Smoky Bacon Ranch Potato Chip Nachos

• 10 cups potato chips
• 1 cup crumbled cooked bacon
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup ranch dressing
• 2 tablespoons diced pickled jalapeños
• 1/4 teaspoon smoked paprika

Steps

1. 1 Preheat oven to 375°F.
2. 2 Spread potato chips evenly on a large baking sheet.
3. 3 Sprinkle bacon over the chips.
4. 4 Combine cheeses and sprinkle over the bacon layer.
5. 5 Lightly dust with smoked paprika.
6. 6 Bake for 8-10 minutes, or until cheese is melted and bubbly.
7. 7 Remove from oven and immediately drizzle with ranch dressing.
8. 8 Top with diced jalapeños.
9. 9 Serve hot and enjoy!

Equipment

• Baking sheet

Variations

• Add diced tomatoes and black olives for a classic nacho vibe.
• Substitute barbecue sauce for ranch for a tangy twist.

Substitutions

• If ranch isn't your thing, substitute with sour cream or Greek yogurt.
• Use pepper Jack cheese for an added kick.

Pairings

• Classic margaritas
• Spicy Mexican street corn

Nutrition

Tips

• For extra crunch, use wavy potato chips.
• If you prefer a spicier kick, add more jalapeños or a dash of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F until warm.

Freezing: Does not freeze well due to the texture of the potato chips.

Serving Suggestions

• Pair with a cold beer or a tangy margarita.
• Serve with a side of salsa or guacamole for dipping.

FAQ