Build Your Own Nachos

Its almost time for the Super Bowl time and that means lots of party foods and perhaps the odd beverage.

This post is all about NACHOS! Nachos are a great treat but can be a but unhealthy so I created some healthier and unique options for you to try at home!


Veggie chips

  • Sweet potato

  • Parsnips

  • Zucchini

  • Carrots

  • Corn chips


Bell peppers

Hot peppers

Red or white onion

Green onion

Goat cheese

Daiya cheese

Vegan cheese sauce (cashew base)




Ground meat

Cooked lentils

Cooked black beans 



How does it work?

1. Pick your base

2. If you choose veggie chips then slice thinly (like in photos) and cover in olive oil. Bake for 30 minutes  at 400F. Don't let them get too crispy yet. 

3. Remove from oven and add your cheese 

4. Bake for an additional 10 minutes until toppings soften and veggie chips get crispy

5. If you are using corn chips then just bake for 10 minutes with toppings

Recipe Inspiration

Hot Pepper Veggie Nachos


  • 1 large sweet potato, sliced thinly

  • 1 parsnip, sliced thinly

  • 1 large carrot carrot, sliced thinly

  • jalapeno peppers, to taste

  • 1/2 cup shredded goat cheese (or vegan cheese). Or as much as you want

  • 1/2 red onion, sliced thinly

  • 1-2 tbsp olive oil


  1. Preheat the oven to 400F

  2. Mix sweet potato, parsnip and carrot with olive oil and bake for 30 minutes

  3. Remove from oven and add toppings.

  4. Bake for another ten minutes or until veggies get crispy.

Corn Salsa Nachos


  • 1/2 bag blue corn chips

  • 1/2 cup cooked corn

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1/2 red onion, diced

  • 1 tbsp avocado oil

  • 6-10 slices of tempeh 

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tbsp maple

  • 1 tsp tamari

  • 1/2 tomato, diced

  • 1 cup shredded goat cheese and/or nutritional yeast

  • optional: avocado or guacamole and salsa for serving 


  1. Preheat oven to 350F

  2. Add paprika, cumin, maple, tamari, tempeh and avocado oil to a frying pan and cook on medium heat until tempeh is brown and crispy

  3. Create two layers of nachos, cheese of choice and crunbled tempeh and bake for about 10 minutes or until cheese is melted

  4. Remove from oven and add all the veggies

  5. Optional: service with avocado, guacamole or avocado slices

Sweet Potato Taco Nachos


  • 1 can of cooked black beans, rinsed

  • 1 tsp of cumin

  • 1 tbsp of chilli powder

  • 1 clove of garlic, minced

  • 1/2 lemon squeezed

  • 1 tbsp olive oil

  • 1 cup of cheese of choice 

  • 2 sweet potatoes, sliced thin

  • 1 cup cheese of choice 

  • optional: avocado, diced


  1. Preheat oven to 350F

  2. Add sweet potato slices to a baking sheet with 1 tbsp of olive oil

  3. Bake for 30 minutes and remove 

  4. In a frying pan mix garlic, cumin, chilli powder and black beans until well mixed

  5. Add mixture to sweet potatoes and place in oven for another 10 minutes or until sweet potatoes become crispy

  6. In the meantime mix the other tbsp of olive oil with lemon juice, and tahini 

  7. Remove nachos from oven and drizzle tahini mixture

  8. optional: add diced avocado

Asian Tofu Nachos


  • 2 tbsp maple syrup

  • 2 tbsp tamari

  • 1 tsp garlic, minced

  • 1 tsp ginger, minced 

  • 2 tbsp sesame seed oil

  • 2 tbsp sesame seeds

  • 2 tbsp peanut butter, softened

  • 1 tbsp sesame oil

  • 1 package of extra firm tofu

  • Grain free coconut chips or corn chips

  • optional: green onion


  1. Preheat oven to 350F

  2. Place tofu between in between papertowel and press to drain liquid 

  3. Crumble tofu and put in a frying pan with sesame oil, 1 tbsp tamari, ginger, garlic and maple

  4. While that cooks, make peanut sauce by combining the sesame oil, peanut butter and 1 tbsp tamari

  5. Once the tofu is crispy place mixture on a bed of nacho chips

  6. Drizzle peanut sauce and top with sesame seeds


xo nic

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