Potato Nachos with Yogurt Sauce
If you’re in the mood to switch up your snack game, say hello to Potato Nachos with Yogurt Sauce! This twist on traditional nachos trades out tortilla chips for crispy, oven-baked potato slices, giving them a rustic, hearty feel while keeping things light and flavorful. The creamy yogurt sauce pairs perfectly with the crispiness, adding a refreshing, tangy flavor that’s hard to resist. This recipe is a winner for game nights, small gatherings, or when you simply want to treat yourself to something new.
Why Potato Nachos?
Potatoes have an undeniable comfort factor, and when they’re sliced thin and baked to perfection, they become something special. Unlike tortilla chips, which can sometimes feel heavy, potatoes add a rustic and familiar flavor to nachos. And the best part? They’re just as customizable as traditional nachos, so you can load them up with all your favorite toppings.
Healthier Twist with Yogurt Sauce
Instead of the usual sour cream or queso, we’re pairing these potato nachos with a homemade yogurt sauce. Vegan Greek yogurt provides that creamy, tangy base and comes packed with protein and probiotics, which makes it a great option for those looking to keep things a little lighter. Mixed with garlic and fresh herbs, it’s a vibrant, fresh take on nacho dipping sauce.
Why You’ll Love These Potato Nachos with Yogurt Sauce
Potato nachos with yogurt sauce deliver everything you love about nachos but with a unique twist. They’re crispy, loaded with flavor, and the yogurt sauce is a cool, refreshing complement. Perfect for a light snack or even a casual dinner, they’re versatile enough to adapt to your tastes and dietary needs. Give them a try next time you’re craving something new and satisfying—you won’t be disappointed!
Check out more recipes:
Potato Nachos with Yogurt Sauce
Ingredients
Potatoes
- 2-3 large potatoes
- 2 tbsp olive oil
- salt and pepper to taste
Toppings
- 1 small onion finely chopped
- 2 tomatoes finely chopped
- can black beans
- 2 tbsp fresh parsley
- ½ of one lemon juice
- 1 tbsp olive oil
- chili and salt to taste
Sauce
- 2 tbsp vegan greek yogurt
- 1 clove garlic
- 1 small bunch fresh parsley
- ½ of one lemon juice
- salt to taste
Instructions
- Preheat your oven to 425°F (220°C). Thinly slice the potatoes, aiming for uniform slices so they cook evenly. Spread them in a single layer on a baking sheet lined with parchment paper. Drizzle the potato slices with olive oil, salt, pepper. Bake for 30-35 minutes, until the potatoes are crispy and golden brown. Keep an eye on them toward the end to avoid over-browning.
- While the potatoes are baking, in a blender combine the Greek yogurt, minced garlic, lemon juice, parsley, salt, and pepper. Blend until the sauce is smooth and well combined. Adjust seasoning if needed.
- Combine chopped onion, tomatoes, parsley, balck beans, lemon juice, olive oil and chili with some salt. Mix well and taste to adjuct the seasoning.
- When the potatoes are done, add the bean salad on top following with yogurt sauce. Dig in and enjoy!
