Chili Chips
Get ready to elevate your snack game with this bold and flavorful Chili Chips recipe—perfect for game days, casual gatherings, or a cozy night in! This ultimate crowd-pleaser layers a hearty, homemade chili featuring tender ground beef, smoky spices, and a touch of heat from jalapeños over a crispy bed of potato chips. Topped with gooey melted cheddar cheese, creamy sour cream, and a garnish of fresh cilantro, every bite delivers a mouthwatering balance of crunch, spice, and creaminess. Ready in just 40 minutes, this easy-to-make appetizer or comfort food treat is a delicious twist on classic nachos. Pair it with an icy drink, and you’ve got a dish that’s guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams potato chips
- 250 grams ground beef
- 1 medium onion
- 2 cloves garlic cloves
- 400 grams canned crushed tomatoes
- 200 grams red kidney beans
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 small jalapeño
- 100 grams shredded cheddar cheese
- 60 grams sour cream
- 2 tablespoons fresh cilantro
Instructions
Dice the onion and mince the garlic. Finely chop the jalapeño, removing seeds if you prefer less heat.
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.
Add the diced onion, minced garlic, and chopped jalapeño to the cooked beef. Sauté for 3-4 minutes until the onion becomes translucent.
Stir in the chili powder, paprika, ground cumin, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned crushed tomatoes and drained red kidney beans. Stir to combine and reduce the heat to low. Let the chili simmer for 15 minutes, stirring occasionally.
While the chili cooks, preheat the oven to 180°C (350°F). Spread the potato chips evenly on a large, oven-safe platter or baking sheet lined with parchment paper.
Once the chili is done, spoon it generously over the potato chips, ensuring each chip gets some topping.
Sprinkle the shredded cheddar cheese evenly over the chili-topped chips. Place the platter in the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Remove the platter from the oven. Serve hot, topped with dollops of sour cream and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 16.6 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 4325 mg | 188% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 32.1 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1174 mg | 90% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5389 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
