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Irish Chili Nachos
Irish Chili Nachos - seasoned, baked potato slices topped with Guinness Chili, cheddar cheese, salsa and sour cream for the perfect appetizer!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Appetizer
Cuisine:
American, Irish
Keyword:
potatoes, chili, appetizer, recipe, game, football, party
Servings:
6
Servings
Calories:
364
kcal
Author:
Lisa Johnson
Ingredients
1 ½
pounds
russet potatoes
cleaned and sliced 1/4-inch thick
2
Tablespoons
olive oil
½
teaspoon
dried rosemary
crushed
½
teaspoon
dried thyme
crushed
sea salt and ground pepper
to taste
2
cups
Guinness® Chili
or chili of your choice
1 ¼
cup
shredded cheddar cheese
½
cup
sour cream/Greek yogurt
or more
¼
cup
Pico de Gallo
2
green onions
sliced
1
Tablespoon
chopped cilantro leaves
Instructions
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Slice potatoes into 1/4 inch rounds and place in a large bowl.
Drizzle olive oil, rosemary, thyme, salt and pepper over potatoes. Toss to combine.
Place potatoes, in a single layer, on a baking sheet. Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.
Remove potatoes from baking sheet and place on a flat-sided cast iron skillet, slightly overlapping the edges.
Spread chili over the potato chips, sprinkle with cheese and place in the oven to melt the cheese, about 3 to 4 minutes.
Sprinkle with green onions and cilantro, and serve with Greek yogurt/sour cream and Pico de Gallo.
Notes
To serve a large crowd: double the recipe and use a baking sheet or extra large cast iron skillet.
Nutrition
Calories:
364
kcal
|
Carbohydrates:
33
g
|
Protein:
13
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Cholesterol:
49
mg
|
Sodium:
679
mg
|
Potassium:
845
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
725
IU
|
Vitamin C:
9.4
mg
|
Calcium:
249
mg
|
Iron:
4.3
mg