Dirty Chips (a.k.a. Nachos with a Saucy Twist)

A terrific game-day snack or a winning appetizer for your next holiday party that’s straight off the Shark Club Vancouver’s new menu. Dirty Chips are a twist on traditional nachos that literally upends the usual presentation of the party staple.

  • By Shark Club's Chef Brandon Thordarson
  • November 25, 2015
Image Author: Shark Club
  • Yield: Serves 12 as passed/tableside appetizer
  • Active time: Cooking time: 5 minutes


1 bag kettle-cooked potato chips, plain

½ cup ranch dressing (substitute with crème fraîche to luxe it up a bit)

3 or 4 tbsp hot sauce (to taste)

½ cup blue cheese, crumbled

½ cup bacon bits, cooked and diced

½ cup green onions, chopped

1 sheet            Parchment paper



Place chips flat on a baking sheet and heat for 3 minutes in medium warm oven. Do not burn.

Line a 9 x 13 casserole or baking dish with parchment paper.

Place chips in dish standing upright, on edge. Use particularly curly chips to make a boarder around the edges, facing in. (See image)

Using a serving spoon, drizzle half the ranch over the chips, ensuring it drizzles onto each chip.

Shake hot sauce over the chips.

Sprinkle blue cheese and bacon bits over chips with even coverage.

Drizzle other half of ranch over chips, covering all ingredients.

Sprinkle with green onions.

Serve and enjoy!

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