These nachos were my “single woman dinner” when I was alone or with friends who also liked ” hippy dippy ” meals. Where are my fellow hippies? (Raise your hands!)
This meal is quick, healthy, and delicious. Mexican food is the best! Let’s make some nachos.
Nachos: The Origin
It is believed that nachos first appeared in Piedras Negras in Mexico in 1943. Ignacio Anaya created the dish using ingredients that he had on hand when a group arrived at Victory Club after it closed. The original version was made with fried corn wedges, jalapenos, and cheese.
Nachos are now available with many different toppings, such as beans, salsa, and more. The original kale chips are not the same as our inspired version, but they are still delicious and snackable!
How to make Kale Chip Nachos
This nacho is easy to make, only requiring seven ingredients as well as thirty minutes!
Kale Chips is the base (! Check out a href=”https://minimalistbaker.com/how-to-make-kale chips/”>my basic recipe/a> for these, which can be modified to include any number of flavors or seasonings. You can change the recipe to add any flavor or seasoning you like, such as these 30-Minute Cheesey Kale chips.
Then, pan-fried sweet potato – this is my favorite way to make them super quickly without needing another pan in the oven (so that the kale chip can do its thing). This method makes the potatoes crispy on the outside while keeping the inside tender. The whole process only takes 7-8 minutes.
Finally, heat some black beans with cumin and Chili Powder. You knew we could do it. Enjoy healthy nachos!
This recipe is super versatile, and you can top it with whatever you want. I love to top my salsa with avocado and red onions. You could also add guacamole or some hot sauce.
It’s the perfect dish when you want something quick and easy but also healthy and satisfying.
- Curly Kale, one large bundle (can substitute two small bundles for one large).
- 2-3 Tbsp avocado oil or melted coconut oil
- Sea salt and black pepper together in a healthy pinch
- 1 tsp Chili powder
- 1 tsp cumin
- 1 Tbsp nutrition yeast
- One 15-ounce black bean can (if not salted, add 1/4 teaspoon sea salt per can/slightly drained).
- 1 tsp cumin ground
- 1 tsp Chili powder
- 1 Tbsp coconut or avocado oil
- One large sweet potato, sliced into quarter-inch rounds (organic if possible).
- Ripe avocado
- Make your favorite salsa (or create it yourself)
- Freshly chopped cilantro
- Red onion slices
- Preheat oven to 225°F (107°C) and prepare kale. Rinse, dry thoroughly, and tear into small pieces. Discard any large stems.
- Add the kale into a large bowl. Drizzle with oil. Massage the kale with your hands to distribute the oil.
- Add the salt, pepper, and cumin to the kale.
- Spread kale evenly on two large baking sheets. Make sure that the pieces don’t overlap to get crispiness. Depending on the size of your baking sheets, you may have to bake in two batches.
- Bake for 15 minutes. Remove from oven, and stir/toss to ensure an even bake. Continue baking for another 5-10 minutes or until the chips are crisp and golden brown. Be careful to make sure they don’t get burned.
- Add the slightly drained beans, cumin, and chili powder to a small pan. (Add salt if beans have not been salted.) Warm over medium heat. Reduce heat to low once the beans start to bubble. Stir occasionally.
- A large skillet should be heated on medium heat. Add 1 tbsp of oil to the hot skillet and coat with it. Add the sweet potatoes in one layer. Cover the dish to steam.
- Cook for 3 to 5 minutes, checking the undersides every few minutes. Flip to the other side and cook until both sides have browned and the potatoes are soft (about 8 minutes). Set aside.
- Serve kale chips with black beans and sweet potatoes. You can also add other toppings like avocado, cilantro, or red onion. Serves two as an entree or four as a side. (Amounts are as written in the original recipe // adjust when changing batch size).
- Separately store leftover black beans and sweet potatoes in the fridge for up to 4 days. Kale chips can be stored in an airtight container at room temp for up to three days.
- Serve them as-is or with my Chipotle Black Bean Tortilla Soup or Five Ingredient Ginger Beer Margaritas.