These nachos are so good and so easy, not to mention, they are Whole30 approved and Paleo friendly. My husband and I just completed the Whole30 and this was one of our favorite meals. My husband LOVES nachos so I’m sure this will be something that we will be eating regularly! The chips are made from a regular baking potato, but can also be made using a sweet potato if you want these to be Paleo friendly. I topped them with my homemade pulled pork (I will post that recipe this week), chopped romaine, guacamole, cilantro and tomatoes.
2 large Russet potatoes (baking potato)
2 Tbsp Extra Virgin Olive Oil (or your oil of choice)
Heat oven to 375. Thinly slice the potatoes and place them in a bowl with the oil and mix them around with your hands, making sure to coat all the chips. Season with salt and pepper and place them on a parchment lined baking sheet. Cook them for 20-30 minutes, flipping them over about half way through. Start pulling the chips out of the oven one by one as they are browning. I let them cool completely on the counter and then let them sit out for a couple hours before I used them for nachos. I wanted to make sure they were dry and crispy!