Potato Chip Nachos Food

IRISH NACHOS

Steps:

• Preheat the oven to 375 degrees F.
• Lay out the potato chips in an even layer on a baking sheet and top with the Cheddar and bacon. Bake until the cheese is melted, about 10 minutes. Top with dollops of the sour cream and the chopped tomato and chives. Serve warm.

POTATO CHIP NACHOS

Steps:

• Spread chips onto large microwaveable plate; top with cheese.
• Microwave on HIGH 1 to 2 min. or until cheese is melted.
• Top with remaining ingredients.
• Serve immediately.

BAKED POTATO CHIP NACHOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Spread potato slices out on baking sheet. Coat with olive oil and salt.
• Bake potatoes in the preheated oven until tops are golden and edges are crispy, 15 to 20 minutes.
• Layer baked potatoes with Cheddar cheese; continue baking until cheese is melted, 5 to 10 minutes.

CHORIZO CHILI POTATO CHIP NACHOS WITH HOMEMADE AMERICAN CHEESE

Steps:

• Bring oil to 350 degrees F in a deep-fryer. Slice the potatoes thin on a mandoline. Run under cold water until the water is clean. Fry until crispy.
• Saute the bell peppers, jalapeno and half the red onions in olive oil in a medium skillet over medium-high heat until the onion is translucent. Add the chorizo, chili powder, cumin and paprika, then reduce heat to medium and cook until the chorizo cooks through. Transfer to a food processor and blend.
• Combine the vinegar, salt, sugar and remaining onions in a small saucepot and bring to a boil. Strain.
• Layer the Homemade American Cheese over the chips. Top with hot chili to melt. Top with cilantro, sour cream and pickled onions and serve.
• Line a 8 1/2-by-4 1/2-by-2 3/4-inch-deep loaf pan with plastic wrap.
• Combine the Cheddar, mozzarella, tapioca flour and salt in a food processor and pulse to combine.
• Combine the butter, beer and milk in a small saucepan and bring to a boil over high heat. Remove from the heat and slowly pour the hot liquid into the cheese, processing until fully melted and smooth (use caution when blending hot liquids). Spoon the mixture into the prepared loaf pan, spreading it evenly (it should fill three-quarters of the loaf pan). Let stand in the refrigerator until the cheese sets, 4 to 6 hours. Invert the pan on a cutting board to remove the cheese and peel off the plastic wrap. Cut crosswise into 16 slices.

MEXICAN POTATO NACHOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
• Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
• Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
• While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
• Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
• Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
• Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
• Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.

POTACHOS

Steps:

• Preheat oven to 325 F.
• Place potato chips in a large round baking dish.
• Top with tomato, cheese, scallions, bacon, and olives (you can do this in layers, if you like).
• Drizzle ketchup over other ingredients.
• Bake ten minutes or until cheese is melted and dish is well heated throughout.
• Dollop sour cream on top of finished dish.
• Serve.

LOADED POTATO CHIP "NACHOS"

Steps:

• Preheat oven to 400°F.
• Place potato cubes in a small saucepan. Add enough cold water to just cover, and a generous pinch of salt. Cover and cook over high heat until potatoes are fork tender.
• Drain potatoes and return cubes to the hot pot (off heat). Let stand 5 minutes. Meanwhile, place milk and butter in another saucepan and heat until butter melts. Pass potatoes through a ricer (or mash with a potato masher), then stir in milk and butter. Season with salt and pepper and set aside.
• Slice each bacon rasher in half lengthwise, then cut crosswise into 1/4" pieces. Scatter pieces into a large skillet and cook over medium heat until almost crispy. Transfer with slotted spoon to a paper-towel lined plate.
• Place potato chips on a large, oven-safe dish. Dollop with mashed potatoes, sprinkle with cheddar cheese then with scallions. Bake 10 minutes until hot and gooey. Drizzle with sour cream and serve hot.

BUFFALO CHICKEN POTATO CHIP NACHOS

Steps:

• Heat oven to 350°F.
• Combine chicken and 1/4 cup pepper sauce.
• Microwave cream cheese, blue cheese and milk in microwaveable bowl on HIGH 30 sec. or until cheeses are completely melted when stirred.
• Spread chips onto rimmed baking sheet; top with chicken mixture, then cream cheese mixture.
• Bake 8 to 10 min. or until heated through.
• Top with vegetables and remaining pepper sauce.