We're in love with these easy, cheesy Irish Nachos! Feel free to double, triple, or quadruple the recipe to feed a crowd!
Wash and peel your potatoes and cut into discs. I like mine the same thickness and texture as steak fries. Crunchy, crust-like outside and a fluffy mashed potato-like center. It makes me weak in the knees.
Spray or rub with your favorite oil (olive, avocado, coconut, etc...) and sprinkle with paprika, garlic powder, salt, and pepper to taste.
Lay potato slices flat on a wire cooling rack or grilling rack and set atop a reflective baking sheet. This will allow both sides to cook evenly and prevent mushiness. I use this same tecnique for my mozz balls and squash fries too -- it's foolproof!
Flip your oven to 350°F and bake until the cheese is seductively melty. Then pile on the rest of your toppings and dig in!
T-Rex? Add some bacon, shredded chicken, or pulled pork and have at it!
Vegan? Skip the cheese or add some daiya instead. This dish is easily veganized and oh-so flavorful either way, especially when loaded to the brim with fresh salsa and guacamole. You can also make it with butternut squash!
Nutrition Facts below are estimated for the base recipe above using an online recipe nutrition calculator. Adjust as needed based on choice of toppings and enjoy!
Recipe by Peas and Crayons - Irish Nachos https://peasandcrayons.com/2012/08/irish-nachos.html