Smashed Potato Nachos

Smashed Potato Nachos


5 mins 


15 mins 


These super crispy potato nachos are the perfect excuse to use every last spud.


  • 3 tbsp vegan mayonnaise
  • 800 g cooked potatoes
  • 1 tsp paprika
  • 1/4 tsp salt
  • 2 avocados
  • 1/2 lime juiced
  • 2 large tomatoes diced

  1. Amount per Serving
Title Amount per Serving
Energy 369.545 kcal
Protein 5.806 g
Sugar 4.807 g
Fibre 9.65 g
Fat 19.438 g
Saturated fat 2.262 g


  1. Preheat the oven to 200C.

  2. Place the potatoes in a baking tray. Using a clean, dry tea towel, squash the potatoes with your hand so that they flatten. Drizzle over the olive oil & sprinkle with paprika and salt. Place in the oven for 15 minutes, until golden and crisp.

  3. While the potatoes cook, mash the avocado in a bowl with 1 tbsp Hellmann’s Vegan Mayo and the lime juice to create chunky guacamole.

  4. When the potatoes are ready, remove from the oven and serve in the baking tray, topped with the guacamole, tomatoes and the remaining Hellmann’s mayo.