Kale Chip Nachos (30 Minutes!)

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Ceramic platter filled with Kale Nachos with Black Beans, Sweet Potatoes, and Avocado

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?

Cooking cast-iron skillet sweet potatoes for healthy plant-based kale nachos

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.

Parchment-lined baking sheet filled with kale for making into crunchy kale chips for nachos

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).

Crispy kale chips on a baking sheet ready to be turned into vegan Kale Nachos

I hope you all LOVE this recipe! It’s:

Crispy
Flavorful
Filling
Healthy
Versatile
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!

Big plate of plant-based Kale Nachos with Black Beans, Sweet Potatoes, Avocado, and salsa

Kale Chip Nachos (30 Minutes!)

30-minute, 8-ingredient vegan nachos made with kale chips, sweet potato rounds, black beans, avocado, and salsa! A filling, flavorful, healthy plant-based meal or snack.
Author Minimalist Baker
Print
Kale Chip NACHOS with Black Beans, Sweet Potatoes and Avocado! A 30 minute #plantbased #glutenfree meal! #vegan #nachos #kale
4.85 from 13 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (side servings or half as entrées)
Course Appetizer, Entree, Side, Snack
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

KALE CHIPS

  • 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)

BLACK BEANS

  • 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

SWEET POTATOES

  • 1 Tbsp coconut or avocado oil
  • 1 large sweet potato (sliced into 1/4-inch rounds // organic when possible)

TOPPINGS optional

  • Ripe avocado
  • Favorite salsa (or make your own!)
  • Fresh chopped cilantro
  • Sliced red onion

Instructions

  • 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).

Notes

*Nutrition information is a rough estimate calculated without additional toppings (i.e. salsa, avocado, onion, etc.).

Nutrition (1 of 4 servings)

Serving: 1 side servings Calories: 209 Carbohydrates: 33.6 g Protein: 8.8 g Fat: 5.6 g Saturated Fat: 3.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 69 mg Fiber: 6.6 g Sugar: 2.9 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie, we don’t have an exact measurement. As much as you’re hungry for =) The nutrition is for 1/4 of the total recipe.

  1. Tahlia shafar says

    I LOVED this recipe, absolutely delicious and beaming with flavour. Will definitely make again thank you!

    Kale needed 10 mins rather than 15 in the oven and the sweet potato took at least double the mentioned time but if on high heat it would have aligned with the cooking time.

  2. Christina Dynamite says

    Tasty! However – why did my curly kale come out tough? We have gotten baked kale right once and can’t repeat it.

    I used the sweet potatoes as the base and then melted shredded cheese on top of them in the oven while finishing everything else.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Why did it come out tough? It might have been super thick kale – it varies based on size and how old it is. Next time make sure to remove the stalk / stem as that helps significantly.

  3. Marissa says

    Hi! I made this recipe and it was delicious, but the kale chips were very flimsy and did not support the toppings. Is there a specific type of kale that would make a more rigid chip?

  4. Karli Snyder says

    Hi Dana, just wanted to say your recipes are so amazing! I was just wondering what could be substitued for nutritional yeast. I’m pretty sensitive to it, and am sad that I can’t enjoy some of its health benefits and great flavor.

  5. Rb says

    These were soooo amazing! I used kidney beans instead (all I had on hand). I plan on making these again and again and again.

    New to this vegan way of life. Thank you for making my journey so tasty!

  6. Danielle says

    Can’t get enough of this. It’s so delicious and so filling. Can easily make a huuuuuge portion and my partner absolutely loves it too! :)

  7. ann says

    Loved this recipe! Really easy to make and delish! I’m a new vegan and I love your website so clean and pretty, easy to print recipes to try new ones!

  8. Hannah says

    Just made this for me and my husband – HUGE hit! One of our favorites so far. We’re vegetarian, not vegan, so we also added some greek yogurt as a pseudo-sour cream. yummmmm

  9. Wendy says

    Made these tonight, my boyfriend and I both really enjoyed them. Best kale chips I’ve ever made and cooking the sweet potatoe that way is also genius. They definitely need salsa or gaucamole. Thanks for another great recipe.

  10. Stacy DeMeester says

    Made these tonight with black olives, tomatoes, avocado with lime and a little extra nutritional yeast for topping. Super delicious and pup approved ;) thanks for the recipe!

  11. Jennifer says

    Really good flavors, but it wasn’t quick and had to be eaten more like a casserole than nachos. Really tasty — but alot of work. I served it with the recommended chipolte black bean soup–that’s a fantastic soup! Thanks for all your great recipes!

  12. Robyn says

    You inspired me to break down my Pinterest pile of Recipies, all shoved in frugal vegetarian and include “hippie chow” as a board name.

  13. Alejandra Martinez says

    I’ve had these two nights in a row! They are amazing!
    I could probably have them daily haha(:

  14. Ina says

    What a delightful, healthy dinner! I didn’t expect this to come out so hearty but it was super filling. The kale stayed surprisingly crisp underneath all that sweet potato and those black beans. The black beans were seasoned perfectly, the kale as well. All the ingredients were so simple but went together perfectly.

  15. Janelle says

    I know what I’m making for my Saturday movie night party for one tonight! Haha, these look unreal! And guilt-free!

  16. Jeremy says

    I’m going to try to make this but I’ll use my food dehydrator to make crispy sweet potato chips and also I’ll dry the kale in the dehydrator, too.

    Great idea, can’t wait to try it.

    PS Laura, you give a one-star rating because you’re allergic to sweet potato?! Come on….

  17. Maria from almostproperly.com says

    Haha!! I love that you call it “single girl dinner,” too!! I miss those dinners sometimes. I secretly get excited planning all the hippy-dippy dinners I can eat when my husband is out of town. And this looks delicious. Anything with sweet potatoes, avocado, AND kale is perfection in my book!

  18. Katie says

    Hey Dana,

    I am always up for hippie dippy food. That’s the best kind! :)
    I was recently in LA for the first time and found a VGF cafe in West Hollywood-ish that had Kale Nachos. Not ashamed to say went there 3 nights (out of 4) for that. Blew. My. Mind. Thank you for sharing this – I forgot that I could recreate the magic at home :D

  19. Amber says

    YUM! These look amazing!
    Going to add what I need to the grocery list and make them asap!
    Thanks for the recipe! (Our family loves all of your recipes!)

  20. Kathleen Collins says

    This sounds soooo good. I cant wait to try it. I wonder if black olives would be good in the mix? Oooh, I just thought that red peper would probably be a great addition. I love all Ur recipes and I thank U so mich for them. Thanks, Kathleen

  21. Gabby says

    Got this in my inbox right after grocery shopping for meal prep ? Such a great idea it was delicious! I tossed my kale chips in garlic salt and Aleppo chilis ? Perfect with the beans and sweet potato

  22. Brooklyn Murtaugh says

    I’m still not a fan of kale (I try, I really do!) but I am a huge fan of nachos! Maybe I’ll try these out!

    • Sarah says

      Congrats on your efforts to eat a clean diet. You can easily hide kale in smoothies with fruit and other mild vegetables like celery. It doesn’t really have a strong taste or anything, but I think what turns people off sometimes is the texture. It can take longer to chew if you eat it raw because it’s very fibrous. It becomes much softer when it’s cooked. (With the exception of baking them.) You can also more easily eat kale if you ‘massage’ it with olive oil for a few minutes. It’s truly delicious that way. Keep up the good work.

  23. Heidi says

    Can we use baby kale to make kale chips? Would the result be as good?
    Btw, Dana, Minimalist Baker is by far my favorite Food Blog! I’ve tried so many of your recipes, and enjoyed every single one of them. You rock! ♥

  24. Jessie Snyder says

    This is genius Dana! Your creativity never ceases to amaze me. Nachos I can finally defend having on a weekly basis ;). I’ve never tried kale chips and am now dying to so I can make these! Huge hugs, hope you guys are doing so super well <3. xo

  25. Samantha says

    This is awesome! I’ve been craving nachos but wanting something plant based! I think tonight is the night to bring these into my life!

  26. Dorota says

    Awesome, finally my kale chips are crispy and not burned :) love it all together , didn’t have beens in my cupboard , kale, sweet potatoes and salsa with avocado. Satisfied ? Thank You!