If you spend any time at all scrolling through TikTok or Instagram, you probably have a backlog of viral recipes “saved for later” that mostly go ignored. And while we’re all guilty of this habit, every now and then a little inspiration hits—and suddenly, you’ve got a whole wealth of options to choose from.
Lately, it’s been impossible to escape a certain viral nachos recipe making the rounds on TikTok. Basque Nachos—sometimes called Spanish nachos—fit perfectly into the world of simple, flavor-packed appetizers. Said to be inspired by acclaimed New York City restaurant Ernesto’s, which serves potato chips with jamón Ibérico, these aren't your average nachos. Instead of melted cheese and salsa, they highlight traditional Spanish toppings, delivering bold flavor in a quick, elevated form.
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Ingredients Needed to Make Basque Nachos
'Basque Nachos' IngredientsNathan Hutsenpiller
Right off the bat, it’s hard not to be impressed by how few ingredients are needed to achieve such bold flavor. That said, depending on where you source them, be prepared to spend a little extra on the ham and cheese. That said, this is an elevated recipe, and elevated ingredients are part of the deal.
To get started, you’ll need kettle-cooked potato chips (original flavor works best), shaved serrano ham, manchego cheese and a briny element like pickled peppers or Castelvetrano olives. From there, you can add any other ingredients you think would work, but for now, this is all you really need.
How to Make Basque Nachos
Kettle Cooked Potato Chips ready to be bakedNathan Hutsenpiller
Now for the easy part (aside from eating). Preheat the oven to 400°F and grab a sheet pan or any oven-safe tray. Spread the kettle-cooked chips onto the tray in a single layer and place the tray on the center rack. Bake for about 3 to 5-minutes, just long enough to warm the chips without risking burning, then remove and get ready to layer with your toppings.
Start by adding shreds of serrano ham first—the heat from the chips will gently warm the ham, letting its flavor and a bit of grease seep into the chips. Next, sprinkle on grated manchego to taste, followed by your briny ingredient, like pickled peppers or Castelvetrano olives (I used both). Then layer on more chips and repeat the process one more time: more cheese, more peppers and more yumminess.
If the cheese hasn’t melted to your satisfaction by this point, feel free to toss the tray back in the oven for another minute or two until perfect. Serve immediately and enjoy.
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Getting Creative With Basque Nachos
'Basque Nachos'Nathan Hutsenpiller
By now, you should already be falling in love with this annoyingly easy recipe, just like me. And while I’m pretty ride-or-die with the idea of using only 4 to 5 ingredients to create nacho magic, I’d be lying if I didn’t notice some ghost notes that could be brought to life. For an extra briny, salty kick, a few anchovies or another tinned fish could hit the spot—though I know that’s not everybody’s first choice.
I can also see a good dusting of lemon zest or a quick squeeze of lemon juice on top at the end as the easiest way to elevate the recipe—hardly any effort, but a burst of brightness in every bite. From there, you could add some chopped herbs like green onion or parsley, more cured meat like pancetta or even a few drizzles of chili crisp oil for a spicy kick.
And if you want to go the old-fashioned route: more cheese. That’s right, a generous sprinkle of Parmesan, shredded fontina or even a throwback to childhood nostalgia with classic cheddar. Honestly, you’re only limited by your imagination—and mine is already screaming bacon, feta, and maybe even a few surprises I shouldn’t admit out loud. Definitely try this recipe out for yourself, if you keep an open mind and an empty stomach, you won't be dissapointed.
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