Delicious and addicting, these Irish Nachos are perfect to share with friends and family!
If you'd like, you can try to bake the potato rounds until crisped but they might get soggy pretty quickly after adding the cheese and toppings. To bake the chips, toss the rounds with 1 to 2 tablespoons of oil. Lay in a even layer on a large cookie sheet and bake at 400 F for 10 to 15 minutes, or until browned and crispy. If you'd prefer to use store-bought chips, look for low salt kettle chips as the addition of cheese and bacon might be too much salt.
Serves 4 to 6 (as a appetizer)
- 1 to 2 large russet potato, sliced 1/8" thick (I used one potato)
- 1/2 cup cheddar cheese, shredded
- 2 thick-cut slices bacon, cooked and crumbled
- salsa or pico de gallo
- chopped avocado
- pickled jalapenos
- sour cream or plain greek yogurt
- diced red onion
- sliced green onions
- lime slices
- fine sea salt
- about 1 qt oil (I used canola; you may need more or less depending on the pot you use)
- fryer/oil thermometer
Add the oil to a dutch oven fitted with the thermometer; I used a 5qt. Heat over medium-high heat. When the oil reaches 350 F, add a handful of the sliced potato rounds. Do not overcrowd the dutch oven. Move the chips around in the oil with a slotted spoon to keep them from sticking. Fry for about 2 to 3 minutes, or until crispy and browned. With a slotted spoon drain well, and move to a paper towel lined tray or plate. After removing from the oil, salt the chips very lightly. Continue to fry the chips, a small handful at a time, until all are crisped.
Toss the chips into a pie plate or a baking dish. Top with cheese and either put under the Broiler for a couple minutes, or microwave for 30 seconds, or until the cheese is melted. Carefully, remove from the oven/microwave and top with toppings. Serve right away and enjoy!