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!
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