Make your own healthier baked potato chips on a stick instead than tearing open a bag of potato chips. Although these chips have a somewhat Mexican flavor, get creative and experiment with your favorite ingredients. These are not only enjoyable, but also simple once you get the hang of threading the potato spirals onto skewers.
| Prep Time: | 15 mins |
| Cook Time: | 17 mins |
| Total Time: | 32 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- nonfat cooking spray
- 2 russet potatoes, unpeeled
- 2 teaspoons taco seasoning mix, or to taste
- 6 bamboo skewers
- 2 teaspoons sriracha sauce, or to taste
- 1 pinch sea salt to taste
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
- Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
- Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
- Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
- Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.
- Small to medium-size potatoes will stand upright better than large potatoes, so if you use small, increase the number of potatoes to 4.
- Use packaged taco seasoning or make your own; there are a number of quick taco seasoning recipes on this site which call for ingredients that you most likely have in your pantry.
- There are many brands of spiralizers; the straight-flat blade referred to in this recipe is from this Paderno(R) brand.
Reviews
What a fun dish to make. It was perfect for the Spiralizer. I followed the directions. My only comment would be to keep an eye on your oven While the recipe called for about 18 minutes, mine took 35! I kept adding and watching for that baked chip look. They taste great.
What a fun, new way to cook up those potatoes! Wish I had a mandoline…