Irish Nachos- Serves 4
4 potatoes, scrubbed and sliced very thin
1 to 2 cups of canola or corn oil
1 cup sharp cheddar, grated
1/2 cup chopped chicken, boiled
1/2 cup sliced/diced onions
1/2 cup sliced/diced tomatoes
1/2 cup lettuce or any other “nacho” toppings you prefer
Pinch of salt
Sour cream, salsa, guacamole, if desired
Lay the sliced potatoes on a paper towel to dry away as much water as possible. Heat oil in a cast-iron skillet. If a deep fryer is to be used, set the temperature to 375°. Cook a few slices at a time. Avoid the temptation to move the potatoes around as they fry. When they are crisp and golden brown, remove the potatoes from the oil with a slotted spoon to a paper towel to absorb excess oil. Sprinkle the fried potatoes with salt, and keep them warm in a 200° oven while the batches cook.
To assemble the dish, arrange the potatoes on a platter and layer with the grated cheddar cheese. Place the potato and cheese under the broiler for a few minutes until the cheese bubbles. Top the dish with any toppings you choose. Serve with sour cream, salsa, and guacamole on the side.