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.
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.
Potato Chips
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.
Nachos
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.
Notes
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.