Irish Nachos Recipe

Time45m

Serves4

Homemade potato chips topped with melted cheddar cheese, jalapeños, and served with sour cream.

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Ingredients

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1
Slice the Potatoes
Wash and scrub the Russet potatoes thoroughly. Slice them into thin rounds using a sharp knife or a mandoline slicer, about 1/8 inch thick.
2
Heat the Oil
In a large, deep skillet or a pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a potato slice in; it should sizzle immediately.
3
Fry the Potato Chips
Carefully add a handful of potato slices to the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while still hot.
4
Repeat
Continue frying the remaining potato slices in batches until all are cooked. Make sure to keep the oil temperature consistent.

5
Layer the Chips
Preheat your oven to 350°F (175°C). Spread the fried potato chips evenly on a large baking sheet.
6
Add Cheese and Jalapeños
Sprinkle the shredded cheddar cheese evenly over the chips, followed by the sliced jalapeños.
7
Melt the Cheese
Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
8
Serve
Remove the nachos from the oven and let them cool for a minute. Serve hot with a generous dollop of sour cream on the side.