These Spicy Nacho Potato Bites are a bold, cheesy twist on classic nachos—using creamy Little Potatoes as the base! Roasted until crispy, then loaded with spiced cheese, salsa, and your favorite toppings, they’re a fun alternative to chips that’s perfect for game day, after-school snacks, or even dinner when time is short. Want to tone down the heat for little ones? Just swap the jalapeños for black beans, or offer toppings on the side for picky eaters. No matter how you build them, these bites are big on flavor and made for busy families.

Kid-Friendly Tips

  • Skip the jalapeños and offer toppings buffet-style for little ones to customize

  • Add fun toppings like corn, sour cream, or mild taco beef

  • Let kids help sprinkle the cheese and arrange the toppings

Prep
10 mins
Cook
20 mins
Serves
4
Ingredients
14
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Equipment

  • Large bowl
  • Baking sheet

Ingredients

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  • 3/4 lb Little Potatoes, sliced
  • 1 Tbsp olive oil
  • 1/2 tsp chipotle powder
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1 cup guacamole
  • 1/4 cup vegan cheddar cheese, shredded
  • 8 to 10 grape tomatoes, sliced
  • 1/4 red onion, finely chopped
  • 1 small jalapeño, thinly sliced
  • (To taste) cilantro, for garnish

Instructions

  • Step 1

    Preheat oven to 450 °F.

  • Step 2

    Cut potatoes into approximately 1/2 to 1/4 inch thick slices. Mix together the potatoes, olive oil, chipotle powder, chili powder, paprika, garlic powder, onion powder, and salt until well combined.

  • Step 3

    Lay the seasoned potatoes onto a baking sheet lined with parchment paper. Do not overcrowd the potatoes. Bake for 12 minutes. Flip and bake for another 6 to 8 minutes until they’re golden-brown and crisp.

  • Step 4

    Optional: Top with a light sprinkle of vegan cheese shreds and broil for 1 to 2 minutes or until the cheese is hot and bubbling. Quickly top with approximately 1 to 2 teaspoons of guacamole. For variety, top some with tomato slices, some with jalapeño slices, and some with cilantro, sprinkle with onion. Serve on a warm plate. Tip: For casual snacking, halve the recipe and simply quarter the potatoes instead of slicing them. Serve the hot potatoes with a side of guacamole for dipping.