A fun twist on the classic nachos, Irish Nachos feature homemade potato chips topped with melted cheddar, bacon, crispy cabbage, and other flavorful toppings.
Imagine a plate piled high with golden, crispy potato chips covered with melted cheese and an array of delectable toppings. Bacon adds a meaty smokiness, cabbage roasted with a bit of Irish butter makes each bite even better, and the pickled red onions (also homemade) provide much-needed acidity to balance all the salty, rich flavors. Whether hosting a gathering, settling in for a cozy movie night with friends, or planning to tackle a tray yourself (everyone should indulge occasionally), Irish nachos should be on the menu.
Why You’ll Love Irish Nachos
Crisp and flavorful – The foundation of these Irish nachos is a mound of homemade potato chips; it doesn’t get much better. They are super crunchy and salty and boast a beautiful brown color. The chips are delicious plain but are even better piled high with toppings—a true textural delight.
Toppings galore – Melted cheese, bacon, cabbage, pickled red onions, sour cream, and chives; each component harmoniously melds and is further complemented by the varied textures.
No plating required – Lay a sheet of these on the table and dig in with family/friends. Isn’t family style so casual and comfy? There’s no reason to bother with plating. Irish nachos are a comfort food, after all.
Versatile and customizable – Irish nachos can be tailored to your preferences, like classic nachos. Experiment to create your version.
Irish Nachos Ingredients Notes
To make these tempting Irish nachos, you’ll need the following ingredients:
- Potatoes: Opt for russet potatoes. Their high starch content makes them nice and crispy when fried.
- Seasonings: A blend of salt, garlic powder, and black pepper helps build a flavorful foundation for the nachos.
- Cheese: Cheddar and gouda melt beautifully. Furthermore, they help the toppings cling to the chips, giving you a little of everything in each bite.
- Bacon: Regular or thick-cut is fine.
- Cabbage: Use green cannonball cabbage instead of a more delicate variety like napa or savoy.
- Irish butter: This ingredient stays with the recipe’s theme and is so delicious. Irish butter has a richer flavor that pairs nicely with the other components.
- Pickled red onions: If you have a jar, feel free to use those; however, it’s easy to pickle onions yourself. The vinegary punch of flavor they add will keep you coming back.
Find the complete ingredients list with measurements in the recipe card below!
How to Make Irish Nachos
- Prepare the pickles: Thinly slice the onions with a mandoline or a sharp knife, prepare the pickling solution, and set the jar aside as you make the nachos.
- Make the chips: Peel the potatoes; then, for the best results, lay them flat and pat the slices dry to remove excess moisture. Next, fry in 350-degree oil until golden brown. Afterward, drain them on paper towels and season them while the chips are still warm. The potatoes should be golden, crispy around the edges, and slightly tender in the middle.
- Cook the bacon and cabbage: Put the bacon on one sheet and the cabbage on another. Tossing the cabbage in butter and seasonings adds a ton of flavor and helps it develop a deep brown color, especially at the edges.
- Assemble: Top chips with cheese, chopped bacon, cabbage, and more cheese before placing them into the oven until the cheese melts. Once done, arrange slices of pickled onion on top, followed by a generous dollop of sour cream and a sprinkle of chives.
Variations, Substitutions, and Cooking Tips
Vegetarian delight – Omit the bacon and add sautéed mushrooms, onions, or carrots for a delightful vegetarian version. You can also make vegan Irish nachos by swapping the cheese for your favorite plant-based alternative.
Add another protein – Add sliced chicken or beef to the nachos to make them even heartier. Additional protein can quickly turn the appetizer into a meal.
Try Yukon gold potatoes – If you’re not interested in using potato chips as the foundation for the nachos, you can slice Yukon potatoes into thicker pieces, toss them in oil and seasonings, then roast. If you plan to roast the chips, you want to go with a waxy potato because they are very sturdy, making them ideal for scooping.
Monitor oil temperature between batches – Return the oil to 350 degrees Fahrenheit before frying additional potato chips.
Quick & Easy Alternative – Use store-bought frozen french fries, bake them according to the directions, then add cheese and bacon, put back into the oven until cheese is melted, add extra toppings and serve.
Add Extra Toppings – Want to load your nachos even more? Add diced tomatoes, pickled jalapenos, and hot sauce. You can even mix up a dish of half ranch, half barbecue sauce, stir well, and dip your nachos.
Storage and Freezer Tips
Store Irish nachos in an airtight container and refrigerate for 3-4 days. Do not freeze, as freezing will compromise the texture of the nachos, particularly the chips. When storing, try not to mix them too much. Instead, store them carefully, keeping the chips at the bottom to maintain the layers.
How to Reheat
Preheat the oven to 350 degrees Fahrenheit, transfer the nachos to a baking sheet, and place them in the oven for 5-10 minutes. Let them come to room temperature before reheating for the best results.
Irish Nachos
A fun twist on the classic nachos, Irish Nachos feature homemade potato chips topped with melted cheddar, bacon, crispy cabbage, and other flavorful toppings.
Ingredients
Pickled Red Onion
- 1 small red onion, peeled
- ½ cup white vinegar
- ½ cup water
- 1 teaspoon granulated sugar
- ½ teaspoon fine sea salt
- 2 sprigs fresh dill
Chips
- 2 ½ pounds russet potatoes
- Neutral oil with a high smoking point
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Other
- 8 slices bacon
- ¼ large head of cabbage, chopped
- 2 tablespoons Irish butter, melted
- ¼ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 cup freshly grated cheddar cheese
- 1 cup freshly grated gouda cheese
- Sour cream, for serving
- 2 tablespoons thinly sliced chives
Instructions
- Thinly slice the onion (preferably with a mandoline) and set it aside.
- Add the vinegar to a saucepan along with the water, sugar, and salt. Bring it to a boil, then reduce it to a simmer before adding the sliced onion.
- Simmer for one minute, transfer the sliced onion to a clean jar along with the dill, and pour in the pickling liquid. Set the pickled red onion aside.
- Peel the potatoes, thinly slice them with a mandoline, and pat them dry with paper towels to remove excess moisture.
- Heat an inch of oil to 350 degrees Fahrenheit in a large, heavy skillet.
- In batches, fry the potato slices until they are deep golden brown (about 2-3 minutes for thin slices, more for slightly thicker slices). Drain them on a paper towel-lined platter or baking sheet. Season with salt, garlic powder, and black pepper while still warm.
- Preheat the oven to 400 degrees Fahrenheit. Arrange the bacon in a single layer on a baking sheet. Add the cabbage to a separate sheet and toss it with melted butter, salt, garlic powder, and black pepper.
- Transfer the baking sheets to the oven and roast for 12-15 minutes until the cabbage and bacon are brown and crisp.
- Transfer the bacon to a paper towel-lined plate to drain excess fat, then chop it.
- To assemble, place the potato chips on a baking sheet, followed by half of the cheese. Next, add the bacon and cabbage, then top with the remaining cheese.
- Place it in the oven (set to 400 degrees) for 5 minutes or until the cheese melts.
- Finish by adding the pickled red onions, sour cream, and chives.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 470Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 66mgSodium: 1206mgCarbohydrates: 45gFiber: 5gSugar: 4gProtein: 20g
This data was provided and calculated by Nutritionix.
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