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Potato Chip Nachos, A Twist On The Classic

A delicious, and easy, twist on a classic
April 23, 2018
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Cheesy Potato Chip Nachos, Waiting On Martha Cheesy Potato Chip Nachos, Waiting On Martha

Potato chip nachos.  Yep, you read that right. Recently, I was craving nachos but had no tortilla chips in the house.  What I did however have was potato chips.  So I figured why not.  And that’s when it happened; with that simple substitution I may have changed the way I eat nachos forever.  No joke, potato chip nachos are that good.

By now you probably know that nachos are one of my favorite meals to make.  Over the past few years I’ve shared recipes for every kind of nacho you can imagine: classic, breakfast, jambalya, sweet potato and even Nashville hot chicken nachos.  If theres a way to make nachos, I’ve made it.  So to be honest I’m kind of shocked I didn’t stumble upon this potato chip switch up earlier.

Why are potato chip nachos so good? They’re so dang good because of the crunch.  When trying out this recipe it will all boil down to the crunch achieved and the type of potato chip you use.  Therefore, I opted for kettle chips so they would hold up and not get soggy when topped and while baking. 

Like all of my nachos, this recipe calls for a mix of warm and cool toppings which I believe allows for the perfect bite.  The other reason these potato chip nachos are so good is I kept the toppings simple.  You really want to let that salty, crunchy, potato chip be the star so try to stick with more of a classic nacho topping and make sure not to over layer them. 

Finally I baked the nachos in my cast iron skillet which made the nachos super easy to contain while baking and serving.  Pro tip; before building your nachos layer parchment paper on the bottom of the skillet so it just comes over the side for super easy cleanup. 

So that’s my pitch for the potato chip.  And as a result I may never go back to classic tortilla chip nachos again.  I’ve shared the recipe below, and please let me know and tag me if you try potato chip nachos out as I’d love to know what you thought!  Truly, MKR
 


 

Potato Chip Nachos
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 1-2 bags of kettle chips or any thick potato chip (I used sea salt kettle chips)
  2. 1 block of organic cheddar cheese, shredded
  3. 1 can organic pinto beans, drained
  4. 1 bunch of green onions, chopped and set aside
  5. 1 green pepper, chopped and set aside.
  6. 2 large tomatoes, chopped and set aside
  7. 1 Jalepeno finely diced
  8. 1 handful of cilantro, finely diced/chopped
  9. salsas of your choice
Instructions
  1. Preheat oven to 400 degrees
  2. Take your skillet or sheet pan and layer potato chips evenly. Cover with cheese, pinto beans, and jalepenos.
  3. Bake until cheese is completely melted, about 10 minutes.
  4. Remove from oven and top with green onions, green pepper and tomatoes. Serve with salsas on the side and enjoy.
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The Best Ever Lasagna with Ground Beef, Red Pepper, Fresh Spinach & Basil

Make This Tonight & Settle In for the Post-Holiday Blur
December 26, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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lasgana-01lasagna

It’s time to get extra cozy in our post-Christmas coma (and hello, it’s freezing outside).  For us, that means fixing a dish of the best ever lasagna for dinner tonight.  Since nobody is really working today (right?!), it’s the perfect day to make this crowd-pleasing meal.  And as it’s cooking in the oven, settle in for some online shopping for all the things Santa missed!

Like any pasta, the best ever lasagna is even better the next day.  It soaks up all the layers of goodness and seasonings galore. My lasagna involves a little different of a filling than you may have grown up making: ground beef, onion, garlic, red pepper, fresh basil and fresh spinach.  And to compliment the filling, I whip together a thick, spicy (if that’s your thing) tomato sauce that just cannot be beat.  In this dish, I also used my DIY herb infused olive oil that I shared last week; it’s simply a difference you can taste!  

I’ve made this lasagna several times to find my groove with cook times and the layering process, plus experimenting with different types of cheese (ricotta and fresh mozzarella is my go-to).  And I usually get overwhelmed with cooking the lasagna noodles just right, so I like to make the ground beef filling in my dutch oven ahead of time, setting it aside until the lasagna dish is ready to be stacked and layered.  This way I don’t get frazzled or risk skipping a few steps!  Anyway, I’d love to know if lasagna is one of your favorite cozy dishes like it is mine?!  Enjoy!  Truly, MKR

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The Best Ever Lasagna
Serves 6
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Ingredients
  1. 1.5 lbs ground beef (you can use faux-beef too)
  2. 1 onion
  3. 4-6 cloves garlic, finely chopped
  4. 1 large red bell pepper, diced
  5. A couple sprigs fresh basil
  6. 1 bag fresh spinach, finely chopped
  7. 1 small can tomato paste
  8. 1 can diced tomatoes
  9. 1 1/2-2 large can spaghetti marinera sauce (I like mine with a little spice). You want to choose a thicker sauce, not with a soupy consistency
  10. 10-12 lasagna noodles
  11. 15 oz. ricotta cheese
  12. 2 8-oz. tubs fresh mozzarella, sliced thin
  13. salt and pepper, to taste
  14. 1/2 tablespoon sugar
  15. cayenne, if preferred
  16. + olive oil (I use my herb infused olive oil for extra flavor)
For the filling
  1. In a large dutch oven, add olive oil, garlic and onions. Sautee until they turn translucent.
  2. Next, add your red pepper. Cook until soft (about 2 minutes).
  3. Add ground beef, canned tomatoes and tomato paste (this thickens the sauce), tomato sauce, fresh basil and about a tablespoon of salt, 1/2 tablespoon of fresh ground pepper and 1/2 tablespoon of sugar.
  4. If you want spice like I always do, add a sprinkle of cayenne.
  5. Add olive oil (I use my rosemary olive oil and basil olive oil for additional flavor).
  6. Stir it all together, letting it mix well.
  7. Bring sauce to a boil, and then simmer for 10-15 minutes to really bring out the flavor.
  8. During the last 5 minutes, add your spinach.
  9. Taste as you go; does it need more sauce, more beef, more salt, etc.?
For the lasagna
  1. Preheat the oven to 400 degrees F.
  2. Cook lasagna noodles per package directions.
  3. Spray your pan, apply a very thin layer of marinera sauce with a few spoonfulls (I reserve half of the jar to add throughout the layers because I feel like lasagna gets really dry).
  4. Lay down the cooked lasagna noodles. Mine actually laid perfectly vertical in my pan (depends on size and shape of pan).
  5. Add your ricotta cheese, spreading evenly with a spatula or your fingers.
  6. Add ground beef filling mixture.
  7. Repeat 1-2 times for additional layers per size of your dish.
  8. Cover dish with tin foil, and cook for 15 minutes.
  9. After 15 minutes, check the dish and remove tin foil. If edges are coming away from pan, then you'll know it's ready to cook the final step, uncovered.
  10. Remove tin foil, lay a final layer of mozzarella and cook until it completely melts (about 10 mins)
  11. Switch to broiler to brown the top of the dish and watch closely (you don't want the mozzarella to burn). It should take about 2 minutes on broil.
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Photography, Rustic White for Waiting on Martha

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{MUST Eat} La Tavola

October 4, 2012
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

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{Sigh}…where does the time go?  As I write this post about the glutenous-carb-filled-amazing meal I had at La Tavola I can’t believe it’s been 3 weeks since I actually ate there!?  But I digress, this isn’t about my crazy life (well it kind of is since this is my blog), but rather about the uber fabulous La Tavola.

For those of you in and around Atlanta I’m sure La Tavola has become a staple for you (if it hasn’t it should), but for me the recent Chicago transplant, La Tavola is refreshingly new, and refreshingly good!  It’s tough to compete with Chicago on an Italian-comfort food kind of way.  The city is known for it!  But La Tavola walked the perfect balance of warm and cozy Italian, with subtle twists on what one would want from classic dishes.  The flavors were bold, yet not overwhelming and the atmosphere was more NYC than Atlanta.  It also doesn’t hurt that it’s located in Virgina Highlands one of my favorite little neighborhoods.

The meal was beyond, and trust me we left no plate un-touched.  I can understand why Creative Loafing noted their tomato and basil spaghetti with veal meatballs a dish you have to eat before you die.  My husband is still talking about it!  And my tagiliolini with mushroom ragu and truffle oil was insane…so earthy and the perfect accompaniment to my red wine.  The only thing that could have made it better was if I was in front of a roaring fire with snow falling outside (since I now live in the South the chances of that happening are slim).

So I’d love to hear what your favorite dish at La Tavola, is and as always where do you think I need to eat next in Atlanta?  xoxo

P.S. Special thanks to Michael Erickson for the perfect booth on such a special night for the Mr. and I.  Such a gem you are!

P.S.S. I am by no means a professional photographer.  All pics were taken with my iPhone, which means if they look good via an iPhone imagine how fantastic they look in person!

 

The bruschetta seems like an obvious choice, but the homemade ricotta and perfectly toasted yet soft bread made it a MUST!

 

The Mr.’s spaghetti…he’s obsessed

Mushrooms and truffle oil…cold weather comfort right here

I didn’t leave one bit of these delish desserts…basically licked the plate.

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