Go Back
+ servings
Irish nachos on a serving plate with sour cream for dipping.
Print Recipe
5 from 3 votes

Irish Nachos Recipe

A heaping pile of homemade, oven-broiled potato chips covered in shredded Irish cheddar & Dubliner cheeses. Sprinkle with bacon bits, sautéed cabbage, diced tomato and chives. Serve with a side of sour cream for dipping! The ultimate comfort food, perfect for celebrating St. Patrick's Day or game day.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Appetizer, Side Dish
Cuisine: Irish
Keyword: Gluten Free, Gluten Free Sides, Homemade Irish Nachos, Irish Nachos, Irish Pub Nachos, Potato Nachos, Saint Patrick's Day Food, St Patrick's Day
Servings: 6
Calories: 318kcal
Author: Stacey Adams

Equipment

  • 2 - sheet pans *large *I use 11x17" pans

Ingredients

  • 5 medium size golden potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Kosher/sea salt *see note below
  • 1 teaspoon Fresh ground pepper
  • 1 cup Shredded Irish cheddar *see note below
  • 1 cup Shredded Irish Dubliner cheese *see note below
  • ½ small head of cabbage *diced
  • ½ cup bacon bits

Optional Toppings

  • Diced tomato
  • Sour cream
  • Green onions or chives

Recipe notes: 

Salt: I like using kosher or sea salt in this recipe because both have a bigger grain and add a nice crunch. Regular salt will also work fine!
Cheese: most grocery stores carry Irish cheddar and Irish Dubliner cheese. Check the specialty cheese section (typically by the deli). If you don't have any luck, a nice sharp, white cheddar will do nicely!

Instructions

  • Rinse and dry your potatoes. Use a mandoline slicer or a small, sharp kitchen knife to cut potatoes into thin, even slices (about ⅛ inch thick). Uniform slices will help with even cooking and nice thin rounds will allow chips to become crispy in the oven.
  • Place all potato slices in a large mixing bowl and cover them with cold water. Allow slices to soak for 20 minutes to remove starch (this will also help with crispiness)! If you have time, you can let you potatoes soak longer to remove even more starch, but 20 minutes will definitely add a nice crisp to your chips.
  • While potatoes soak, shred your cheeses and set them aside. Then, measure olive oil into a large skillet on the stovetop and turn heat to low. Dice cabbage and add it to the oil, sprinkle with salt and pepper and sauté for 15-20 minutes, stirring occasionally. Remove from heat and set aside once fully cooked.
  • While cabbage is sautéing, drain and rinse potato slices. Dry slices well and arrange them in a single layer on two large baking sheets. Turn your oven broiler on high. Drizzle potato slices with olive oil and sprinkle with salt/pepper. Use your hands to move the potatoes around so they all get coated.
  • Place one sheet pan in the oven, on the top rack, and set a timer for 3 minutes. When the timer goes off, take the first sheet of potatoes out of the oven and place the second sheet on the top rack for 3 minutes. While you wait for the second sheet to broil, use a spatula to flip over the potatoes on the first sheet. Continue this rotation until all slices have browed on both sides.
  • Turn off the oven broiler and set oven at 300°F.
  • Transfer all potato chips to one baking sheet and sprinkle with shredded cheese, sautéed cabbage & bacon bits. Bake until cheese is fully melted (about 10 minutes).
  • Remove nachos from the oven and add other desired toppings (diced tomato, chives, sour cream). Plate and enjoy!

Nutrition

Serving: 1/6th of recipe | Sugar: 1.5g | Fiber: 2g | Calories: 318kcal | Fat: 18.5g | Protein: 16g | Carbohydrates: 23g