These are the Ultimate Gluten Free Nachos. They're oven baked with dairy free cheese, black beans, corn, diced tomatoes, fresh jalapeños, and tons of fresh toppings. Serve this delicious 20 minute vegan dinner on busy weeknights, weekends with friends, or special celebrations like New Year's Eve.
Why You'll Love This Recipe
- Quick and easy - If you're looking for a quick and easy vegan and gluten free friendly dinner, loaded super nachos are a great go-to quick option. Have these gluten free nachos on the table for the entire family in just 20 minutes.
- Great for a crowd - Nachos are great when hosting friends and family because you can make a very large serving very quickly and allow everyone to customize their own toppings with a nacho topping bar. Serve with a Fresh Strawberry Jalapeño Margarita for a party!
- Double layered - The best way to make nachos is by layering the cheese and filling between two layers of gluten free tortilla chips. This ensures you get the best flavor in every bite and is the only way to enjoy nachos!
- Tortilla chips - In my opinion, the best gluten free corn tortilla chips to use for loaded gluten free nachos are white corn tortilla chips. I love and recommend tortilla chips from brands like Kettle Brand, Late July, Frito Lays Simply Organic Yellow Corn Chips + Simply Organic Blue Corn Chips. Of course, you can use your favorite chips! Any will do.
- Beans - I love making nachos with black beans, however you can also use pinto beans or even vegan refried beans if you prefer saucier nachos.
- Dairy free cheese - Dairy free cheese is often gluten free, but not always. For example, the Whole Foods 365 Brand of Plant-Based Mozzarella contains wheat and is not gluten free. I like to use a couple of different shredded cheeses for optimal flavor. Daiya and Miyoko's are both gluten free brands of dairy free cheese to try.
- Jalapeños - I love to add fresh jalapeños to give these nachos a spicy kick, but you can use any hot pepper you love or even omit them entirely for milder nachos suitable for kids.
- Onion - You can use either yellow onion or red onion. Use what you have on hand - both are great!
Step by Step Instructions
- Spread half of the tortilla chips directly onto the baking sheet. I recommend using a quarter sheet baking pan, but if you are doubling this gluten free nachos recipe, use a half sheet pan.
- Layer on half of the ingredients and dairy free cheese. Spread the cheese, corn, tomatoes, onions, jalapeños and beans evenly over the chips, leaving some room around the edges of the sheet pan.
- Spread a second layer of chips overtop the toppings and dairy free cheese.
- Top with the remaining cheese and ingredients until all ingredients are used.
- Bake! Bake your gluten free nachos at 400 degrees Fahrenheit for 5-7 minutes, or until the outer edges of chips are golden and the dairy free cheese has melted.
- Garnish your gf and df nachos with additional toppings. Load on your favorites immediately while hot from the oven and enjoy.
Most tortilla chips are typically gluten free as they are most often made with corn. However, some tortilla chips can be made with a combination of corn and wheat flour, which would make them not gluten free. If you are gluten intolerant, always confirm that your tortilla chips are certified gluten free. This will keep you safe from any cross contamination that can happen when chips are processed in facilities that also process gluten products.
The best part of nachos is you can make them your own. I like to add fresh lime juice and lime wedges, cilantro, dairy free sour cream, guacamole, diced avocados, salsa and additional fresh jalapeños for a kick! You could also add on additional diced raw onion, pickled jalapeños, sliced olives, fresh corn, shredded romaine, etc.
The best trick to prevent your gluten free nachos from getting soggy is to layer on the cheese first, then add on the beans, tomatoes, corn, diced onion, and jalapeños. This is going to allow the cheese to act as a barrier between the corn tortilla chips and the toppings and keep your nachos from getting soggy.
Gluten free nachos are always best fresh, but they can be reheated. If reheating, place the leftovers on an oven safe tray covered tightly with tin foil and reheat at 250 degrees Fahrenheit for 10-15 minutes. You can also reheat nachos in the microwave for 30 seconds to 1 minute, but they are much more likely to be soggy.
- Is your dairy free cheese not melting? Finish your gluten free nachos under the broiler for 1-2 minutes until the cheese is melted. This will help it turn into that same gooey, melty cheese you love.
- Making nachos for a crowd? You can double, triple or even quadruple these nachos! Just make sure to use the appropriate sized sheet pan so the nachos and toppings are both layered and spread evenly. For example, if quadrupling for a large party, split between two half sheet pans.
More Gluten Free Recipes You'll Love
Gluten Free Dairy Free Nachos
- 1 Quarter sheet baking pan
- 8 oz White Corn Tortilla Chips (approx. ½ bag)
- 2 cups vegan cheese
- ½ cup tomato, cut into chunks
- ¼ cup corn fresh or can
- ¼ cup yellow onion diced
- ½ cup jalapeno
- ¾ cup black beans rinsed and patted dry
- 3 tbsp cilantro chopped + fresh
- ½ cup salsa
- ½ cup guacomole
- ¼ cup avocado chunks
- Lime wedges
- Preheat your oven to 400 degrees F and spray or grease your quarter sheet baking pan.
- Add half of the white corn tortilla chips directly onto the sheets.
- Sprinkle half of the vegan cheese (1 cup) on top of the tortilla chips evenly.
- Sprinkle half of each ingredient (corn, tomato chunks, onion, jalapeno, and black beans) directly on top of the cheese, spreading each ingredient evenly. This will create the first layer of nachos.
- Spread the rest of the tortilla chips evenly on top of the first layer of nachos.
- Sprinkle, evenly, the rest of the cheese on top of the new layer of tortilla chips.
- Sprinkle the rest of each ingredient (corn, tomato chunks, onion, jalapeno, and black beans) directly on top of the cheese, spreading each ingredient evenly.
- Place the nachos into your oven and bake for 5 to 7 minutes, checking often after 5 minutes.
- If your vegan cheese is not melting, turn on the broiler and broil on high for 1-2 minutes. Keep your eye on the nachos, though, as they can burn quickly under the broiler.
- Remove the nachos from the oven and place additional toppings on top. You can also leave the salsa and guac in a separate bowl for chipping.