These nachos are really tasty and everyone eating was happy!
Chili-Lime Potato Nachos
6 large baking potatoes, cut into 8 wedges
3 tablespoons olive oil
1 egg white
1/2 teaspoon chili powder
1/4 teaspoon paprika
3/4 teaspoon kosher salt
1 teaspoon lime juice
1 can black beans, drained and rinsed
3 cups shredded Colby jack cheese
3 green onions, thinly sliced and ends trimmed
Pico De Gallo
Homemade Ranch dressing
Preheat oven to 400 degrees F.
Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined. Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet. Bake for 45 minutes, or until golden brown with a crispy exterior.
Remove from oven and cover with cheese, black beans and green onions. Place the pan back in the oven for 5 minutes, or until cheese has thoroughly melted.
Garnish nachos with sour cream, guacamole, Pico de Gallo and ranch dressing.
*My potatoes were very large and so I only used four potatoes.
Recipe slightly adapted from Family Bites