• Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Serves: 4

Irish Chili Nachos

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 Pounds russet potatoes (cleaned and sliced 1/4-inch thick)
  • 2 Tablespoons olive oil
  • 1/2 teaspoon dried rosemary (crushed)
  • 1/2 teaspoon dried thyme (crushed)
  • sea salt and ground pepper (to taste)
  • 2 Cups Guinness® Chili
  • 1 1/4 cup shredded cheddar cheese
  • sour cream/Greek yogurt
  • Pico de Gallo
  • 2 green onions (sliced)
  • 1 Tablespoon chopped cilantro leaves

 Directions

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.

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