As many (fresh or already baked) potatoes as you think you can handle!
1 tbsp cumin
1 tbsp chili powder
Olive or vegetable oil
A large zipper baggie
Your favorite nacho toppings
Peel and slice up the potatoes into about 1/4″ slices. Add them into the zipper bag and drizzle the oil into it, then add the spices and shake it up, until all the potatoes are evenly coated!
Grill them up until they’re golden on both sides. This may take a bit longer if you started with raw potatoes.
Start layering them with the cheeses and toppings, then put them into the oven at 350 for a few minutes to melt together. Again, this may take a bit longer if you started with raw potatoes.
The firm potato slices can even stand up to some pulled pork for a BBQ-style nacho platter!
Recipe and picture from Oh Bite It.
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