Loaded Potato Chip Nachos with California Ripe Olives

Make these loaded potato chip nachos for the ultimate party appetizer everyone is going to love!

I share about and partner with only the most fabulous brands. The wonderful folks at California Ripe Olives sponsored this blog post and the recipe that goes with it, in partnership with CA GROWN.

A Note from Teri on Loaded Potato Chip Nachos

I wanted to come up with a recipe that would be a perfect crowd pleaser for a game day party, but also serves as a fabulous snack anytime. It comes together so quickly and the results are absolutely delicious. The crispy mortadella and salami paired with the California Ripe Olives is the most luscious combination.

I love how easy it is for everyone to snack on this dish. It is the perfect recipe for grazing, and the best part is it is totally customizable. You could opt for chicken as your protein instead, or add any other favorite toppings.

What Makes California Ripe Olives My Favorite

To know me is to know how much I adore California Ripe Olives. They are cured for seven days to create an iconic and incredible flavor. And you can find these canned olives in your grocery store! When you are in the store, check the labels on your cans to find California Ripe Olives. Trust me, you’ll taste the difference, and you’ll never want to buy anything else!

California Ripe Olives show up in so many of my recipes, and they are pretty much always the star of the show. You’ll find them in my pasta salad, muffaletta, chimichurri sauce which you can add to a pasta, and my creamy olive dressing. And I am always using them in so many of my salads, like this pomegranate chopped salad and chopped salad with citrus.

Ingredients

• California soft-cheese, at room temperature
• Salami
• Mortadella
• Bag of potato chips – I recommend kettle chips
• California green olives
• Manchego-like cheese 
• Peppadew peppers
• Marinated red onions and marinated onion oil
• Chili crisp oil
• Fresh lemon
• Sour cream or full fat yogurt, or a magic elixir of your choice

How to Make Loaded Potato Chip Nachos with California Ripe Olives

Step One: Saute the Meat

In a skillet over medium heat, sauté the salami and mortadella together for about 6 minutes until lightly crispy and golden. Set aside.

Spread a generous layer of chips out on a serving platter or baking tray. You want full coverage — no chip left behind!

Step Two: Assemble the Nachos

Evenly scatter the sautéed salami and mortadella over the chips. Top with the olives, hard cheese, peppadew peppers, and marinated onions. Drizzle some of the onion oil over everything — it’s liquid gold! Dollop the creamy cheese right in the center or all over — follow your heart. Drizzle generously with chili crisp oil for heat and crunch then finish with a squeeze of lemon juice over the whole platter to brighten things up. Serve and enjoy!

Try These Other Appetizer Recipes!

• Gluten-Free Coconut Fried Shrimp
• Badass Baked Chicken Wings
• Loaded Potato Skins with Spicy Sauce
• The Best Old School Cheeseball Recipe

If you make your own Loaded Potato Chip Nachos with California Ripe Olives, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

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