Cheeseburger nachos combine all the deliciousness of both cheeseburgers and nachos into one of the most ultimate game day snacks ever! This sheet pan nacho recipe proves you really can have it all where snacking is concerned. Make these ultimate nachos for your next game day party or movie night.
It’s that time again! Super Bowl Sunday is almost hear. The excitement in my house is palpable. Not only do the sons look forward to a good game, but they can’t wait to see what eats & treats Mom will make. I look forward to the commercials, they look forward to the food. A family favorite for game day, or really any gathering we have, is homemade dill pickle chips. I’ve never gone wrong serving them at a get-together whether it’s for a group of men sporting jerseys, high-fiving & belly-bumping in between plays, or even relatives visiting from out of town. My father loves these so much it’s the only thing he actually requests as part of his Father’s Day dinner. Best of all, these are sooo much cheaper than ordering them from a restaurant or buying them in the frozen food section and they taste better than both other options, too.
Dill Pickle Chips
recipe originally from Paula Deen
1 24 oz jar Kosher dill pickle slices
1 tsp garlic powder
1/2 cup Louisiana hot sauce
1/2 cup buttermilk
peanut oil, for frying
2 cups Fry Mix (recipe listed below)
6 cups self-rising flour, or 6 cups all purpose flour + 3 tbsp baking powder + 1 1/2 tsp salt
1 cup self-rising cornmeal, or 3/4 cup & 3 tbsp white cornmeal + 1 tbsp baking powder + 1/2 tsp salt
1 tsp salt
1 tsp pepper
Add Fry Mix ingredients to a large bowl and stir until evenly combined.
1. Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.
2. In a large pot or fryer over medium-high heat, heat the oil to 350 degrees. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in small batches for 3 to 5 minutes.
3. When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately.