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Crispy Irish Nachos

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A quick and easy recipe featuring thinly sliced potatoes fried to golden crispiness, loaded with melted sharp cheddar cheese and spicy jalapeños for a deliciously comforting snack.

Ingredients

Scale
  • 4 large russet potatoes, thinly sliced (about 1/8 inch thick)
  • 2 cups shredded sharp cheddar cheese
  • 2 fresh jalapeños, thinly sliced (seeds optional)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup chopped green onions, for garnish
  • Sour cream, optional for serving

Instructions

  1. Wash and peel the russet potatoes. Using a mandoline slicer, slice them paper-thin—about 1/8 inch thick. If slicing by hand, keep slices as uniform as possible.
  2. Place the potato slices in a bowl of cold water. Rinse to remove excess starch, then pat dry thoroughly with kitchen towels or paper towels.
  3. In a large bowl, toss the potato slices with melted butter, olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  4. Heat a large skillet over medium-high heat. Add a thin layer of olive oil and fry the potato slices in batches, avoiding overlap. Fry until golden and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
  5. Preheat the oven to 375°F (190°C). Spread a single layer of fried potato slices on a baking sheet or oven-safe platter.
  6. Sprinkle half of the shredded cheddar cheese evenly over the potatoes, then scatter the sliced jalapeños on top. Add the remaining cheese to cover everything.
  7. Place the assembled nachos in the oven for 5-7 minutes, or until the cheese is melted and bubbly.
  8. Remove from oven, sprinkle chopped green onions over the top, and serve immediately with sour cream on the side if desired.

Notes

Use a mandoline slicer for even potato slices to ensure uniform cooking. Rinse and dry potatoes thoroughly to remove starch and achieve maximum crispiness. Fry in batches to avoid overcrowding the pan. For a lighter version, bake the potato slices at 425°F (220°C) for 20-25 minutes before adding cheese and jalapeños. Store leftovers in an airtight container and reheat in a skillet or toaster oven to maintain crispiness.

Nutrition

Keywords: crispy Irish nachos, loaded cheese nachos, jalapeño nachos, potato nachos, easy snack recipe, game day snack, cheesy potatoes

Find it online: https://lucydishes.com/crispy-irish-nachos-recipe-easy-loaded-cheese-jalape-n-os-guide/