leaves, if using, and serve immediately.