26 Apr Potato Nachos
POTATO NACHOS
I ❤️ potatoes. And I love nachos, so here we are.😉
🥔INGREDIENTS (serves 2)
2 Russet potatoes, peeled
Avocado oil
Sea salt
@goodplanetfoods Shredded Mozzarella (VG/No allergens – I tolerate this well). These are the ingredients, FYI: Filtered Water, Coconut Oil, Food Starch-modified (potato & Tapioca), Potato Starch, Calcium Citrate, Sea Salt, Mozzarella Flavor (VG), Sorbic Acid, Beta Carotene (color)
🌱GARNISH: SWEET MINI BELL PEPPER PICO DE GALLO (mix ingredients in a bowl, and set aside)
¼ red onion, finely chopped
Small handful of cilantro, finely chopped
Sweet mini bell peppers, sliced
Sea salt
Lime juice (half tsp to keep it low-histamine)
🥣INSTRUCTIONS
1. Preheat oven to 425°F
2. Slice potatoes (thin, but not ultra thin)
3. Place potato slices in a parchment-lined baking sheet in a single layer
4. Drizzle with avocado oil
5. Salt
6. Bake at 425°F for 20 minutes (no need to flip)
7. Remove from the oven. The potatoes will be crispy and brown. Sprinkle shredded cheese all over.
8. Bake for 5 more minutes.
9. Remove from the oven, and serve pico on the side to preserve potato crispness
⭐Best enjoyed fresh out of the oven, as the potatoes will lose some of their crispness as they sit
***GF/DF/VG/LOW-HISTAMINE
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