Taco Baked Potato Chips with Creamy Avocado DipBrooke McLay
So you set a handful of New Year’s resolutions and now you have to limit your snacks to raw celery and V8 juice? No way! There’s a slew full of awesome eating opportunities coming up this month — from game day Superbowl snacking to Academy Awards parties — and you should be able to dip into something wickedly delicious, without feeling guilty about it. That’s where these crispy Baked Taco Potato Chips come in. Fresh potatoes are sliced thin, lightly coated in olive oil, then baked in an uber-hot oven, coated with a light sprinkling of taco seasoning, then served warm with this incredible, creamy avocado dip. It’s such a ridiculously simple recipe, but it’s gosh danged good. A heck of a lot better than celery and veggie juice. And almost equally good for you.
Baked Taco Potato Chips
- 3 large potatoes
- 3 tablespoons olive oil
- 1 packet taco seasoning
Slice potatoes lengthwise, in very thin strips. If you have a cheese cutter, try using it to create long, thin strips of potatoes with ease. Place all potatoes in a large bowl. Drizzle olive oil over the potatoes, then carefully stir the potatoes around to evenly coat them all with oil. Lay the potatoes slices single file on a baking sheet. Bake in an oven preheated to 450 degrees for 10 minutes, then use a pair of tongs or a metal spatula to turn the potatoes over. Every 5 minutes, continue to rotate the potatoes until light and crispy. Cook for 20-25 minutes. Remove the chips from the oven and immediately sprinkle a bit of taco seasoning over the chips. Serve with Creamy Avocado Dip.