Thinly sliced potatoes make a heartier, delicious base for nachos.
- 2 pounds russet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 bunch green onions, trimmed
- 1/2 to 1 whole jalapeño, halved lengthwise and seeded
- 1 can (15 ounces) whole black pitted olives
- 8 ounces cheese, such as sharp cheddar
- salsa, guacamole and sour cream, for serving
Nutritional information per serving:
Calories 225 (83% from fat) • carb. 4g • pro. 6g • fat 21g
sat. fat 7g • chol. 30mg • sod. 883mg • calc. 202mg • fiber 21g
- Preheat oven to 425ºF. Line two baking sheets with aluminum foil. Reserve.
- Adjust the slicing disc to setting 3. Insert the slicing disc. Slice potatoes. Remove slicing disc and stem. Toss potatoes with olive oil and salt.
- Spread potatoes onto the baking sheets in a single layer. Bake until golden brown and crispy, about 45 minutes.
- While potatoes are baking, reinsert stem and slicing disc (still at setting 3). Slice the green onions, jalapeño and olives. Remove from bowl and reserve.
- Insert shredding disc with the medium setting facing up. Shred cheese. Reserve in bowl.
- When potatoes are done baking, remove from oven and let cool slightly. Pile half of the potatoes into the center of one baking sheet. Sprinkle with half of the green onions, jalapeño, olives and cheese. Pile the remaining potatoes on top of the first layer and sprinkle with remaining ingredients. Bake until cheese is melted and slightly browned, about 5 minutes.
- Serve immediately with chunky salsa, guacamole and sour cream if desired.