Plant Based Loaded Tater Chips

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When it comes to eating healthier, you should never deprive yourself of the things you love to eat. The real solution is to find “healthier” ways to enjoy your favorite foods by making substitutions. These chips are the perfect example of doing just that.

In this recipe we provide you with three ways to make substitutions to the most delicious components of loaded nachos, chips or fries. We provide you with a completely plant-based, dairy free way to make a healthy “cheese sauce”, a vegan, low fat “meaty” chili recipe, and also a recipe for baked sweet potato chips, which could just as easily be fries instead! Let’s be real, the toppings of this dish are what you are going to swoon over, don’t be shy to load them in a taco or serve them over rice.

Feel free to use as little or as much from this recipe as you want. Maybe you still want to use your favorite chips, but will top them with the plant based cheese sause and chili. Or will only substitute the chips with sweet potato fries, while still holding onto your traditional way of topping your nachos. The key is to tailor your diet to what works for you, while still making small improvements along the way.




Vegan CHEESE Sauce:
1 medium potato, or ½ of large potato, peeled and quartered
2 regular carrots, peeled and quartered
1/2 of a small white onion, chopped
1/4 c raw unsalted cashews
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp kosher salt
1/8 tsp pepper
1 tablespoon nutritional yeast
Bring water to boil, add in potatoes, boil for about 5 minutes. Add in carrots and onion and continue boiling until the carrots and potato are soft. Strain the vegetables and save 1/2 -1 cup of the hot water, Grab your blender, add in raw cashews, 1/2 cup of hot water, all the veggies, and all the seasonings and yeast. Blend until completely smooth. If your cheese is too thick, add in more of the reserved water until desired consistency is reached.

2 large sweet potatoes
Melted Coconut oil
Salt & Pepper
Preheat your oven to 400 degrees F. Wash two large sweet potatoes, cut into thin slices and divide evenly amongst two baking sheets lined with aluminum foil and lightly oiled. Try not to overcrowd the potatoes, this will ensure a crispier “fry”. Lightly drizzle potatoes with remaining coconut oil and sprinkle with spices.

Cook for about 15 minutes and then flip and cook for another 5-10 minutes, be sure to check on them often in the last 5-10 minutes of baking.

1 can of Black beans
2 cans of diced Tomatoes
Salt & Pepper to taste
Chili Powder
½ head of Cauliflower
Soy Sauce
Empty one can of black beans and two cans of diced tomatoes in a medium sauce pan, season with spices and simmer with lid off for about 25-30 minutes or until reduced by half , stirring occasionally.Take half of a head of cauliflower and pulse in your food processor until it is in small crumbles that resembles rice. Add in the cauliflower and a teaspoon of soy sauce, let simmer for an additional 25 minutes.
To serve:
Spread the sweet potato fries out on a large plate or serving dish.
Pour the cauliflower chili over the cooked sweet potatoes, drizzle with the cheese sauce, and add fresh toppings like diced tomato, salsa, cilantro and fresh avocado!


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