• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes

Vegan Fully Loaded Nacho Fries

Published: Aug 21, 2016 · Modified: Jan 29, 2023 by Emma · This post may contain affiliate links · 19 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

These Vegan Fully Loaded Nacho Fries take all of the toppings of nachos and pile them high on a plate of French fries. Get the recipe below.

Not your normal nachos

According to Wikipedia, nachos originated in North Mexico, more specifically in the city of Piedras Negras, Coahuila, Mexico, in 1943. So the tale goes, the wives of US soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras on a shopping trip, and arrived at a restaurant in search of some food but it had already closed. What happened next is the stuff of history.

The maître d', Ignacio "Nacho" Anaya, invented a new snack for them with what little he had left in the kitchen, including tortillas and cheese. He cut the tortillas into triangles, fried them, and then covered them with cheese before heating them and topping with sliced pickled jalapeños.

Unsurprisingly the popularity of the dish soon sky rocketed and they could be found across Northern Mexico, Texas and the Southwest. I am a huge fan of Tex-Mex food and nachos are no exception. I'd love to meet Ignacio Anaya and shake his hand! Nachos are pure genius.

The recipe I'm sharing with you today is most definitely inspired by this original nacho recipe but there is one big difference - instead of fried tortillas, the base of this dish are fries! These vegan fully loaded nachos came about in much the same way as the original recipe.

Late one Saturday evening Jon and I found ourselves raiding  the fridge. We had a couple of potatoes, cheese and salsa. It seemed obvious that we should fry up some chips, top them with cheese, salsa, avocado and sour cream which we had lurking in the back of the fridge. What started as a quick and easy late night meal has now become an epic feast!

Nacho toppings

Now don't get me wrong, it's important to have really good French fries forming the base of this dish. You want something crisp and firm enough to be able to be picked up with a big scoop of salsa, avocado and sour cream, but it also needs to be soft and fluffy inside. That's why this recipe starts with tripple cooked fries.

After the fries comes the vegan cheese. I like to put the cheese straight on to the fries so that it forms an ooey-gooey, stretchy glue to hold the fries together. That way when you pull out a couple of fries you're guaranteed that the salsa and avocado on top have a solid foundation to sit upon.

The salsa is a fantastic mix of tomato, peppers, chilli, spring onion, lots and lots of lime, a splash of tequilla and plenty of salt.

Last but not least, I spoon on fresh avocado, sour cream and if I'm feeling fancy some pickled jalapeños just like the original nachos back in 1943.

Vegan Fully Loaded Nacho Fries

The recipe

Every mouthful is full of sweet, sour, savoury and salty flavour.  The textures range from crisp and crunchy to soft and creamy.

Vegan Fully Loaded Nacho Fries

Vegan Fully Loaded Nacho Fries

What could possible make nachos better? How about swapping the tortilla chips with freshly made fries for these Vegan Fully Loaded Nacho Fries
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American, Mexican
Servings 4 people
Calories 594.86 kcal

Ingredients
 
 

  • 2 potatoes
  • Vegetable oil for frying, see your deep fat fryer's instructions for volume
  • 200 g vegan cheese grated
  • 2 cups salsa
  • 1 avocado
  • 4 tablespoon sour cream
  • Jalapeños to serve optional

Instructions
 

  • Fill your fryer with vegetable oil (follow your make and models instructions) and heat to 175C.
  • Plunge the chips into the fryer and cook for 5 minutes remove from the fryer and allow to rest on a piece of kitchen towel for 5 minutes.
  • Plunge the chips back into the fryer and cook for a further 5 minutes before removing and allowing to rest.
  • Repeat for a third time before turning out on to your plate and immediately top with the vegan cheese so that it begins to melt.
  • Top with salsa, spoonfuls of avocado, sour cream and jalapenos as desired!

Nutrition

Calories: 594.86kcalCarbohydrates: 60.03gProtein: 8.1gFat: 37.48gSaturated Fat: 10.97gPolyunsaturated Fat: 2.32gMonounsaturated Fat: 15.24gCholesterol: 7.08mgSodium: 1911.29mgPotassium: 1077.86mgFiber: 12.52gSugar: 5.7gVitamin A: 772.13IUVitamin C: 14.69mgCalcium: 100.38mgIron: 2.96mg
Tried this recipe?Let us know how it was!

Variations

You can also top these nacho fries with:

  • Slow cooked black beans
  • Shredded seitan "chicken"

Why not also try one of these salsa recipes

  • Tequila salsa
  • Radish and lime salsa
  • Roasted sweetcorn Salsa
  • Cool mango salsa

More Mexican inspired recipes

If you love Tex-Mex food as much as I do, why not try some of these authentic and not-so authentic Mexican recipes.

This Radish and Lime Salsa is fun, fiery and full of flavour. It's delicious on tacos, fajittas or nachos! Get this tasty Mexican recipe at Supper in the Suburbs!

Radish and Lime Salsa

Crispy Cauliflower Tacos (vegan)

Crispy Cauliflower Tacos

Slow Cooked Black Beans the perfect filling for crispy corn tacos

Slow Cooked Black Bean Tacos

Cheese Sweetcorn Quesadillas

Vegan Cheese and Sweetcorn Quesadillas

The Mexican recipe archive

For the full range of Mexican inspired recipes on the blog check out my Mexican recipe archive.

More Recipes

  • Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
    Vegan Beetroot Smørrebrød
  • A plate topped with Kartoffelmad a type of Danish open-faced sandwich made of rye bread, potato slices, vegan creme fraiche, fried onions and chives.
    Kartoffelmad (Potato Smørrebrød)
  • Three Vegan Maritozzi on a plate dusted with icing sugar.
    Vegan Maritozzi
  • A bowl of tofu scramble with vegan feta on top of a yellow napkin on a white marble counter. A knife and fork are to the right of the bowl.
    Tofu Scramble with Vegan Feta

Reader Interactions

Comments

  1. Cathy @ Planet Veggie says

    August 21, 2016 at 10:05 am

    Yum, this looks amazing and easy to make veggie, too 🙂

    Reply
    • Emma Walton says

      August 21, 2016 at 7:16 pm

      Thanks Cathy! Jon always does a veggie version - we either use a Quorn based chilli or spicy black beans! It's delicious 😀

      Reply
  2. Jemma says

    August 22, 2016 at 6:12 am

    I love all the colours in this and it looks so easy to make too. Yum!

    Reply
    • Emma Walton says

      August 22, 2016 at 8:40 am

      Thanks Jemma! It is pretty vibrant 😛

      Reply
  3. Sylvia says

    August 22, 2016 at 6:12 am

    Wow, this looks amazingly delicious! I had a little craving for anything Mexican yesterday so I'll definitely bookmark your recipe for the future 🙂

    Reply
    • Emma Walton says

      August 22, 2016 at 8:55 am

      Thanks Sylvia! It is a little indulgent but well worth the extra calories 😀 it's certainly satisfied our Mexican cravings on a number of occasions!

      Reply
  4. Sarah says

    August 22, 2016 at 11:13 am

    I'm loving the history lesson as much as I love my beloved nachos on this! But that oooey, gooey cheese definitely takes the cake as my favorite! Thanks for sharing! 🙂

    Reply
  5. Kerry at Kerry Cooks says

    August 22, 2016 at 12:05 pm

    You really have outdone yourself here lady! Oh my days!

    Reply
    • Emma Walton says

      August 22, 2016 at 1:47 pm

      Thanks Kerry 😀 glad you like it!

      Reply
  6. peter @Feed Your Soul Too says

    August 22, 2016 at 1:42 pm

    This looks great and the flavors are yummy. My wife has been asking me to make something like this for her.

    Reply
    • Emma Walton says

      August 22, 2016 at 1:46 pm

      Thanks Peter! Definitely give it a go. I'm sure both you and your wife will love it! Keep an eye out because on Wednesday I'll be posting a salsa recipe I love to serve with it!

      Reply
  7. Christie says

    August 22, 2016 at 1:46 pm

    I have heard the story about nachos before. It is amazing how something thrown together has become such a sensation. Sounds even better with fries.

    Reply
    • Emma Walton says

      August 22, 2016 at 1:47 pm

      Thanks Christie! It is amazing isn't it. Some things just take off!

      Reply
  8. sue | theviewfromgreatisland says

    August 22, 2016 at 2:07 pm

    This is MY kind of meal --- and I love how colorful it is!

    Reply
    • Emma Walton says

      August 22, 2016 at 3:49 pm

      Thanks Sue 😀

      Reply
  9. Ali @ Home & Plate says

    August 22, 2016 at 4:06 pm

    Wow...I could do some serious damage on this appetizer. It is the perfect dish to serve a crowd and with game day weekends approaching it's going in the recipe file pronto!

    Reply
    • Emma Walton says

      August 23, 2016 at 4:35 pm

      Haha glad you like it Ali!

      Reply
  10. Candida says

    August 23, 2016 at 9:21 pm

    That looks so amazing... and it's probably great for parties! Tequila in the salsa is an inspired idea.

    Reply
    • Emma Walton says

      August 24, 2016 at 10:35 am

      Thanks Candida 😀 it is definitely a crowd pleaser! And the tequila spices things up a bit 😉

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required