5 from 15 votes
Irish Nachos
Irish Nachos are crisp potato slices topped with melted cheddar cheese and crispy bacon, combining a potato chip base with typical nacho toppings for a satisfying snack or appetizer. The potatoes are parboiled with vinegar to maintain firmness and fried to a golden crisp before layering with cheese and bacon. This method ensures a unique texture different from traditional nachos with tortilla chips.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings (1 cup each)
Calories:
359 kcal
Course:
Appetizer
Cuisine:
American, Irish
Ingredients
For the potatoes:
- 1 pound russet potato peeled and scrubbed (see note 1
- 2 tablespoons white vinegar (see note 2)
- 2 quarts vegetable oil or avocado oil (see note 3)
- kosher salt
For the nachos:
- 2 cups cheddar cheese shredded
- 4 lices Bacon see note 4, cooked
- sour cream and diced tomatoes, sliced scallions, and sliced jalapeños, for serving
Instructions
To make the potatoes:
- Using a mandoline or a sharp chef's knife, slice the potatoes into 1/4-inch thick pieces. Rinse the slices under cold water, then store in a large bowl of water while slicing the remaining potatoes.
- Drain potatoes. In a large saucepan over high heat, combine vinegar and 2 quarts water. Bring to a boil.
- Add potatoes and cook for 5 minutes. Drain well and spread in a single layer on rimmed baking sheets lined with paper towels. Dry five minutes.
- In a Dutch oven, large pot, or deep fryer, heat oil to 400 degrees. Add 1/2 of potato slices and cook, stirring and flipping constantly with wire mesh spider or slotted spoon, until potatoes release no more bubbles, about 3 to 5 minutes (smaller chips may cook faster than large ones and should be removed from the oil as they finish).
- Transfer potato slices to a rimmed baking sheet lined with paper towels, and sprinkle with salt. Repeat with remaining potato slices.
Cup of Yum
To make the nachos:
- Preheat oven to 450 degrees. Transfer potato slices to a broiler-proof pie plate or serving platter.
- Top with cheese and bacon. Bake until the cheese is hot and bubbly, about 3 minutes. Remove from oven and top with sour cream, tomato, scallions, and jalapeño slices, if using.
Notes
- Use starchy russet potatoes for sturdy slices that hold toppings well.
- Parboil the potatoes in salted water with white vinegar to help them keep their shape during frying.
- Fry potatoes in oil with a high smoke point like avocado or vegetable oil, heated to 400°F, for best results.
- Store leftovers in an airtight container in the refrigerator up to 4 days and reheat in the oven at 450°F until warm and cheese is melty again.
Nutrition Information
Serving
1 cup
Calories
359kcal
(18%)
Carbohydrates
22g
(7%)
Protein
18g
(36%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.01g
(1%)
Cholesterol
64mg
(21%)
Sodium
510mg
(21%)
Potassium
556mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
570IU
(11%)
Vitamin C
6mg
(7%)
Calcium
416mg
(42%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings (1 cup each)
Amount Per Serving
Calories 359
% Daily Value*
| Serving | 1 cup | |
| Calories | 359kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 510mg | 21% |
| Potassium | 556mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 416mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.