Paleo Nachos

Baked Potato Chips

Ingredients
4 small russet potatoes
1 medium sweet potato
2 Tbsp olive oil
1/2 tsp salt

Method

Preheat your oven to 425°F. Pat each slice with a paper towel to remove excess moisture, then toss with oil and salt. Lay potatoes flat on a parchment lined baking sheet (I end up having to do this in batches) and bake for 7-9 minutes, turning once halfway. Watch them closely and remove the ones that brown faster. Lay on a cooling rack. Once you have your chips ready, top them with seasoned ground beef (my Whole30 taco seasoning recipe is below), and your favorite fresh veggies, salsa, and paleo sour cream


Seasoned Beef
1 lb  ground beef
2-3 Tbsp taco seasoning (see recipe below)
1 Tbsp chopped cilantro
1 jalepeño

Whole30 Taco Seasoning
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/8 tsp paprika
1/8 tsp black pepper
Pinch oregano

Method
Remove the seeds from the jalepeno and finely slice it. Brown the beef and taco seasoning over medium heat, then add the jalepeno. Cook everything together for another 5-6 minutes or until the beef is cooked through. Drain the excess grease, then stir in the cilantro.