Potato Nachos
YOU WILL NEED:
◻ 750g potatoes (Maris
Pipers work well)
◻ 1 tbsp smoked paprika ◻ 1 tbsp dried oregano ◻ 2 tsp garlic granules ◻ 2 tsp onion granules ◻ 1 tsp salt
◻ 1 tsp black pepper
◻ 50g Cheddar, grated ◻ 50g mozzarella,
grated
FOR THE BBQ CHICKEN TOPPING
◻ 3 chicken breasts
◻ 2 tbsp BBQ seasoning ◻ 4 tbsp BBQ sauce
HOW TO:
Chop your potatoes into ‘tortilla chips’ – you can literally just slice them into rounds if you like, but if I really want them to look authentic, I’ll chop the potatoes into slices lengthways and then chop those slices into rough triangles.
2
Next, make your spice mix. Combine the smoked paprika, oregano, garlic and onion granules, along with the salt and black pepper in a small bowl.
3
Spray the sliced potatoes with oil and then sprinkle over the spice mix. Give them a good mix to make sure they’re all coated, then arrange on one or more baking trays in a single layer.
4
Oven bake the potatoes at 170°C for 20 minutes, give them a shake, then turn up the oven to 200°C and cook for another 15 minutes.
5
You can also air fry the potatoes at 190°C for about 25 minutes – just give them a shake halfway through and make sure your air fryer isn’t too overcrowded. They can be in a few layers for this.
6
Meanwhile, make your toppings. I like to coat chicken breasts with BBQ seasoning, then oven bake or air fry for 20 to 25 minutes – before shredding and mixing the meat with BBQ sauce.
7
Collect all your ‘tortilla chips’ together in a pile on a baking tray or in a baking dish, add your topping and grated cheeses, then bake for another five to 10 minutes. 8
Once everything is heated through and the cheese has melted, finish the nachos with any of your other favourite toppings. You could add salsa, guacamole, sour cream – I like fat-free Greek yoghurt as a substitute – jalapeños, chives, spring onions and more!