The Best Irish Nachos Recipe

There are Mexican nachos, and then there are Irish nachos ... and we promise you that they are both equally good. If you've never heard of Irish nachos, then we must tell you that you are missing out. Instead of using tortilla chips, like in traditional nachos, Irish nachos use crispy potato slices as the base. Then, you layer all the usual goodies, like sour cream, cheese, onions, and jalapeños on top. This would be great to serve as a main course, but it also makes a great appetizer.

Recipe developer Ting Dalton is the brains behind these Irish nachos, and there's so much to love about them. "I love this Irish Nachos recipe because it combines so many of my favorite flavors. Plus, [it's] a great way to use up leftover chili con carne," Dalton shares. "This is the perfect dish for a weekend treat with family or friends. Serve [it] up in a big skillet and let everyone dig in. It's a great sharing dish. Serve [it] with lots of extra guacamole dip and sour cream." 

Dalton also loves the fun twist on this dish. "I love how this is a different take on traditional nachos and a fantastic way to use leftover over chili con carne," she says. 

The first thing you need to do is make a list of ingredients and head to the store. Start with potatoes and olive oil. You'll also need a few things from the spice aisle like Italian seasoning, garlic powder, sea salt, and pepper. Hopefully, you may have a few of these at home already. To make these nachos super filling (and even more delicious), you need to grab a can of chili con carne and a container of guacamole.

As far as other nacho toppings, be sure to pick up shredded cheddar cheese, sour cream, and canned jalapeño peppers. Last but not least, get sliced green onion and freshly chopped cilantro.

You'll be using your oven for this recipe, so the first thing you need to do is preheat it. The perfect temperature for these Irish nachos is 390 F. While you wait for the oven to preheat, you can do the rest of the prep work. 

Grab a large bowl and add the potato slices. "Make sure to use a very sharp knife and hold the potato firmly," Dalton says of slicing the potatoes. When the potatoes are sliced, rinse them to remove the extra starch. Carefully pat the potatoes dry with a clean tea towel.

Once you dry the potatoes off, put them back in the same bowl that you had them in earlier. Add the olive oil, which helps the potatoes brown in the oven and also helps the spices stick to the potatoes. 

Then, toss in the garlic powder, Italian seasoning, salt, and pepper. That should be all of the spices that you need. Use your hands to combine everything together. The most important thing is to make sure that the potatoes are well-coated so they all share the same wonderful flavor. 

Line a baking tray with parchment paper and place the potato slices on top. "The hardest part of this recipe is making, slicing, and baking the potatoes," Dalton shares. "Every other ingredient can be made before assembling the nachos. So you can use leftover chili, and you can use store-bought guacamole or, if you want, make your own."

Pop the potatoes into the oven for about 20 minutes. Turn the potatoes over and continue cooking for 15-20 more minutes, until the potatoes are golden and crispy.

When the potatoes are ready, remove them from the pan and layer them inside an ovenproof dish or skillet. Add the chili con carne and cheddar cheese on top. Place the layered potatoes back in the oven for about 5 minutes to allow the cheese to melt.

Before serving the dish, add a dollop of guacamole and sour cream on top. Then, layer the jalapeños, green onions, and cilantro. "[These nachos are] best served straight away — but you can keep [them] in the refrigerator for 2 days and reheat [them] in the microwave," Dalton notes.

We hope these Irish nachos hit the spot!