Zest Salt Loaded Potato Nachos with Lemon Sour Cream

Difficulty: Easy | Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian

Nachos, but the chip is a crispy roast potato round. This is the tray you want on the coffee table when it is cold out and the footy is on. Chooki's Zest Chicken Salt does the heavy lifting here: lemony, savoury, and it turns plain spuds into something you cannot stop picking at.

Step 1: Roast the potatoes

Heat the oven to 220°C fan-forced. Toss the potato rounds with the olive oil and 2 tablespoons of Zest Chicken Salt, then spread them out in a single layer on a large tray. Give them room or they steam instead of crisp. Roast for 25 minutes, flipping halfway, until the edges are deep golden and crunchy.

Step 2: Load the tray

Pull the tray out and nudge the potatoes into an overlapping pile. Scatter over the black beans and diced capsicum, then blanket the lot with the grated cheese. Push some cheese into the gaps so everything holds together when you dig in.

Step 3: Melt and mix the drizzle

Back in the oven for 5 minutes, just until the cheese is fully melted and bubbling at the edges. While that happens, stir the sour cream with the lemon zest, lemon juice and 1 teaspoon of Zest Chicken Salt.

Step 4: Drizzle and serve

Spoon the lemon sour cream over the hot tray in loose stripes and finish with the sliced spring onion. Serve straight from the tray while the cheese is still stretchy.

Tip: Slice the potatoes about 5mm thick and keep them even. Too thin and they burn before the cheese goes on, too thick and the middles stay soft.