Potato Chip Nachos

5 from 1 reviews


  • 5 ounces kettle cooked potato chips, regular flavor
  • 12 cups leftover shredded pot roast, or other shredded cooked meat
  • 1 cup grated Cheddar
  • 1/2 cup sweet-hot pickles or sweet pickled jalapeños
  • Chopped iceberg lettuce and tomatoes, if you like
  • sour cream and salsa to serve


  1. Get the broiler cranking and get out a rimmed baking sheet.
  2. Lay the chips in a single layer, spread bots of pot roast evenly on top. Sprinkle with cheese and lovingly dispense the pickle or jalapeño slices.
  3. Broil for 1-2 minutes until melted and toasty and hot.
  4. Add lettuce and tomato if you like
  5. Serve with sour cream and salsa if you like.

Pin It on Pinterest

Scroll To Top