{NEW} Crispy Potato “Nachos” 🍅🥑🌽
#AlmostFriday Mood 😍
Potatoes are REAL food, and a nutrient dense snack option!
Treat them like a treat!
Don’t overdo it😂🍟😉 !
These homemade potato nachos are a FABULOUS snack for your kids + growing teens!
Did you know that potatoes are actually filled with more potassium than bananas, and they also contain fiber, vitamin C, vitamin B6, plus a little bit of iron and calcium.
makes 4 servings
Ingredients:
- 4 large Russet potatoes, skins on, scrubbed well and pat dried or air-dried
- 2 Tbsps olive oil, or avocado oil
- 1 tsp ground cumin
- 1 tsp garlic salt
- sea salt and freshly ground black pepper, to taste
Topping ideas:
- 1 cup cherry tomatoes, quartered
- green onions, thinly sliced
- black beans, rinsed and drained
- organic corn kernels
- jalapeños, finely sliced
- a small handful of fresh cilantro leaves, chopped
- 1 medium avocado, diced
- lime wedges
- 1/2 cup plain Greek yogurt, to serve
Preheat your oven to 400 degrees f. and line two large baking trays with parchment paper or Silpat. Using a very sharp knife, carefully slice the potatoes as thin as possible. A mandoline works well too.
Divide potato slices onto the 2 prepared baking trays and sprinkle equally with seasonings. Drizzle with oil and toss until thoroughly coated.
Spread potato slices evenly in a single layer (Give them lots of space on the baking sheets so that they can crisp up) then place into your preheated oven.
Bake for 15-20 minutes, flipping them once, then continue roasting until golden and crispy.
Keep an eye on them and remove from the oven once the potato chips are done to your liking.
Top with desired toppings and enjoy immediately!
❤Rachel
Healthier Crispy Potato “Nachos” for Super Creative Clean Eating!
Ingredients
- Ingredients:
- 4 large Russet potatoes, skins on, scrubbed well and pat dried or air dried
- 2 Tbsps olive oil, or avocado oil
- 1 tsp ground cumin
- 1 tsp garlic salt
- sea salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, quartered
- green onions, thinly sliced
- black beans, rinsed and drained
- organic corn kernels
- jalapeños, finely sliced
- a small handful of fresh cilantro leaves, chopped
- 1 medium avocado, diced
- lime wedges
- 1/2 cup plain Greek yogurt, to serve
Topping ideas:
Instructions
- Preheat your oven to 400 degrees f. and line two large baking trays with parchment paper or silpats.
- Using a very sharp knife, carefully slice the potatoes as thin as possible. A mandoline works well too.
- Divide potato slices onto the 2 prepared baking trays and sprinkle equally with seasonings.
- Drizzle with oil and toss until thoroughly coated.
- Spread potato slices evenly in a single layer (Give them lots of space on the baking sheets so that they can crisp up) then place into your preheated oven.
- Bake for 15-20 minutes, flipping them once, then continue roasting until golden and crispy.
- Keep an eye on them and remove from the oven once the potato chips are done to your liking.
- Top with desired toppings and enjoy immediately!
© Copyright Clean Food Crush ® LLC 2014-2019 - Rachel Maser - CleanFoodCrush.com
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