Irish Nachos
A super cheesy, double potato take on vegan Irish Nachos
Ingredients
- 4 red or russet potatoes, thinly sliced
- 5 oz bag of kettle cooked potato chips
- 2 cups dairy free cheddar cheese, shredded We love Miyoko's brand
- 1/2 cup non-dairy sour cream
- 4 slices vegan bacon, cooked and crumbled
- 1/2 avocado, sliced or diced
- 3/4 cup pico de gallo
- 3 scallions, sliced
- 1 tbsp olive or avocado oil
Instructions
Baked Potato Chips
- Preheat oven to 425 degrees
- Slice potatoes about 1/4 inch thick. We used a mandoline, but a knife works just fine.
- Toss potato slices in oil to evenly coat. Place on baking sheet in single layer; season with salt and pepper.
- Bake for about 20 minutes or until potatoes are crispy, turning potatoes over after 10 minutes.
Assembling the Nachos
- Layer the baked potato chips and the store bought kettle chips on an oven proof plate, platter, or baking sheet
- Add a layer of cheddar cheese (as much as you want) and bacon pieces
- Repeat the potato and cheese layers twice more
- Bake at 425 for about 10 minutes or until the cheese is melted
- Garnish with a large dollop of sour cream, scallions, and more bacon crumbles
- Serve with pico de gallo or your favorite salsa