Nacho Average Nacho

I will be the first to admit it without any shame – sometimes, I go on Instagram to (for lack of better words) eat with my eyes. If there’s a new healthy food trend, odds are pretty good I’ve gave it the double tap of approval. I had wanted to make potato nachos for quite some time, then one quiet Saturday night, I whipped up this very delightful board of serious nachos!

What You Need
– 3 small potatoes, skin on
– 1-2 small/medium sweet potatoes
– 1 tbsp olive oil
Spices to Taste
– paprika
– chili power
– salt
– pepper
– garlic power
diced pappers
– sweet corn
– black beans
– cheese

What You Do
Preheat your oven to 400 and make sure you have really steady hands. Grab your favourite knife and thinly slice your potatoes into medallions. Use your discretion here, I really varied my cuts to have a variety of chips. UPDATE: was gifted a slicer for Christmas and yes, it has changed my potato chip making game. So, if you have a slicer/grater…use it for the most satisfaction possible

Toss your potato slices with your olive oil and spices. I prefer a little more garlic powder, pepper and chili powder. When your oven is ready, evenly spread your potato slices on a lined pan and cook for about 25 minutes.

Alright, you’ve got 25 minutes to prep your toppings – warm up that corn, rinse those beans, chop those peppers and grate that cheese!

When your chips are ready, take them out and let them cool for about 5 minutes. I usually take a fork to gently lift my chips and shift them around, giving them a little extra dash on pink Himalayan sea salt. Once they’re loose and slightly cooled, create a slightly overlapping layer of the chips, ensuring to not leave any space between the chips. Evenly toss on some of your delicious toppings, and a little cheese and – wait for it, repeat!

I am a huge fan of layered nachos and when done right, they can be life changing. Layer your potatoes and toppings to your own appeasement and toss back in the oven at 400 until the cheese has melted.

I served mine on the cutting board, felt a little more nacho to me. I never eat sour cream but I do not regret this choice here! I will definitely be making potato nachos again – Nacho Average Nach, guys! So easy, delicious, and when done right, pretty darn Green Spoons worthy!


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