Smoky Bean Nachos with Paprika Potato Chips, Fiery Tomato Salsa and Sour Cream

I created this nacho recipe for Albert Bartlett which makes sure the potatoes are the star of the show. Everyone loves nachos but I find some nacho recipes a little heavy and greasy for me. This vegetarian take on the classic party dish is much lighter and healthier than your regular versions thanks to the crispy garlic and paprika potato chips - they also just taste so much better. The smoky beans with plenty of cumin, coriander and garlic are delicious, the fiery salsa adds some heat while cooling sour cream helps to cool everything down. Full of crunch and plenty of flavour, these are perfect for sharing.

Serves 4

1. Wash 2kg rooster potatoes and finely slice in a food processor or use a mandolin. If you don’t have a food processor or mandolin, you can finely slice them by hand, they need to be very thin or they won’t crisp up properly in the oven. Place the thin potato slices on a clean tea towel and use another tea towel to pat them dry. Place the slices on a lined baking tray ensuring they don’t touch each other. Brush each slice with a little olive oil then sprinkle with 2 tsps garlic granules, 2 tsps smoked paprika and sea salt flakes. Bake in the top of the oven at 220°C/200°C fan for 8-10 mins until crisp and golden, moving the slices around every now and then if some get browner than others. You might need to turn your oven down slightly if it gets too hot. Keep going until all your slices baked.
TIP: keep your potato slices covered with a damp tea towel so they don’t go brown while you are waiting for the others to bake. 2. While the potatoes are baking, make the smoky beans. Fry one chopped onion in 1 tbsp olive oil until soft and then add one chopped red pepper. After 3-4 minutes, add 2 finely chopped garlic cloves, 1 heaped tsp each of ground coriander and cumin and 1 tsp of smoked paprika. Stir well then add a can of drained black beans, a can of drained kidney beans, a can of chopped tomatoes and 1 tbsp tomato puree. Season and simmer gently for 10 minutes. 3. When you are ready to assemble, pile the baked potato crisps into a large glass dish and top with the beans. Add some grated cheese and jalapenos and bake in the oven at 200°C/180°C fan for 10 minutes until the cheese is melted. 4. For the tomato salsa, finely chop half a red onion and add to a bowl with 250g quartered cherry tomatoes, the juice of a lime, a handful of finely chopped coriander and half a finely chopped red chilli. 4. Top the nachos with some sour cream, coriander, sliced spring onions and the tomato salsa and dig in.