Who doesn’t love nachos? These Loaded Sheet Pan Nachos are the perfect weeknight pick-me-up: easy to make, adaptable, and seriously delicious.
These nachos are ideal for a casual Monday dinner. They combine crisp homemade potato chips, a quick cheese sauce, and any toppings you like—so you can keep things simple or dress them up.
Let’s start with the chips. I made these with thinly sliced potatoes baked on a sheet pan. No frying required. Baking takes roughly 10–15 minutes and keeps cleanup easy. If you have a mandoline slicer, it helps get even rounds quickly; otherwise a sharp knife works fine if you can slice thinly.
Homemade chips take a little effort but they’re worth it—light, crunchy, and addictive.
Next up: cheese. I made a simple stovetop cheese sauce that comes together in about 10 minutes while the potatoes bake. It uses butter, flour, milk and shredded cheddar. The result is a smooth, creamy sauce you can drizzle over the nachos or serve on the side.
This homemade sauce is quick enough for a weeknight but gives a more luxurious result than pre-made options.
Toppings are where you can have fun. We used seasoned ground turkey (with chili powder and paprika), plus corn, black beans, diced tomatoes, romaine lettuce and green chiles. The nachos were finished with the cheese sauce and sour cream. Avocado or shredded chicken, ground beef, or any other proteins and veggies would work beautifully.
Be creative with toppings—add what you love or use what’s in your fridge.
(The recipe at the end lists exactly what we used, but feel free to adapt it.)
Fair warning: these Loaded Sheet Pan Nachos are easy to fall in love with. If you prefer to shortcut the homemade components, store-bought chips and shredded cheese are fine—this recipe is flexible.
Remember:
- You can do this—it’s a straightforward recipe.
- The recipe section below includes step-by-step instructions.
- Substitute store-bought chips or cheese sauce if you want a faster version.
Can we make Monday Nacho Night a thing? If so, enjoy!
Loaded Sheet Pan Nachos
Rate
Ingredients
- FOR THE POTATO CHIPS
- 4 medium potatoes, thinly sliced (use a mandoline if you have one)
- 1/4 cup olive oil
- 1 tsp salt
- FOR THE TURKEY
- 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
- FOR THE CHEESE SAUCE
- 3 tbsp butter
- 1 tbsp flour + 1/4 tsp flour
- 3/4 cup milk (2% used)
- 1/2 cup shredded cheddar cheese (grate from a block for best melting)
- 1/4 tsp salt
- 1/4 tsp paprika (optional)
- OTHER TOPPINGS
- diced tomatoes, corn, black beans, romaine lettuce, green chiles, sour cream, avocado (optional)
Instructions
-
For the potato chips: Preheat oven to 400°F. Lightly oil a baking sheet and spread the potato slices in a single layer without overlapping. Drizzle with olive oil and toss so they are evenly coated. Bake about 10 minutes, flip the slices, add a bit more oil if needed, then bake another 5–7 minutes until crispy and golden.
-
While the chips bake: Make the cheese sauce and cook the turkey.
For the cheese sauce: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 3 minutes until slightly thickened. Slowly add cold milk while whisking; the mixture may clump at first but will smooth out. Reduce heat to low and stir occasionally until thickened, about 5 minutes. Remove from heat and whisk in the shredded cheese a little at a time until smooth. Stir in paprika and a pinch of salt. Keep warm until serving.
-
For the turkey: Heat olive oil in a skillet over medium-high heat. Add ground turkey and cook, breaking up with a spoon, until no longer pink. Stir in paprika, chili powder, salt, garlic powder and pepper. Keep warm on low heat until ready to assemble.
-
Assemble: Preheat the broiler. Spread the baked potato chips on a parchment-lined sheet pan, allowing overlap this time. Add warm toppings like the seasoned turkey, corn and beans. If using shredded cheese, sprinkle it over now. Broil 1–2 minutes until warmed through and cheese (if used) melts. Remove, drizzle with cheese sauce, and finish with fresh toppings such as lettuce, diced tomatoes, sour cream and avocado. Serve immediately.
Notes
Cheese sauce reheats on low heat on the stove (whisk while reheating) or in short microwave intervals, stirring between. Store leftovers in the fridge up to 2 days.
Nutrition info provided in the original recipe is approximate and depends on ingredient choices and portions.
Nutrition
Nutrition information is an estimate and should be used as a guide only.
Like this? Leave a comment below!