In my opinion, there are few things more delicious than carbs covered in cheese and a ridiculously rich sauce. Things that come to mind: fettucini alfredo, corn casserole, eggs benedict, and oh yeah…NACHOS!! Every time I’m at a Mexican restaurant, I find myself wishing I could order the nachos appetizer. The menu always has such an enticing picture of all those chips dripping in cheesy goodness. Thank goodness for my lactose intolerant boyfriend who stops me from ordering dairy bombs like that! However, I have to satisfy my craving somewhere, so when I came upon this idea from HowSweetEats, I knew it would become a main staple in my weekly menu.
Crispy Potato Nachos (adapted from How Sweet Eats)
2 large russet potatoes sliced into wedges with skins on
1 tsp salt
2 Tbsp. olive oil
1 cup reduced fat mexican cheese blend
1/2 cup black beans
diced onions, avocado, cilantro
salsa, lowfat sour cream, greek yogurt
The first step is to get those potato wedges nice and crispy. Preheat your oven to 450 degrees and immediately put the wedges in a bowl of salted cold water. Letting them soak for about 10 minutes before cooking them, allows some of that starch to come out, leaving them ready to crisp right up. After 10 minutes, take them out of the water and dry them thuroughly on papertowels. Place them on a parchment paper lined baking sheet and drizzle with olive oil. Bake for approximately 40 minutes flipping once during that time. Once they are all brown and crispy, take them out of the oven and top with cheese, beans, and onions. Place back into the oven until the cheese is melted. Remove and add the remaining toppings! I used black beans but you could easily use ground turkey, beef, shredded chicken, anything! Healthy nachos that are super delicious??? Now its a real thing.