Description
Make these loaded potato chip nachos for your next game day party!
Ingredients
- 4-ounce California soft-cheese, at room temperature
- 3.5 ounces (about 3/4 cup) salami, cut into bite-sized pieces
- 3.5 ounces (about 3/4 cup) mortadella, cut into bite-sized pieces
- 1 large (7-10 oz) bag of potato chips (I recommend kettle chips)
- 1 can California green olives, drained and sliced
- ½ cup finely diced manchego-like cheese
- 1/3 cup peppadew peppers, roughly chopped
- Marinated onions and marinated onion oil
- Chili crisp oil, for drizzling
- Fresh lemon, for squeezing
- Dollop of sour cream or full fat yogurt, or a magic elixir of your choice
Instructions
- 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!
- 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. Add a dollop of sour cream or full fat yogurt. 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!
Nutrition
- Serving Size:
- Calories: 356
- Sugar: 2.1 g
- Sodium: 703.5 mg
- Fat: 24.2 g
- Carbohydrates: 26 g
- Protein: 10.4 g
- Cholesterol: 24.6 mg