This time of year I’m always having people over, and I’ve learned that having at least one appetizer everyone can eat makes hosting so much easier. These potato nachos started as a “let’s see what I can pull together” experiment, and now they’re basically a standing invitation at my table. They’re simple enough for a weeknight but still look great on a platter, and the vegan nacho sauce keeps all my dairy-free and plant-based friends happy. The real surprise has been topping them with Lentil Telepathy’s Salt and Vinegar Crunchy Toasted Lentils, which add the perfect little crunch and tang. I can set this out and know everyone from my family to my pickiest guests is taken care of.
The Inspiration
This recipe really started because I was tired of trying vegan cheese sauces that I couldn’t eat. Almost every option I found had something that was off-limits for me like gluten, soy, or nuts, and the ones that didn’t just tasted… sad. I wanted something simple and natural that still felt like real cheese sauce, so I started playing around with sweet potato as the base. Once I blended it with nutritional yeast, it finally had that warm, cheesy flavor I’d been missing. From there it only made sense to pour it over an Irish nachos style base because honestly, who doesn’t love a pile of crispy potatoes?
For the toppings, I wanted crunch and a little extra protein, and I happened to have Lentil Telepathy’s Salt and Vinegar Crunchy Toasted Lentils sitting right there. I tossed some on and let me tell ya, the combo is ELITE. That tangy crunch with the sauce just works. I also put out their Cheddah and Peri-Peri flavors on the side so people could mix and match or just snack while they hung out. In my family, the kids’ approval means everything, and their lentils are one of the few things every single kid goes back for without any convincing. If you’re looking for another snack using Lentil Telepathy’s Crunchy Toasted Lentils, try our Crunchy Lentil and Cucumber Sea Salt & Vinegar Sandwiches with Lentil Telepathy!
Lentils: Good for you and the Planet
Lentils are not just a nutritional powerhouse, they’re also one of the most sustainable and regenerative crops you can eat. One of their standout qualities is their ability to grow with minimal water, making them a smart choice in a world where water conservation is more important than ever. Compared to many other crops, lentils require significantly less water, making them an eco-friendly option for those looking to reduce their environmental footprint.
Beyond their water efficiency, lentils actively improve the soil they’re grown in. As a legume, they naturally fix nitrogen in the soil, enriching it for future crops and reducing the need for synthetic fertilizers. This not only supports soil health but also promotes more sustainable farming practices. By choosing Lentil Telepathy, you’re supporting a food that gives back to the planet. With their minimal environmental impact and nutrient-packed Crunchy Toasted Lentils, Lentil Telepathy is a choice that’s good for both your family and the earth.
Ways to Use Crunchy Toasted Lentils
Besides these delicious nachos, here are some fun and delicious ways to use Lentil Telepathy’s Crunchy Toasted Lentils, whether you’re looking for a quick snack or want to get creative in the kitchen:
- Soup Topper: Sprinkle some of these lentil toppers on top of your favorite soup for added crunch and a punch of flavor. They balance the smoothness of the soup beautifully! The cheddah flavor would go well or try their Sweet & Tangy BBQ for more of a smoky touch!
- Baked Potatoes: Today we’re making potato nachos, but they’d also be delicious on Baked Potatoes! Add a fun and crunchy twist to classic baked potato by topping them with Lentil Toppers. They’re the perfect addition for texture and flavor, making your appetizers stand out.
- Salads: Give your next salad a flavorful and protein packed crunch by scattering some Lentil Toppers on top. They’re a great alternative to croutons, adding a healthier twist and more unique flavor profile! Try our Oil-free Crispy Cheddah Lentil Harvest Salad with Lentil Telepathy!
- Extra Flavor on Hummus: For a simple snack, add these crunchy toasted lentils to a plate of hummus. They add a delicious crunch and extra burst of flavor that makes every bite more exciting. Their Peri-Peri Chili Lemon flavor would go perfectly on traditional hummus!
- Avocado Toast: These Lentil Toppers seriously take your avocado toast to the next level. For some ideas, check out our Avocado Toast Flight!
Which one are you trying first? Let me know in the comments!
Kitchenware you’ll need:
- Air Fryer: An air fryer is a must for getting these potatoes crispy without oil. You can use the oven, but the crisp just won’t be the same. My mom has this air fryer and inspired Jeff and I to get one as well. I’m OBSESSED with the plum color!
- Blender: I recently invested in this Our Place blender and LOVE it! You’ll definitely need a good blender to get the sweet potato nice and smooth, while keeping the cheese sauce on the thicker end.
- A good knife: Potatoes can be a tricky one to cut, especially when they need to be thinly sliced. I’ve definitely had an incident or two with them when my knife wasn’t sharp enough. Make sure you have a sharp knife to glide through slicing the potatoes.
Step-by-Step Instructions for Loaded Potato Nacho Platter with Lentil Telepathy’s Sea Salt and Vinegar Crunchy Toasted Lentils
1. Slice the Potatoes
Start by slicing two russet potatoes into thin, even rounds. Aim for about 1/4 to 1/2 centimeter thickness so they cook evenly and get lightly crisp in the air fryer. Keeping the slices consistent helps the Irish nachos style base hold up under the toppings.
2. Soak to Remove Excess Starch
Place the potato slices in a bowl of cool water and let them soak for 20 to 30 minutes. This step pulls out extra starch, which helps the potatoes crisp up without any oil. After soaking, drain and pat them dry so they are ready for the air fryer.
3. Air Fry Until Crisp
Arrange the potato slices in a single layer in your air fryer. Cook at 400°F for 12 to 15 minutes and flip or shake the basket halfway through. You may need to cook them in batches depending on the size of your air fryer. The potatoes should look lightly browned around the edges and soft in the center.
4. Blend the Vegan Nacho Sauce
While the potatoes cook, combine the oat milk, sweet potato purée, coconut aminos, nutritional yeast, mustard powder, garlic powder, onion powder, smoked paprika, apple cider vinegar, and salt in a blender. Blend until the sauce is completely smooth. This sweet potato based vegan cheese sauce is naturally creamy and friendly for most common allergies.
5. Warm the Sauce
Pour the blended sauce into a small saucepan and warm it over low heat for about 3 to 5 minutes. Stir often so it heats evenly and does not stick to the bottom. Warming the sauce helps the flavor deepen and gives it a nice pourable texture.
6. Assemble the Potato Nachos
Spread the cooked potatoes on a serving platter. Drizzle the warm vegan cheese sauce generously over the top. Add pico de gallo, fresh guacamole, chopped cilantro, and a squeeze of lime juice for brightness.
7. Add Crunch and Extra Toppings
Finish with a handful of Lentil Telepathy Salt and Vinegar Crunchy Toasted Lentils for a tangy crunch and a boost of plant-based protein. Serve with extra lentils on the side. The Cheddah and Peri Peri flavors are great for guests who want more flavor variety or just want something nutritious to snack on.
Loaded Potato Nacho Platter with Lentil Telepathy’s Sea Salt and Vinegar Crunchy Toasted Lentils
- Total Time: 55 minutes
- Yield: 4–6 Servings 1x
Description
Air-fried potato nachos with a creamy allergen-friendly vegan cheese sauce, fresh toppings, and crunchy Salt and Vinegar lentils.
Ingredients
Potatoes:
2 russet potatoes
Vegan Nacho Sauce:
2/3 cup unsweetened oat milk
1/4 cup sweet potato purée
1 tsp coconut aminos
1/4 cup nutritional yeast
3/4 tsp mustard powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp apple cider vinegar
1/4 tsp salt, plus more to taste
Toppings:
1/3 cup Lentil Telepathy Salt & Vinegar Lentils
1/2 cup pico de gallo
3–4 tbsp fresh guacamole
2 tbsp freshly chopped cilantro
Fresh lime juice
Instructions
1. Thinly slice the russet potatoes into even rounds, about 1/4–1/2 cm thick.
2. Soak the slices in cool water for 20–30 minutes to help remove excess starch.
3. Arrange the potatoes in a single layer in your air fryer and cook at 400°F for 12–15 minutes, shaking or flipping halfway through. You may need to work in batches. The potatoes should be lightly crisp around the edges with a tender center. No oil is needed.
4. While the potatoes cook, add all nacho sauce ingredients to a blender and blend until smooth. Transfer the sauce to a small saucepan and warm over low heat for 3–5 minutes, stirring frequently to prevent sticking.
5. Once the potatoes are done, drizzle generously with the warm nacho sauce. Top with pico de gallo, fresh guacamole, chopped cilantro, and Salt & Vinegar Crunchy Toasted Lentils. Finish with a squeeze of lime. Serve with salsa and extra lentils on the side for snacking.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
FAQ: Loaded Potato Nacho Platter with Lentil Telepathy’s Sea Salt and Vinegar Crunchy Toasted Lentils
1. Can I make these nachos without an air fryer?
Yes! You can bake the potato slices in the oven at 425°F (220°C) for 20–25 minutes, flipping halfway through, until they’re golden and crispy around the edges. The best method for cooking will be the air fryer to ensure they’re able to crisp up and not stick or break.
2. Can I use a different type of potato?
Russet potatoes work best for crispiness, but you can also use Yukon Gold potatoes. Just note that they may be slightly softer and less crispy.
3. How can I make the nacho sauce ahead of time?
You can blend the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stove before serving.
4. Are these nachos gluten-free?
Yes! All the ingredients are naturally gluten-free. Just double-check any packaged toppings like Lentil Telepathy’s Crunchy Toasted Lentils to ensure they are certified gluten-free.
5. What are Lentil Telepathy’s Crunchy Toasted Lentils, and can I use other flavors?
Lentil Telepathy’s Crunchy Toasted Lentils are a protein-packed, crunchy topping that adds a tangy, salty crunch to your nachos. You can use other flavors like Cheddah or Peri Peri for a different twist, or even sprinkle extra on the side for snacking.
6. Can I customize the toppings?
Absolutely! Add black beans, corn, vegan cheese shreds, or jalapeños for extra flavor. Fresh herbs, lime juice, and toasted lentils always elevate the dish.
7. Can I make this recipe completely oil-free?
Yes! The recipe as written is fully oil-free. The air fryer crisps the potato slices without oil, and the nacho sauce uses only plant-based ingredients.
8. How can I make this recipe serve a larger crowd?
Simply multiply the ingredients as needed and cook the potatoes in batches. Keep finished batches warm in the oven at 200°F (95°C) while preparing the rest.
*This page includes commissionable links*
Looking for more?
- Gluten- and Dairy-free Hidden Veggie Spicy Jalapeño Mac n “Cheese” with Lentil Telepathy
Spicy dairy-free mac and cheese made with hidden vegetables, gluten-free pasta, roasted jalapeño, and lentil crunch topping. - Vegan and Gluten-Free Crispy Roasted Potatoes
Crispy roasted potatoes made with Yukon golds and simple seasonings. An easy oven roasted potato side dish with perfect crunch every time. - Loaded Potato Nacho Platter with Lentil Telepathy’s Sea Salt and Vinegar Crunchy Toasted Lentils
Air-fried potato nachos with a creamy allergen-friendly vegan cheese sauce, fresh toppings, and crunchy Salt and Vinegar lentils.
Questions? Comment Below!