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+ servings

Loaded Sheet Pan Nachos

Homemade potato chips, homemade cheese sauce and any toppings you choose come together to make this weeknight hit - loaded sheet pan nachos!
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Calories 811kcal
Author Stephanie Simmons


  • 4 medium potatoes, thinly sliced I used my mandoline slicer to do this, and used the "medium" setting - not the thinnest setting.
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 lb ground turkey
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 3 tbsp butter
  • 1 tbsp flour + 1/4 tsp flour
  • 3/4 cup milk We used regular 'ol dairy milk, 2%
  • 1/2 cup shredded cheddar cheese It's always best to buy a block of cheese and grate it yourself when you're using it in a recipe that requires the cheese to melt!
  • 1/4 tsp salt
  • 1/4 tsp paprika Optional, but recommended
  • diced tomatoes
  • corn
  • black beans
  • romaine lettuce
  • green chiles
  • sour cream
  • avocado


  • For the potato chips: Preheat your oven to 400 degrees. Generously oil a baking sheet with some of the olive oil and add the potato slices. Drizzle them with more olive oil, and toss to evenly coat them. Arrange the potatoes so they're not overlapping and bake for 10 minutes. Flip them, and add a little more oil if they seem to be sticking. Bake 5-7 more minutes, or until they resemble crispy, golden potato chips. 
  • While the potato chips are in the oven, make the cheese sauce and cook the ground turkey (or your meat of choice!) 
    For the cheese sauce: Melt the butter over medium heat in a saucepan. Whisk in the flour, and let it cook for about 3 minutes - it should slightly thicken. SLOWLY add the cold milk, whisking constantly. The mixture might get a bit clumpy and weird at first, but don't worry - it will smooth out as you continue to add the milk and continue to whisk. 
    Reduce the heat to a simmer, and continue cooking, stirring occasionally until the mixture thickens, about 5 minutes. Then, remove the pan from the heat, and add the shredded cheese slowly, whisking constantly until fully combined and smooth. Stir in the paprika and a pinch of salt. Put the pot back on the warm (but turned off) burner to keep warm until ready to serve. 
  • For the turkey: Add the olive oil to a skillet and heat over medium-high heat. Add the ground turkey, and cook, stirring occasionally, until cooked through. Add the spices and stir to combine. Cover the skillet with a lid and let sit, with the heat on low, to keep warm until ready to serve.  
  • Assemble: Set your oven to broil. Place the potato chips on one parchment paper-lined pan - they can overlap now. Add any toppings that you want to be warm - meat, corn, beans are what we did. If you're using shredded cheese, add that now. Place under the broiler for 1-2 minutes to heat everything. Then, top with your remaining toppings - veggies, sour cream, cheese sauce. Enjoy! 


NOTE: You may need to bake the potato chips on more than one baking sheet so that they don't overlap. This will depend on the size of your baking sheets, however! You can bake the two pans at the same time, side-by-side in the oven. 
NOTE: The cheese sauce should still be warm by the time you assemble your nachos, but it also reheats well on low heat (whisk it while reheating it) or in the microwave (20 second intervals, stirring in between). Store leftover cheese in the fridge for 2 days. 
NOTE: The first nutrition label, below is for the nachos without the cheese sauce. The second nutrition label is just for the cheese sauce. 


Calories: 811kcal