Crispy Cast Iron Skillet Potato Nachos (Gluten Free, Vegan)
Ever since I got my first cast iron skillet last summer, I've been addicted to baking crispy everything in it. Crispy pizza. Crispy stir fry's. And, with the healthy cast iron skillet recipe I'm sharing today, crispy potato nachos that are not only gluten-free, but also vegan and optionally paleo. You may have already tried my loaded potato nachos; these are crispier and even easier to make since it's a one-pan dinner!
Just imagine: thinly sliced potato rounds baked until soft in the center and crunchy on the edges (thank you cast iron skillet!) and covered in tender roasted veggies, black beans, creamy avocado and two kinds of vegan cheese. Depending on how heavy you load up your skillet, this recipe can be a delicious cast iron skillet meal for two. Date night dinner = solved!
Ready to dive into these healthy potato nachos? Start by grabbing a few simple ingredients, which make one big serving or two smaller ones.
For the nachos:
1 huge Russet potato
1/4 cup of black beans
Mixed veggies for toppings and roasting (I use squash, zucchini and radishes)
Leafy greens of preference (I like spinach)
Shredded cheese (I use Daiya's mozzarella)
Spices of choice (I choose thyme and oregano)
For the vegan cheese sauce:
2 large Yukon potatoes or half a Russet potato, baked or steamed
1/2 large zucchini or squash, steamed
1/four cup of water or unsweetened dairy free milk of preference
Liberal scoop of turmeric powder
Liberal shake of mustard powder
Sprinkle of paprika
Optional: sprinkle of oregano and/or thyme
Before you start on dinner, I recommend that you make the vegan cheese sauce (if using) ahead of time. Personally, I like to make a big batch and store it in the freezer for long term. The texture doesn't look the same when defrosted, but when it's baked or sautéed, wala! Vegan cheese sauce once again! If you want a big dose of queso for dipping, though, it's best to make a fresh batch.
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| And you can use leftover sauce on dishes like this one! |
You can find the directions for the cheese sauce here. Basically, though, you just steam the potatoes and veggies until tender, toss them in a high-speed blender with the liquid and spices, and blend.
After you've prepped your cheese sauce, start preheating the oven to 425 degrees Fahrenheit. Slice your choice of vegetables for roasting. If you want your squash and zucchini to taste crunchy, cut them extra thin. If you prefer them tender and pillowy, leave them a little thicker (around 1/4 of an inch). You should cut the radish relatively thin since it takes longer to cook through (unless you really like radishes' raw peppery flavor!).
Next, the main event: your potato. You can easily substitute Yukon potatoes for the Russet. If you want paleo nachos, you can also use sweet potato instead (though you should try to buy one with a relatively consistent shape so all the rounds cook at the same time). I've just found that Russet potatoes cook the most evenly when cut into rounds and baked in the cast iron skillet.
After washing your potato, began slicing it into 1/4 inch rounds. As with the veggies, you can cut the rounds thicker if you want a more pillowy nacho. However, they may take longer to cook.
Next, the fun part: the layering. Rub a thin layer of oil (you don't need much and can even omit if you don't mind a harder clean-up) on the bottom of your cast iron skillet to keep your potatoes from sticking. Then, place your potato rounds in your cast iron skillet, layering the sliced zucchini, squash, radish and spinach between and on top of the rounds.
(There's really no "right" way to make your nacho layers. Just get it all in the skillet!). Sprinkle with your choices of spices and place your cast iron skillet nachos in the oven. The baking time will vary depending on how thickly you cut your veggies and potatoes. However, I baked mine for 20 minutes, turning halfway. Then, pull out your potato nachos for the final touches.
Sprinkle on your choice of cheese shreds, add your black beans and spoon on some vegan cheese sauce (if using). Then pop your healthy cast iron skillet dinner back in the oven for around 5 minutes, or until the cheese is bubbling and your potatoes are tender to the touch. Add some avocado (or even salsa) and dig in!
Personally, I just eat my potato nachos right out of the pan! If you're making this cast iron skillet recipe for two, try serving these nachos with a side salad, vegan cheese sauce, guacamole and steamed green beans for a more filling meal.
Love this recipe? Tweet it out by clicking here: "Dig into some crispy #glutenfree & #vegan potato #nachos with your cast iron skillet! #healthy http://bit.ly/2rKbsG7 via @collegeceliackc"
Like usual, feel free to experiment. You can swap Russet for other kinds of potatoes, or even turn this into root vegetable nachos by using celery root (which I've heard mimics potatoes) instead. You can also include whatever vegetables are in season at the time (I bet sweet corn would add a delicious crunch this summer!), and swap out the beans for other proteins like chicken, ground turkey, tofu or even salmon.
I'll admit it. When I first got my cast iron skillet, I immediately wondered, "What can you cook in a cast iron skillet?" And while I certainly haven't tried all the cast iron recipes out there, I do know this:
Making crispy gluten free and vegan potato nachos has never been easier...and I predict that these nachos will remain one of my favorite healthy cast iron skillet recipes for a long time!
*Also found at What'd You Do This Weekend, Made By You, Melt in my Mouth, Inspire Me Monday, Tasty Tuesday, Turn it Up Tuesday, Create Link Inspire, Dishing It, Pretty Pintastic, Foodie Friday, Snickerdoodle Sunday*
Do you cook with a cast iron skillet? What toppings would you put on these nachos? Tell me in the comments below!
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