Crunchy on the outside, tender inside, this snack has just a hint of the Tex-Mex spice that kids love. For added pizzazz, serve with tomato salsa, green onions, sour cream, even chili! A fun way to eat red or white potatoes.
- 1 ½ lb. (750 g) Ontario white or red potatoes, unpeeled
- 2 tbsp (30 mL) olive or vegetable oil
- 2 tbsp (30 mL) Tex-Mex spice - Available in supermarket spices section.
- ½ cup (125 mL) sour cream
- ½ cup (125 mL) tomato salsa
- ¼ cup (50 mL) chopped green onion (optional)
- 1 cup (250 mL) canned chili, heated (optional)
- Preheat oven to 450 F (230 C). Line two baking sheets with parchment paper.
- Cut potatoes into ¼-inch (0.5 cm) thick rounds. For young kids, a parent should slice the potatoes. Either place slices in heavy plastic bag with oil and Tex-Mex spice, close bag and shake well to coat potato slices with spices, or mix potato slices in large bowl with oil and spice.
- Spread potato slices on lined baking sheet. Bake in oven about 35 to 40 minutes or until slices are crisp-edged and browned. Turn baking sheet around if some coins begin to burn before others have browned. Transfer to serving platter.
- Serve immediately with sour cream, salsa, green onion and chili, if using.
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