My Empowered Heart

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)


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

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