Gyro Nachos with Kettle Chips Recipe

Prep

The Art of the Potato

Baked, fried, mashed, and more – potatoes can do it all. The humble spud offers a distinct comfort and versatility that makes for endless creativity in the kitchen. Read on for recipes from local restaurants that are sure to transform everyone’s favorite starch into a work of art.

Photography by Sarah Unger

Chef Victor Briseno, Acropolis

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Course Appetizer

Cuisine Greek

Servings 2 -3 servings

Ingredients

For the tzatziki:

2-3 cucumbers
6 oz. sour cream
6 oz. yogurt
½ garlic clove, diced
1 Tbsp. olive oil
1 Tbsp. rice or white vinegar
½ tsp. salt
½ tsp. fresh dill
Dash of white pepper

For the tomato cucumber relish:

1 tomato
1 cucumber
Pinch of chopped dill
Pinch of Greek seasoning
¼ red onion
2 Tbsp. olive oil

For the base:

1 bag of Kettle chips
½ cup gyro meat, shaved
¼ cup mozzarella cheese

For the topping:

Marinara, to taste
¼ cup feta cheese
Kalamata olives, to taste
Shredded lettuce, to taste
Basil pesto, to taste

Instructions

To make the tzatziki, slice cucumbers in half and clean out seeds. Then grate and drain through fine mesh sieve (or towel) overnight.
The next day, combine sour cream, yogurt, garlic, oil, vinegar, and salt in a large bowl, and put in a cooler overnight.
The next day, transfer grated cucumber, fresh dill, and white pepper to yogurt mixture and stir chilled. Reserve.
Then make the tomato cucumber relish by chopping all ingredients small and stirring carefully to combine.
Chill and reserve. Make the nacho base by adding a layer of kettle chips to a large oven-safe dish as desired. Top with gyro meat and mozzerella. Add to oven until cheese melts.
Top with marinara, feta, olives, lettuce, basil pesto, tzatziki, and tomato cucumber relish as desired.

Keyword acropolis grill, Acropolis Mediterranean Grill, Gyro Nachos with Kettle Chips, kettle chips, nachos, potatoes

Gyro Nachos with Kettle Chips Recipe

Prep

The Art of the Potato