Potato Coin Nachos

The art of a crispy potato coin is something I’m still working on.  My aunt makes them the best but I think the key is to have the potato cut super thin, coated in olive oil, and baked at high heat for only ten to fifteen minutes.  Anywho, potato coins beat tortilla chips for me when it comes to making nachos. Topped with banana peppers, chicken, bacon, tomatoes and cheese.  Noms


1/2 Chicken Breast

3 Strips of Bacon (I have beef bacon that my uncle got from the farmers market- SALTY THICK CUT GOLD)

3 Little Red Potatoes

7-8 Grape Tomatoes

1/4 cup Cheese of choice ( I use Daiya)

Banana Peppers

Salsa, Greek Yogurt and Guac are great toppings! Or

Special Sauce (threw all my favorite seasoning and condiments together)

2 Tbs Avocado oil mayo, 1 Tbs Ketchup, Splash of Franks Red Hot,  Dash of garlic salt, creole seasoning and pepper! Enjoy

  1. First pre-heat oven to 400.  While that preheats, chop and pan fry chicken and bacon.
  2. Chop up potatoes into THIN slices and coat BOTH sides of the potato with olive oil.  If you have a fancy brush use that or just give them a good coating. Through some salt on.  Bake for 10-15 Minutes, Flip half way through.
  3. Chop up tomatoes and banana peppers into small pieces.
  4. Grab a plate, layer the crispy potatoes,meat,peppers,tomato and cheese.  Give it a good nuke in the microwave and top with salsa,guac or desired topping!

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