Campfire potato chip nachos are as dreamy as they sound—crunchy chips layered with gooey cheese, tangy salsa, and rich sour cream and cooked in foil packets for easy cleanup.
Ingredients
- 1 (8 oz) bag kettle-cooked potato chips
- Heavy-duty foil
- 1 ½ cups Mexican-style shredded cheese
- 1 cup diced ham
- ¾ cup jarred salsa
- ½ cup fat-free sour cream
- 2 green onions, chopped
- pickled jalapeno slices (optional)
Steps
- Preheat grill to medium-high.
- Divide the potato chips among 3 (12x16-inch) sheets of heavy-duty foil. Top with a layer of cheese. Divide the ham among each packet. Fold sides of foil up around mixture. Roll tightly to seal.
- Grill packets 8–10 min. without flipping. Carefully open packets to serve. Top each packet with the salsa, sour cream, green onions, and (optional) jalapeño. Serve immediately.
This recipe is
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- Nut Free
- gluten free
- July/Aug 2020
- Wheat Free
- Egg Free
Nutrition information
- Calories 158kcal 8%
- Fat 8.7g 13%
- Saturated fat 4.7g 23%
- Carbs 6.2g 2%
- Sodium 883mg 37%
- 2.2g sugar
- 0.7g fiber
- 13.7g protein
- 42mg cholesterol
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