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Irish Nachos

A super cheesy, double potato take on vegan Irish Nachos
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Main Course
Cuisine: Irish, Mexican
Keyword: Nachos, Plant Based, St Patrick's Day, Vegan


  • 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


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