Irish Chili Nachos
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
I love this time of year!! We are in the midst of fun, food holidays and I get to be crazy and creative. Okay, I’m always a bit crazy and creative, but for some reason during this time of year it all makes sense. Today I have combined my love of St. Patrick’s Day with my love of appetizers….I mean football food….to create these fun and delicious Irish Chili Nachos…..
You may remember my insanely popular Irish Nachos…..
well this year I decided to take them to the next level of awesomeness and topped them with my favorite Guinness® Chili, and OMGosh I couldn’t stop eating them!!
How to make Irish Chili Nachos:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Slice potatoes into 1/4 inch rounds {I used 2 potatoes}…..
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, Pico de Gallo, and Guacamole…..
and dig in…..
Notes:
- I chose to use Guinness Chili but any chili will work.
- You could also sprinkle on some sliced jalapenos or black olives.
- To make even more Irish Chili Nachos for a large crowd, simply double the recipe and serve on a baking sheet or very large cast iron skillet.
More delicious chili recipes:
Enjoy!!
Irish Chili Nachos
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.
