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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

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

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!