Tuesday, April 30, 2013

Potato Nachos

Steve and I have different likes and dislikes when it comes to food so I'm always excited when I run into recipes that can be tweaked for our different palets. This is one of those dishes. When I first read the post from Oh She Glows I thought "Angela is SO smart." 

Nachos are yummy but usually make me feel gross after I'm done eating them. These are nutritious and you can tailor it to what you and your family like on their nachos. Chips are a great snack food but the potatoes add an extra kick of nutrition if you keep the skins on. You can also easily make these with sweet potatoes if you want to add extra goodness. We were out of sweet potatoes so we just used white ones.

Potato Nachos
Poatoes (Sliced about 1/4 inch thick disks)
Oil (coconut, olive, or sunflower)
Nacho toppings (cheese, salsa, guacamole, sour cream, onions, etc.)

Preheat the oven to 375. Slice the potatoes. Oil a baking sheet and place the potato slices on it. Drizzle oil on top, sprinkle with salt and pepper. Bake for 15 minutes and flip to the other side. Bake for another 10 to 15 minutes until soft in the center and crispy on the outside. Top with your favorite nacho toppings. Enjoy!!

Question of the Day: What are your favorite nacho toppings? 


  1. Those look tasty! Thanks for linking up at A Humble Bumble each week, Emmalyn :)