Gluten-free Irish Nachos {Vegan options} – oven roasted potatoes topped with cheese & tomatoes

Name: Gluten-free cheesy Irish nachos
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 6 russet potatoes (washed and thinly sliced); 2 tbsp olive oil; Salt & pepper; Garlic powder; Italian seasoning; 1 package of Mexican shredded cheese - for a vegan option try SoDelicious brand. 10/10; 2 scallions (sliced (optional)); 1 package bacon bits (optional); Cilantro; 1 tomato (diced); Dips: all optional; Sour cream - or use vegan; Guacamole; Salsa

March 11, 2021

Calling all Nacho lovers, or anyone who loves GOOD food! Major #foodie over here! I just created these gluten-free & vegan (option available) Irish Nachos. The base is layered crispy seasoned russet potatoes topped with melted Mexican cheese, tomatoes, cilantro, bacon (optional) and finished off with the sour cream. They are the PERFECT savory St. Patty’s day dish to pair with a tall vegan & gluten-free shamrock shake or these sweet vegan & gluten-free Leprechaun shortbread cookies.

How to make this recipe vegan/dairy-free

To make this recipe vegan simply swap out the Mexican cheese for SoDelicious Mexican Shreds or your favorite dairy-free/vegan cheese blend. Then, either do without the sour cream and use guacamole or salsa or use a vegan sour cream. Check out this post here which shares a list of good vegan sour cream alternatives.

Can I add more toppings?

YES! Traditional Irish nachos are made with bacon as a topping but I am not a fan of that so I did without it. But you can certainly add pre-cooked bacon bits to the top when adding your cheese and other fixings. If there are any other toppings you like such as beans, scallions, chili, jalapeno peppers…. follow the directions through and add these on the last 5 minutes of cooking along with the cheese. For side dips add guacamole, salsa or your favorite nacho dip as another option instead of just sour cream.

Storage

I wouldn’t recommend storing these for more than a day because the potato will become soggy so it’s best to make a smaller serving for 1 person. But, you can keep these for up to a day in an airtight container in the fridge. To reheat put the oven on warm and let bake for 10 minutes.

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Currently drooling ☟

Pure MONEY shot right here ☟

Ingredients

6 russet potatoes, washed and thinly sliced
2 tbsp olive oil
Salt & pepper
Garlic powder
Italian seasoning
1 package of Mexican shredded cheese – vegan option from SoDelicious here
2 scallions, sliced (optional)
1 package bacon bits (optional)
Cilantro
1 tomato, diced
Dips: all optional
Sour cream – vegan sour cream option here
Guacamole
Salsa

Directions

Preheat oven to 450F
Wash and slice potatoes, about 1/8 inch thick. Add to a bowl and toss with salt, pepper, garlic powder & Italian seasoning.
Lay on a baking sheet, no overlapping, and bake for 15 minutes. Take out, flip to other side and bake another 15 minutes.
Transfer cooked potatoes to a cast iron skillet, slightly overlapping. Top your potatoes with cheese, diced scallions, bacon bites, cilantro and/or diced tomato, adding as much or as little as you want of each ingredient.
Bake for another 5 minutes or until cheese is melted.
Serve immediately with dips of your choice! ENJOY 🙂

Gluten-free cheesy Irish nachos

diylifestyle.co

{Vegan options}

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Prep Time 5

Cook Time 35

Total Time 40

Course Side Dish

Cuisine Irish

Servings 4 people

Equipment

Baking sheet
Cast Iron Skillet (either or of these equipment, or both)

Ingredients

6 russet potatoes washed and thinly sliced
2 tbsp olive oil
Salt & pepper
Garlic powder
Italian seasoning
1 package of Mexican shredded cheese – for a vegan option try SoDelicious brand. 10/10
2 scallions sliced (optional)
1 package bacon bits optional
Cilantro
1 tomato diced
Dips: all optional
Sour cream – or use vegan
Guacamole
Salsa

Instructions

Preheat oven to 450F
Wash and slice potatoes, about 1/8 inch thick. Add to a bowl and toss with salt, pepper, garlic powder & Italian seasoning.
Lay on a baking sheet, no overlapping, and bake for 15 minutes. Take out, flip to other side and bake another 15 minutes. Transfer cooked potatoes to a cast iron skillet, slightly overlapping. Top your potatoes with cheese, diced scallions, bacon bites, cilantro and/or diced tomato, adding as much or as little as you want of each ingredient.
Bake for another 5 minutes or until cheese is melted.
Serve immediately with dips of your choice! ENJOY 🙂

Close up of these cheesiness ☟