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Tater tots make us nostalgic for our favorite greasy spoon, but the deep-fried side dish is (sadly) never going to be labeled a superfood. Luckily some inventive cooks have swapped the potatoes for other veggies and the deep fryer for the oven to make some better-for-you bites—and they still taste so good that you'll have a hard time resisting the urge to devour an entire batch. Expand your palate even more and try these with hummus, guacamole, or other dips rather than basic ketchup.

Photo: Gimme Delicious

Two cups of broccoli turn into 20 tots of joy with this easy recipe. Using panko and Italian breadcrumbs means they're super crispy and full of herb-y flavor. These tots are easy enough for any amateur cook to master, but they come out looking so good, they can pass for classy hors d'oeuvres. Or the main event, if you eat enough.

Zucchini, carrots, and two types of cheese make beautiful harmony in this tot recipe, packing enough veggies to satisfy any healthy eater (and enough garlic and onion powder for any eater). To avoid a soggy mess, make sure to completely dry out the water from the zucchini before mixing these together.

A quinoa coating gives these tots a satisfying crunch and adds a nutty hint that perfectly complements the cheesy broccoli interior. While the recipe recommends a few hours of refrigeration to help the tots keep their shape, we doubt we'll have the willpower to wait that long before devouring these delectable bites with their Monterey Jack cheese dip.

Photo: She Loves Food

While these guys are on the traditional side (potatoes are involved), they're still a far cry from the tots we grew up with. And they're so simple since you only need four ingredients, plus the only one you may not have is zucchini. Why buy premade when these take only a little bit more time and taste worlds better?

Minced onions, bell pepper, and Parmesan cheese create a melt-in-your-mouth medley of flavors. Just keep an eye out for over-processing the cauliflower—only give it a few seconds in the food processor, or chop it by hand if you're worried about the mush factor.

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