Loaded Potato Chip Nachos with Bacon, Eggs, and Cheese

Loaded Potato Chip Nachos with Bacon, Eggs, and Cheese

Loaded potato chip nachos are a hearty, savory skillet meal built from ridged kettle chips, crispy bacon, melted provolone, and eggs cooked right into the skillet. It is a salty, cheesy, satisfying dish equally at home on the breakfast table or a game day spread.

5 from 1 vote

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast

Cuisine American

Servings person

Calories 1604 kcal

Equipment

10-inch cast iron skillet

Ingredients

4 ounces ridged, kettle-style salted potato chips
4 ounces bacon thick cut, diced in ½-inch cubes
3 large eggs
3 ounces provolone cheese grated
2 cloves garlic thinly sliced
¼ teaspoon crushed red pepper flakes optional
¼ teaspoon black pepper freshly ground
2 tablespoons fresh parsley finely chopped

Instructions

Place a 10-inch cast iron skillet over medium heat. Add the diced bacon and cook until the fat renders and the edges just start to crisp — chewy, not brittle. Remove bacon from skillet with a slotted spoon. Leave all the fat in the pan.
Reduce heat to medium-low. Add the sliced garlic to the bacon fat and cook for 60-90 seconds until golden. Watch it closely because garlic burns fast.
Scatter the chips into the skillet in a single layer directly into the bacon fat. Don't crush them. Let them sit undisturbed for 60 seconds so the bottoms absorb the fat and start to toast.
Scatter the bacon back over the chips. Distribute ⅔ of the grated provolone evenly over the bacon. The cheese layer is the binder; don't skip it.
Use a spoon to gently press 3 small wells into the chip layer. Crack one egg into each well. Scatter the remaining provolone around (not on top of) the yolks. Cover with a lid and cook on medium-low for 3–3½ minutes, until the whites are just set and the yolks are still completely liquid and glossy.
Remove from heat immediately. Scatter the parsley, red pepper flakes, and black pepper over the top. Serve straight from the skillet. Do not let it sit and wait; it keeps cooking, and the eggs will be overdone.

Notes

This dish is best eaten straight from the skillet. It is not designed for leftovers; the chips absorb moisture and go soft within 20 minutes.

If you need to store it: refrigerate in an airtight container for up to 1 day. The texture will change significantly, but the flavor holds.

To reheat: low heat in a non-stick or cast iron pan, covered, for 2–3 minutes. Do not microwave; it turns the eggs rubbery and the chips into mush.

Nutrition

Keyword bacon, cheese, chips, eggs

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