Tex Mex Potato Coins Recipes
TEX-MEX POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Number Of Ingredients 0
Steps:
- Toppings: Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
TEX-MEX POTATO COINS
Taken from the Ottawa Citizen on March 14, 2007. This recipe was posted as something kids can make (obviously parents help with cutting and the oven). Because they are oven baked and not fried, they are a great healthy snack! I made these tonight. Very good but a few tips. Make sure you cut to 1/4 inch; I cut mine thinner and about 1/2 burned. Cook them in the middle of your oven; I had my rack too low and that's probably another reason they burned.
Provided by Sam 3
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Line 2 baking sheets with parchment paper.
- Cut potatoes into 1/4 inch thick rounds.
- Either place slices in a heavy plastic bag with oil and Tex-Mex spice; close bag and shake well to coat potato slices. Or, mix potato slices in a large bowl with oil and spice.
- Spread potato slices on the lined baking sheet.
- Bake 30 minutes or until slices are crisp-edged and browned.
- Turn baking sheet around if some of the coins begin to burn before others have browned.
- Serve immediately with sour cream, salsa and green onion.
Nutrition Facts : Calories 230.6, Fat 7.4, SaturatedFat 1.2, Cholesterol 2.9, Sodium 228.6, Carbohydrate 37.1, Fiber 4.4, Sugar 4.8, Protein 5.6
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