Nachos are a sports bar staple. And for good reason, they are delicious and great for sharing! But you don’t need a sports bar to get a big tray of nachos, make them at home and share them with the masses!
The thing I love most about nachos are the toppings. And the funny thing about toppings is that Will and I rarely see eye to eye on the topic- whether it come to pizza or nachos- we can rarely agree on mutual ingredients. But those differences are exactly why nachos are a weekend staple at our house. One tray of nachos can be shared, and Will and I can each craft the ingredients on our half (yes, half! #nojudging) without compromise!
So with that being said, this recipe is loose. I say that because I encourage you to get creative & build your own tray of dream nachos (yeah, I like to think people have a dream of nacho bliss). As long as you can create a base, the world of nachos is your oyster.
Also, a “build your own nacho” bar is GREAT for football parties! Happy Weekend friends!
- Crispy Oven Roasted Potatoes Chips
- 1 1/2 -2 pounds Yukon Gold potatoes, rinsed and cut into 1/4-inch rounds (they shrink down)
- 4 tablespoons olive oil
- Salt & Pepper
- BBQ Nachos
- 2-3 cups pulled pork (or Chicken). Try my crockport pork carnitas recipe
- 3-4 slices of bacon,cooked & chopped.
- BBQ Sauce, for drizzle
- Ranch Dressing
- 1 C lettuce, confetti chopped
- 1 Avocado
- 1 Jalapeno Diced
- 1/2 red onion, diced
- Handful Cilantro, chopped
- Crispy Oven Roasted Potato Chips
- Preheat oven to 450 F. Place 2 baking sheets in the oven to heat.
- Combine the potato rounds and 1 tablespoon of salt in a large pot and add cold water to cover by 1 inch. Set over high heat and bring to a boil. Reduce the heat to a gentle simmer and continue cooking until the edges of the potatoes have softened, but the centers offer resistance when you insert a paring knife, about 5 minutes.
- Drain the potatoes and transfer to a large bowl. Add 1 + 1/2 tablespoons of the oil and 1/2 teaspoon salt then use a rubber spatula to toss. Add another 1 + 1/2 tablespoons of oil and 1/2 teaspoon salt then toss again – don’t be gentle, you want to vigorously toss the potatoes until the outside of the slices are coated with a starchy paste, which should take 1-2 minutes.
- Remove the baking sheets from the oven and drizzle them with the remaining tablespoon of oil. Add the potatoes to the baking sheet, spread in an even layer (do not over crowd- this is why we use 2 sheets). Bake for 15-25 minutes, or until the bottoms of the potatoes are golden brown and crisp. Remove the baking sheet from the oven and flip the potatoes using a metal spatula. Return to the oven and continue cooking until the second side is golden and crisp, about 10-20 minutes. Season with salt and pepper to taste.
- Transfer all the potatoes to one baking sheet. Top the potato chips with your desired toppings & serve.