CHIP CHAMPS

DELIGHT DIE-HARD SNACKERS WITH THESE CRAFTY TAKES ON NACHOS.

Nachos can be so much more than chips and cheese.

1Our go-to nachos are Tex-mex style: pulled pork BBQ, coleslaw, BBQ sauce, pickled red onions, nacho cheese and a sour cream drizzle! Boom! —Dave Reed III, Charlotte, NC

2I top my nachos with leftover chana masala (the Indian chickpea dish), then add onions, tomatoes and a squeeze of lime. —Gwinn Jayne,

Portland, ME

3We go meatless with corn, black beans, onions and black olives. —Becky Carver,

North Royalton, OH

4Put smoked pork loin or smoked pulled pork on tortilla chips or Fritos Scoops, top with grated cheddar cheese and melt. Then top it all off with BBQ sauce.

—Teresa Crawford, Lawton, OK

5We love chorizo, queso and guacamole! —Angela Lively,

Conroe, TX

6It’s grinder nachos in our house, with Italian sausage, mushrooms, onions, pizza sauce (just a little), scamorza cheese and pickled pepper rings. —Barbara Rankin,

Des Moines, IA

7I make what I call Italian Nachos using spicy Italian sausage, olives, tomatoes, onions, zucchini, white beans, mozzarella and (it sounds weird but it’s delish) white country gravy...all on top of tortilla chips.

—Falon Marvin, Boise, ID

8I love a dessert nacho: brownie brittle for the chips and marshmallow fluff for the nacho cheese. Then drizzle on chocolate sauce and top with grated white chocolate and chopped peanuts. —Brigette Schroeder, Yorkville, IL

9Chop up kalamata olives with all of the regular items—avocado, ground meat, cheese, peppers, onions, lettuce and pico de gallo. Then top with buttermilk ranch dressing and blue cheese. —Bonnie Hawkins, Elkhorn, WI

10I like to make Buffalo wing nachos using spicy buffalo sauce, celery and shredded chicken, and finish it off with drizzles of both blue cheese and ranch dressing.

—Marina Castle Kelley, Canyon Country, CA