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Korean-Inspired Sheet Pan Nachos

Posted by Josh Kaplan on
Korean-Inspired Sheet Pan Nachos


11 oz. bag tortilla chips, preferably restaurant-style

½ cup kimchi, finely chopped

1/3 cup kewpie (Japanese) mayonnaise

2 tablespoons sriracha sauce

2 shallots, thinly sliced

1 cup shredded cheese, Mexican blend

2 tablespoons sesame oil

½ cup chopped tomato

¼ cup cilantro, chopped

If You Care Parchment Baking Sheets



  1. Preheat your oven to 425 degrees F or 218 degrees C
  2. Line a baking sheet with one If You Care Parchment Baking Sheet.
  3. On top of the baking sheet, layer chips, kimchi, shallots, cheese, and tomato.
  4. In a small bowl, whisk together mayonnaise, sriracha, and sesame oil.
  5. Drizzle spicy mayo sauce all over the nachos, then bake for 8-12 minutes, until the chips are golden and the cheese has melted.
  6. Top with fresh cilantro and extra sriracha if desired.
  7. Dig in!


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