Some of my favourite meals come out of desperation, ingenuity and 'making due' with that I have on hand. This is how this recipe came to be. A garden full of potatoes, two hungry men and their love for comfort foods. Add what you would normally put on nachos and have fun with it. This recipe has become a hit in our home. I hope you enjoy.
8-10 baby red potatoes, sliced into 1/4-inch thick rounds
TOPPINGS (mix and match ~ optional)
2 cups cheddar cheese shredded
1/4 c chopped green onion
1 can vegetarian chili
Preheat oven to 400. Line a baking sheet with foil.
Place the potato rounds in a single layer on the pan (it's ok if they overlap slightly, but not too much).
Brush both sides of the potatoes with olive oil and sprinkle with salt and garlic powder.
Bake for 30- 45 minutes, flipping once (depending upon how crispy you like them)
Remove from the oven and sprinkle with cheese. Bake for 5 minutes or until cheese is melted.
Top with whatever ingredients tickle your fancy. My crew like chili, guac, onion (lots) and sour cream.
I’m a holistic nutritionist and I transform health for a living. I work with adults who are overwhelmed and struggling with a desire to get healthy. They just want to keep it natural, but don’t know exactly how to do that. I give them the tools and guide them to transform their own health through nutrition and lifestyle adjustments while feeling completely supported, encouraged and motivated throughout their journey.