Fun and easy Irish nachos made with crispy potato rounds in place of tortilla chips, plenty of sharp cheddar cheese, crumbled bacon, and your choice of yummy toppings like green onions, Pico de Gallo, and sour cream.
For ease and uniformly consistently thin potato slices, use a mandoline.
Make sure your parchment paper is rated for 425 degrees or more. If it is not, either reduce the oven temp to the maximum rating for your parchment paper or spray 2 baking sheets with nonstick cooking spray.
The bacon can be cooked up to several days in advance and stored in the refrigerator.
Other cheeses that work well with this recipe are Pepper Jack, Monterey Jack, white cheddar, provolone, queso quesadilla, and Gouda.
Top the nachos with whatever makes you happy. Try guacamole, pickled red onions, jalapenos, black olives, shredded lettuce, bacon, green onions, sour cream, Pico de Gallo, salsa, or tomatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer.
Theoretically, you can freeze these nachos, but how well they freeze depends on the topping that you choose. Guacamole, green onions, shredded lettuce, and sour cream do not freeze well.
Keywords: how to make Irish nachos, what are Irish nachos, Irish nachos recipe
Find it online: https://www.smalltownwoman.com/irish-nachos/
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