Spicy Thai Totchos

Spicy Thai Totchos

Spicy Thai Totchos – a unique flavor update on the classic nacho – spicy, bright, and fresh – crispy sweet potato tots and Thai flavors are great together!


Last month we flew down to L.A. for four days of fun with friends just before Christmas. We had front row seats to The Dan Band (extremely fun and I highly recommend!), we cry-laughed through the Anchorman premiere, and we sang Christmas carols in our fluffy robes to people in our hotel lobby. Super fun shenanigans and exactly what I needed.

We ate our way through L.A. – some fabulous food. I ordered totchos from a happy hour menu, and they were fantastic. Yes, tater tot nachos have been a well known and loved phenomenon for a while, but can you believe this was my first time having them?

…and I have been thinking of my own flavors ever since.

Spicy Thai Totchos

These nachos are spicy, but in a completely different way – they’ve been Thai’ed Up.

Crunchy bean sprouts, crispy sweet potato tater tots, brightness and green from the edamame and avocado. A liberal drizzle of spicy coconut almond sauce, a generous squeeze of fresh lime – dig in!

Spicy Thai Totchos

spicy Thai totchos

YIELD: serves two, easily doubled

dairy, egg and gluten free, vegan


1 1/4 cups Sweet Potato Tater Tots
1/2 cup bean sprouts
1/2 cup edamame beans
1/2 avocado
1 tablespoon sour cream (vegan / dairy free)
2-3 tablespoons spicy coconut almond sauce
1 green onion, chopped
1/2 lime, sliced


Preheat oven to 425 degrees. On a prepared (parchment) baking sheet, arrange tater tots in a single layer. Bake for 15 minutes, remove reduce oven temperature to 375. Using a spatula, flip tater tots and keeping in single layer, move to one side of baking sheet. Add edamame beans in a single layer on the baking sheet, return to oven for 10 minutes more.

While tater tots and edamame bake, slice avocado, green onion and lime. Prepare spicy coconut almond sauce.

Assemble totchos: on two plates, pile tots, bean sprouts and edamame beans. Top with avocado slices, sour cream, green onion and drizzle spicy sauce and lime.

Spicy Thai Totchos





    • Kristina Sloggett says

      thank you Matthew – that is so nice to hear! Mmm, your wine choice sounds perfect too, I will remember that next time – Cheers! Kristina

    • Kristina Sloggett says

      oh I know… I will need to refrain from making these EVERY WEEK. I do have other totcho ideas too…

    • Kristina Sloggett says

      I know – sweet potato tots ARE perfect. and Jason is not a sweet potato fan, so … more for me! πŸ˜‰

    • Kristina Sloggett says

      thank you Wendy! the sweet potato tots are OH SO GOOD – I have a fun enchilada recipe that uses them too…

    • Kristina Sloggett says

      we almost always have a jar of that sauce in our fridge – we love it so and it goes with most anything!

    • Kristina Sloggett says

      oh and here I thought totchos were a well known thing – you’re one of several who have told me today this is NEW. yay!

    • Kristina Sloggett says

      I know – I don’t have sweet potato tots often enough, they are SO GOOD. and they really do go well with Thai flavors!

  1. says

    This looks fantastic! I love sweet potato tater tots so I’m sure this is delicious.

    I wish I had been in town when you were here- would’ve loved to have hung out with you. Next time. :-)

  2. Adrienne says

    This looks so tasty and amazing but I would have to love it from afar because siracha is very high in sodium content.

  3. says

    Wow, I am loving the combination of flavors and textures in this recipe! And with “Thai” in the title, I know it’s going to be delicious. Thanks for linking up to Healthy Vegan Fridays!

  4. says

    I live under a rock (well, more precisely Ohio) because I’ve never seen totchos outside of the internets.
    I love how you Thai’d this up–I’ve got some Housemade sriracha, which is a locally produced sriracha sauce, and I want to make something worthy of it.


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