Irish Nachos with Crispy Potato (Printable)

Crispy potato chips loaded with cheese, bacon, and toppings for a satisfying snack or appetizer.

# What You Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed and thinly sliced
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper

→ Toppings

05 - 1 1/2 cups shredded cheddar cheese
06 - 4 slices bacon, cooked and crumbled
07 - 1/2 cup sour cream
08 - 1/4 cup sliced green onions
09 - 1/4 cup diced tomatoes
10 - 1/4 cup pickled jalapeños
11 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Toss potato slices with olive oil, salt, and pepper in a mixing bowl until evenly coated.
03 - Arrange potato slices in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping once halfway through, until golden and crispy.
04 - Transfer baked potato slices to an oven-safe platter or keep on the baking sheet. Top evenly with shredded cheddar cheese and crumbled bacon.
05 - Return to the oven for 5-7 minutes until the cheese is fully melted and bubbly.
06 - Remove from oven. Dollop with sour cream, then sprinkle with green onions, tomatoes, jalapeños, and parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • The potatoes get incredibly crispy while staying tender inside, creating this perfect texture that somehow stands up better than tortilla chips under all those toppings
  • Everything bakes together on one sheet pan, meaning less cleanup and more time hanging out with your people instead of doing dishes
02 -
  • If your potato slices are too thick, they won't get crispy enough to stand up to the toppings, so aim for about 1/8 inch if possible
  • Letting the potatoes cool for just a couple minutes after the first bake helps them firm up slightly before you add the cheese
03 -
  • Dry your potato slices with a clean kitchen towel before tossing with oil, excess moisture is the enemy of crispy potatoes
  • If you want to prep ahead, slice and season the potatoes up to a day in advance and store them in the refrigerator

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