The list of ingredients is short, because several are up to you!
The nacho toppings will tend to be whatever I still have around. Most people have an idea of what goes on nachos and measurements can vary by taste. This is being stored mostly for the potato "chip" preparation method.
For toppings, I always make sure to have at least tomato, pepper, and onion, but like to have zucchini and fresh jalapeno available as well, all chopped small. About a quarter cup of each, though probably half that for the jalapeno.
1.5 pounds russet potatoes (cleaned, and sliced 1/4 inch thick)
2 tablespoons olive oil
Half a teaspoon of dried rosemary (crushed)
Half a teaspoon of dried thyme leaves (crushed)
1 cup shredded sharp cheddar cheese
2 minced green onions
Sea salt and black pepper (to taste)
Preheat oven to 450 degrees.
Wash and dry potatoes, leaving skin on.
Slice potatoes into .25-inch rounds and place in a large bowl.
Drizzle olive oil, rosemary, and thyme over potatoes. Stir to combine.
Place potatoes, in a single layer, on a greased baking sheet.
Bake for 20 minutes, turn over, and continue baking for an additional 20 minutes.During the second 20 minute phase, start preparing the topping. Add oil to a frying pan and cook on medium heat.
Back to the potatoes. When the 20 or so minutes of baking are up, take them out of the over and combine them in a pile in the middle of the pan.
Add cheese and the vegetables to the potatoes and put them back in the oven for 3-5 minutes, long enough for the cheese to melt.Serve with sour cream, Greek yogurt, or salsa.