Tater Tot Nacho “Salad”

These vegan tater tot nachos are packed with Mexican flavors and crispy, crunchy, creamy textures. Perfect for parties, potlucks, and brunches.

December is the season of togetherness here on TNB – i.e. dedicated to dishes designed for sharing. And I don’t know what says “Come over!” more than tater tot nachos. Yes, you read that right.

If you’ve been following me for a while, you may be scratching your head right now because this is the least on-brand recipe I’ve ever created – and I’m fully aware of that! 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 now here they are and I invite you to join me in their indulgence.

(I know you’re used to seeing veg-packed, whole-food, from-scratch meals from me, but not everything we eat has to be the epitome of health. Sometimes, it’s fun to eat just for fun! As you can tell by the amount of exclamation points in the last three paragraphs.)

I didn’t stray too, too far 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. Here’s how it’s done…

What’s In These Vegan Tater Tot Nachos

As the name suggests, this nacho “salad” starts with a base of plain ol’ tater tots. These get piled high with lots of toppings: 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 just for dinner.

Step-by-Step Instructions

Roast the Tater Tots: Start by preheating your oven and 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. Be sure to bake these in a single layer on one of these for ultimate crispness.

Prep the Toppings: Make the chipotle mayo and guac. Drain and rinse the beans. Chop up the lettuce, tomatoes, scallions, and jalapeños.

Assemble: While the tots are still hot, assemble the “nacho salad”. Choose a large platter or baking dish, add in half of the tots, 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.

Ingredients + Substitutions

• 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.
• 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.

More party food this way…

• Vegan Sushi Rolls with Crispy Tofu
• Baked Yuca Fries with Creamy Cilantro Dip
• The Ultimate Vegan Snack Board
• Plantain Nachos

Let me know if you try these tater tot nachos! Give them a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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