These Spanish Potato Nachos with Chimichurri are a fun twist on the popular appetizer.
Homemade potato chips get loaded with savory Spanish ingredients in this fusion recipe. Far from ordinary, these nachos are topped with Manchego cheese, Chorizo sausage and served with a fresh, zesty Chimichurri.
I created a recipe for Chorizo Pinto Beans back in the fall of 2015 and ever since I’ve had the idea of making Spanish Potato Nachos on the brain! The beans are so rich and yummy and I knew they would be great on nachos just the way that chili is. And trust me, we KNOW nachos here at Vintage Kitty.
One of our guilty pleasures is to just eat a huge, crazy helping of nachos and skip dinner. We’ve had every kind from traditional to Irish to barbecue… and we love them all! But never on any menu have there been Spanish Potato Nachos up for grabs.
Well I’m here to fill in that gap. It starts with a base of homemade potato chips (because I’m a crazy DIY foodie, but you can feel free to use store bought). Then the chips are LOADED with Spanish-y foods like Manchego, olives and sweet roasted peppers. Then there’s a healthy helping of my beans and extra Chorizo because these are NACHOS! Can you have too many toppings?
Now all those toppings are excellent, but the real winner here is the Chimichurri! If you’ve been to Spain (or many other Spanish speaking countries), you know that Chimuchurri is a very popular green sauce that gets served with meats, and most often steak.
The remarkable green color comes from herbs. In this case, it’s made with parsley and oregano with a hint of lime and it’s really simple to make in the blender. You’ll love this recipe because it’s so fresh and vibrant and just the right counterpoint to the savory nacho toppings.
The combo it so good I think we’ll be having nachos at home more often! Kinda of a dangerous thought! But doesn’t that say EXACTLY how good these crunchy, cheesy nachos are? Enjoy 😉
This unique twist on nachos is filled with salty, rich flavors like Chorizo Pinto Beans, olives, Manchego cheese and roasted peppers. In contrast, a fresh chimichurri sauce adds brightness and acidity.
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- zest of one lime
- 1 tablespoon lime juice
- 1 tablespoon garlic, minced
- 1/3 cup green bell pepper, finely diced
- 1 bunch parsley, leaves only
- 2 tablespoons scallions, sliced
- 1 tablespoon fresh oregano, chopped
- salt and pepper to taste
- 4-5 large Russet potatoes
- vegetable oil for frying
- sea salt
- 2 cups Chorizo Pinto Beans
- 1 1/2 cups Manchego cheese, grated
- 1/2 cup olives, sliced
- 3/4 cup roasted red peppers, sliced
- 1/2 cup chorizo, sliced
- 8 cups potato chips
In a blender, combine olive oil, vinegar, lime zest, lime juice and garlic and blend on high for a couple minutes.
Add in green peppers scallions, parsley, and oregano and pulse until parsley is is in small pieces but the sauce is not completely pureed.
Fill a very large bowl with cold water.
Slice potatoes thinly and drop in water to prevent browning.
Once all potatoes are sliced, drain potatoes, sprinkle with 2 tablespoons salt and cover with fresh water.
Let potatoes soak for 20 minutes.
Meanwhile start heating oil to 370F.
Drain and rinse potatoes and then dry on paper towels.
Line a clean cookie sheet with paper towels.
Fry potatoes in small batches until golden brown.
Drain potato chips on paper towels and immediately sprinkle with sea salt.
Preheat oven to 400F
Line a cookie sheet (or two cake pans) with parchment paper.
Spread out potato chips and top with beans, chorizo, peppers, olives and finally cheese.
Bake until cheese is melted, about 10-15 minutes.
Serve nachos with chimichurri.
- The Chorizo Pinto Beans recipe makes a lot of beans! But they freeze well, so you can save some for future nachos! But a half recipe will be more than enough for these nachos.
- You can make the chimichurri in advance, about 24-48 hours, but the longer it sits in the refrigerator, the less vibrant the color will be.
- Feel free to use store-bought potato chips to save time, but make sure to get thick potato chips that will stand up to the weight (and sogginess) of the toppings.
- When frying, you really need a good spider to safely remove food from the hot oil. Trust me it's much safer than a slotted spoon on tongs.
- Make sure to use authentic cured chorizo and not the fresh sausage variety. Chorizo can be found in many supermarkets in the deli section.
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