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Baby Led Feeding | Recipes | Meals & Courses | Irish Nachos Recipe from an Irish Mom

Irish Nachos Recipe from an Irish Mom

Recipe By Aileen Cox Blundell

This Irish Nachos recipe is fun and easy to make and loaded with goodness! Made using thinly sliced potatoes, zucchini (courgette), parsnip, beetroot and purple carrots, it is an easy way to get your 5 a day. I love these as a picky eater recipe too because what kid wouldn’t be slightly curious to eat food when it looks like this. Dips, cheesy, saucy! All the color!

All you now have to do is add your favorite nacho toppings, and serve with a side of sour cream and salsa for a delicious, kid friendly appetizer!

Irish nachos recipe overhead. Toddler Finger food idea.

What are Irish Nachos

Irish Nachos are a madey up thing. Let me be really honest here! I was born in Ireland, live in Dublin and I’ve never seen an Irish Nachos recipe until I started searching on Pinterest. They really ain’t a thing here, BUT, in the US they are INSANE!!!!! So, I have made my own version with the best of Irish grown veggies to make them super Irish, then topped with Irish cheese and all the rest of the nacho goodness.

All you need is fingers and dig in.

Toddler Finger Food Irish Nacho Recipe Serving adult and child

Irish Nachos Recipe from an Irish Mom

Prep time

15mins

Cook time

25mins

Servings

2 adults 2 children

BLW Friendly Vegetarian Quick

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Ingredients

3-4 Potatoes
1 Courgette
1 Parsnip
1 beetroot (or 4 mini beetroot)
2 Purple Carrots
Drizzle of Olive Oil
2 tsp cumin
2 tsp coriander
2 tsp paprika

60g Cheddar Cheese Grated (or vegan cheese)

Tomato Salsa
6-8 cherry tomatoes
Black pepper to season
Juice 1/4 lime

Mashed Beans
400g tin Mixed beans
1/2 tsp garlic powder

To Serve
1 avocado mashed with coriander
Coriander leaves
Spring onion
Sour Cream (or coconut yogurt for vegan)

Method

  1. Pre-heat oven to 200ºC.
  2. Thinly grate the vegetables using either a grater, mandolin or slicer in a food processor. 
  3. Mix the lighter coloured vegetables together; potato, parsnip and courgette, then in a separate bowl the darker vegetables; carrots and beetroot.
  4. Drizzle a little rapeseed oil over the vegetables, then add 1 teaspoon of each of the spices to both bowls. Toss until fully coated.
  5. Lay the vegetables out on baking trays lined with parchment paper. You may have to do this in batches as there are a lot of veggies when sliced. Bake for 15-20 minutes until crispy and browned slightly around the edges. After 15 minutes watch them closely as they burn quickly!
  6. Finely chop the tomatoes, season with pepper then add the lime juice.
  7. Mash the beans with a little garlic powder and heat until warmed through.
  8. Serve nachos with the chopped tomatoes, a dollop of sour cream, mashed avocado, spring onions and a generous sprinkle of finely chopped coriander leaves.
BLW Recipes 12 Months+ Dairy Free Egg Free Gluten Free Lunch Meals & Courses Nut Free On the Side Potato Recipes Quick and Easy Recipes Recipes for Fussy Eaters St.Patrick’s Day Recipes Vegan Vegetarian

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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