Loaded Potato Chip Nachos

Wavy potato-chip nachos with ranch-seasoned Cheddar and Monterey Jack, crisp bacon, green onion, and a cool sour-cream dip.

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Loaded potato chip nachos

Split the dry ranch seasoning

Mix one tablespoon into the sour cream, then toss the remainder with the cheese. Bake just until melted and keep the dip cold until serving.

Loaded Potato Chip Nachos

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Wavy potato chips baked with ranch-seasoned Cheddar and Monterey Jack, crisp bacon, and green onion, served with a ranch sour-cream dip.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 snack portions
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Instructions Notes

Ingredients
  

  • 1 oz Ranch Seasoning dry seasoning packet, divided
  • 1 Cup Sour Cream
  • 10 Slices Bacon
  • 12 oz Potato Chips sturdy wavy, kettle-cooked chips
  • 2 Cups Cheddar Cheese shredded
  • 2 Cups Monterey Jack Cheese shredded
  • 3 Large Green Onions thinly sliced
  • 1 tsp Hot Sauce or to taste (optional)

Equipment

1 Baking sheet (For layering and baking your loaded chips evenly.)
1 Parchment paper (Prevents sticking and makes cleanup quick and easy.)
1 Cheese Grater (For freshly shredded cheese that melts better than pre-shredded.)
1 Tongs (Handy for layering chips and serving without crushing them.)
1 Oven Mitts ( To safely remove the hot tray from the oven.)
1 Serving Tray (Great for presenting the nachos at parties or gatherings.)

Instructions
 

  1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment rated for that temperature, or use foil. Spread the potato chips in an even layer.
  2. Mix 1 tablespoon of the dry ranch seasoning into the sour cream. Cover and refrigerate the dip until serving. Reserve all remaining dry seasoning for the cheese.
  3. Cook the bacon in a skillet over medium heat, turning as needed, until evenly browned and crisp, about 10 minutes depending on thickness. Drain on paper towels and crumble when cool enough to handle.
  4. Toss the remaining dry ranch seasoning with the shredded Cheddar and Monterey Jack. Sprinkle evenly over the chips, then add the cooked bacon. Bake for about 10–12 minutes, until the cheese melts and the edges of the chips begin to brown. Check early and remove before the chips darken too much.
  5. Top with sliced green onions and optional hot sauce. Serve immediately with the chilled sour-cream dip on the side.

Notes

Makes about ten snack portions. Use dry ranch seasoning, not bottled ranch dressing: 1 tablespoon goes into the dip and the remainder goes into the cheese. Sturdy chips hold the toppings better than thin chips. Serve promptly for the best texture. Timing is an estimate.

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Adapted from Nicole McLaughlin’s Loaded Potato Chip Nachos at Allrecipes.

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