Irish Nachos Recipe

Cut potatoes

Using a sharp knife or mandoline, slice each scrubbed russet potato into 1/8–1/4-inch thick rounds, then cut rounds into quarters or wedge chips about the size of hand-cut chippers. Keep pieces roughly uniform for even cooking.

Soak

Place cut potatoes in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. This helps them crisp up when fried.

Dry potatoes

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry to remove surface moisture—this prevents oil splatter and promotes browning.

Heat oil

In a heavy-bottomed skillet or Dutch oven, pour enough vegetable oil to reach about 1/2–1 inch deep (approximately 1.5–2 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) or a small potato piece sizzles immediately when added.

Fry potatoes

Working in batches (do not overcrowd), fry the potato chips for 3–5 minutes per batch, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer fried chips to a paper towel–lined baking sheet. Immediately season lightly with kosher salt and black pepper while hot.

Keep warm

If making multiple batches, keep finished chips warm and crisp in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying remaining potatoes.

Prepare bacon

Cook bacon slices until crispy (in a skillet over medium heat or on a sheet pan at 400°F/200°C for 12–18 minutes). Drain on paper towels, then crumble or chop into small pieces.

Prep produce

While potatoes fry, shred the sharp cheddar, slice jalapeños, quarter the cherry tomatoes, and thinly slice the scallions.

Assemble layers

Arrange hot potato chips in a single large layer on an oven-safe platter or baking sheet. Sprinkle about half of the shredded cheddar evenly over the chips, then scatter half of the crumbled bacon, jalapeño slices, tomatoes, and scallions.

Melt cheese

Place the assembled chips under a preheated broiler (or in a 425°F/220°C oven) for 2–4 minutes, watching closely, until the cheese is melted and bubbling. Remove when cheese has melted but before toppings burn.

Finish assembly

Immediately top with the remaining cheddar, bacon, jalapeños, tomatoes, and scallions so the heat helps settle the toppings into the cheese.

If desired, stir the lime juice into the prepared ranch to brighten the flavor. Drizzle the ranch evenly over the assembled Irish nachos (use a squeeze bottle or spoon for control).

Sprinkle chopped cilantro over the top and serve with lime wedges on the side for squeezing. Serve immediately so chips remain crisp.