Tater Tot Nacho “Salad”

These vegan tater tot nachos are packed with Mexican flavors and crispy, creamy textures. An indulgent party snack everyone will love.

December recipes here on TNB are typically dedicated to gatherings, and I don’t know what says “Come over!” more than tater tot nachos.

If you’ve been following me for a while, you may be scratching your head because this is probably the least on-brand recipe I’ve ever created. I mean, I haven’t bought a bag of frozen tater tots since freakin’ high school. But something about the merriment of this season made me think, “You know what, Alex? Live a little!” (Sometimes I have to talk to myself in the third person to be effective.)

I was craving a big pile of crispy, potato-y, creamy goodness and decided to create the best damn vegan tater tot nachos I could, so here they are, and I invite you to join me in their indulgence.

I didn’t stray too, too far from my ethos though, because I did add black beans, guacamole, lettuce, tomatoes, and lots of fresh herbs here. So basically, these tater tot nachos are a salad.

What’s In These Vegan Tater Tot Nachos

As the name suggests, this nacho “salad” starts with a base of plain ol’ store-bought tater tots. These get piled high with: lettuce, tomatoes, red onion, scallions, cilantro, guacamole, and spicy mayo. What you end up with is a giant tray of crispy taters layered with creamy and crunchy textures, and spicy, verdant flavors. It’s an ideal party food, but works equally great alongside eggs/tofu scramble for brunch or even dinner.

Ingredient Notes

• Frozen Tater Tots: As always, avoid excessive chemicals and preservatives, and look for the “cleanest” brand you can find (like this one from Whole Foods). The only ingredients should be potatoes, oil, salt, and some sort of starch.
• Chipotle Mayo: You can make your own by mixing mayo with chipotle sauce (sold on its own or spooned out of a can of chipotle peppers), or use store-bought chipotle mayo. A squeeze bottle helps to distribute it evenly and make it pretty. (P.S. Wanna take these to the next level? Swap the mayo for vegan nacho cheese!)
• Lettuce: Use romaine for optimal crunch. Nachos are not the place for mesclun or arugula!
• Pickled Jalapeños: Salty, briny, and way milder than raw jalapeños. Look for these in the Mexican or international foods aisle.

Vegan “Totchos” Step-by-Step

1. Roast the Tater Tots: Cooking the tater tots according to package directions until golden and crisp, flipping them once halfway through cooking for even browning. It’s a good idea to line your baking sheet with foil or parchment paper for easier clean-up.
2. Prep the Toppings: Make the chipotle mayo and guacamole. Drain and rinse the beans. Chop up the lettuce, tomatoes, scallions, and jalapeños.
3. Assemble: While the tots are still hot, assemble your “nacho salad”. Choose a large platter or baking dish, arrange half of the tots on the bottom, and layer on half of the toppings. Top with the remaining tots, followed by the remaining toppings. Assembling the nachos in 2 layers is key so that everything gets distributed evenly. Serve immediately, otherwise the tots will get soggy.

More Party Food…

• Tofu Sushi Rolls
• Plantain Nachos
• Vegan Black Bean Dip
• Caramelized Onion Galette

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.