I used to make these nachos all the time as a “single lady dinner” on nights spent by myself or with girlfriends who were also into “hippie dippy” meals. Where my fellow hippies at? (Raise your hands!)
I love this meal because it’s healthy, satisfying, and comes together so quickly! Plus, Mexican food for the win. Let’s make nachos, shall we?
Origin of Nachos
It’s thought that nachos were first created in 1943 in Piedras Negras, Mexico. A chef named Ignacio Anaya invented the dish from ingredients he had available when a group of customers arrived at the Victory Club restaurant after closing. The original version is believed to have been made from fried corn tortilla wedges, cheese, and jalapeños.
You’ll now find nachos with a wide variety of toppings, including beans, salsa, and more. Our inspired kale chip version strays far from the original in terms of ingredients, but is similarly snack-able and delicious!
How to Make Kale Chip Nachos
These nachos are simple, requiring just 7 ingredients and 30 minutes to prepare!
The base is kale chips (!!), lightly seasoned with smoky spices and nutritional yeast. Check out my basic recipe for these, which can modified to include any number of flavors or seasoning, like these 30-Minute Cheesy Kale Chips.
Next comes pan-fried sweet potatoes – my new favorite way to make sweet potatoes super fast without requiring another pan in the oven (so the kale chips can do their thang). This method allows the potatoes to get crispy on the outside while the inside remains tender, and the whole process takes just 7-8 minutes!
Last but not least, simply heat up some cooked black beans and season with cumin and chili powder. I told you we could do this. Healthy nachos for the win.
All that’s left is assembly!
The beauty of this recipe is that it’s super versatile and can be topped with anything you like. I personally love a little salsa, avocado, and red onion. But you could also make guacamole, throw on some hot sauce, or even add some Saucy Chipotle Tofu, which you can find in our Everyday Cooking Cookbook (under Braised Tofu Tostadas).
I hope you all LOVE this recipe! It’s:
Quick + Easy
& Super delicious
This would make the perfect meal when you’re craving something satisfying and healthy but still quick and easy to make.
It’s a great entrée, but can also be an appetizer or side on Mexican night. Pair with my Black Bean and Butternut Squash Enchiladas, Chipotle Black Bean Tortilla Soup, Saucy Portobello and Butternut Squash Tacos, Mexican Quinoa Salad Cups with Cilantro Dressing, or our 5-Ingredient Ginger Beer Margaritas.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Kale Chip Nachos (30 Minutes!)
- 1 large bundle curly kale (can sub 2 small bundles per 1 large)
- 2-3 Tbsp avocado oil or melted coconut oil
- 1 healthy pinch each sea salt + black pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 Tbsp nutritional yeast (optional)
- 1 15-ounce can black beans (if unsalted, add 1/4 tsp sea salt per can // slightly drained)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 Tbsp coconut or avocado oil
- 1 large sweet potato (sliced into 1/4-inch rounds // organic when possible)
- Ripe avocado
- Favorite salsa (or make your own!)
- Fresh chopped cilantro
- Sliced red onion
- Preheat oven to 225 degrees F (107 C) – use convection bake if you have it – and prep kale by rinsing, thoroughly drying, and tearing into small pieces (discard any large stems).
- Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to disperse the oil.
- Add salt, pepper, chili powder, cumin, and nutritional yeast (optional) to the kale and toss with hands to distribute.
- Divide kale between 2 large baking sheets (amount as original recipe is written // adjust if altering batch size) and spread into an even layer, making sure the pieces aren’t overlapping to ensure crispiness. You may need to bake them in 2 batches (or more if increasing batch size) depending on size of baking sheets.
- Bake for 15 minutes. Then remove from oven and toss/stir to ensure even baking. Bake for 5-10 minutes more or until chips are crispy and slightly golden brown. Watch carefully to ensure they don’t burn.
- In the meantime, add slightly drained black beans to a small saucepan along with cumin and chili powder (add salt if beans are unsalted) and warm over medium heat. Once bubbling, reduce to low to keep warm. Stir occasionally.
- Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil and spread to coat the surface. Then add sliced sweet potatoes in a single layer. Cover to steam.
- Cook for 3-5 minutes, checking every couple of minutes to see if the undersides are brown. Once brown, flip to the other side, cover, and continue cooking until both sides are brown and potatoes are tender (about 7-8 minutes total). Set aside.
- To serve, arrange kale chips on a serving platter and top with sweet potatoes, black beans, and any other desired toppings, such as avocado, salsa, cilantro, or red onion. Serves 2 as an entrée or 4 as a side (amounts as original recipe is written // adjust if altering batch size).
- Store leftover sweet potatoes and black beans separately in the refrigerator up to 3-4 days. Store leftover kale chips in a well-sealed container at room temperature up to 3 days (though best when fresh).
- Serve these as is or with my Chipotle Black Bean Tortilla Soup or 5-Ingredient Ginger Beer Margaritas!
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