Okay yes, let’s be honest. These aren’t quite the same thing as traditional nachos. Okay yes, not really at all the same thing. It’s awfully hard to replace canned cheese and chips. But they are really, really wonderful! And, if you are staying away from sugars in any form (I don’t even have potatoes!) you will be so very excited for this option!
You start these veggie nacho’s with making a batch of veggie chips. Veggie chips are made from very thinly sliced veggies like zucchini, radishes, beets, etc baked at a high temp. If you have a mandolin it will help make producing thinly sliced veggies much easier. However, I have a very small kitchen and avoid buying kitchen gadgets as much as possible. No mandolin for me. It was me and my trusty knife for this gig!
After you thinly slice your veggies, lay them out on a cookie sheet and drizzle them with a wee bit of olive oil. Don’t go overboard on the oil!! Give that a stir so they are nicely coated with the olive oil. Salt & pepper, if you like.
I recommend 450 degrees for 10 minutes, check and turn, then for 5 minute intervals afterwards.
After the “chips” have cooled a bit, pile them in the center of the pan and top with your favorite toppings. Use traditional nacho toppings, if you like. Or, go crazy and try something new, fun, and healthy!
I like to use Goat Gouda Cheese, tomatoes, onions, and green onions. Sometimes a bit of black beans or chicken will find it’s way onto the “nacho’s”.
Pop that pan back into the oven and bake it for about 4 minutes or the cheese is melted. Cool a bit and serve.
Truthfully, when I make these I rarely even pull out plates … forks are out and mouths are filling up straight from the pan. I’m perfectly fine with the lack of extra dirty dishes. Perfectly fine. It’s wonderful that a pan full of veggie’s is gobbled up so quickly. Exactly why these Veggie “Nacho’s” stay on weekly rotation in my menu plan.