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5 from 6 votes

Baked Potato Chip Nachos

Prep time
5 mins
Cook time
25 mins
Total time
30 mins


  • 3 medium-sized russet potatoes
  • olive oil spray (or 1-2 tbsp of olive oil) 
  • salt & pepper to taste 
  • ¾ cup shredded cheddar cheese 
  • half of an avocado
  • half of a tomato, chopped 
  • green onion, chopped 


  1. Slice the potatoes into ⅛ inch slices.
  2. Place potato slices in a large bowl of cold water. Add a cup of ice to the bowl. Let them stay in the bowl for 30 minutes. 
  3. Preheat oven to 425 degrees. Line a rimmed baking sheet with non-stick foil.
  4. Drain the bowl, and dry the potato slices very well. The dryer the potatoes, the crisper the potato slices will be. 
  5. Put potato slices on a lined baking sheet in a single layer. Add olive oil spray and salt/pepper to taste. Bake for about 20 minutes, or until the potato chips are golden brown and crispy. 
  6. Make a pile with 3 layers of potato chips and shredded cheese so potato chips topped with shredded cheese, and repeat 2 more times. Bake for about 5 minutes or until the cheese is melty.
  7. Remove from oven, and add toppings such as sliced avocado, chopped tomatoes, and chopped green onion. Enjoy warm!
Gluten-free Baked Potato Chip Nachos with avocado and tomato
Cutting potatoes to make Baked Potato Chip Nachos
Soaking potatoes in water to make Baked Potato Chip Nachos
Lining up potato chips to make Baked Potato Chip Nachos
Potato chips out of the oven and ready to make Baked Potato Chip Nachos
Adding cheese to chips for Baked Potato Chip Nachos
Melted cheese on Baked Potato Chip Nachos
Gluten-free Baked Potato Chip Nachos
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