Baked Mexican Chips on a Stick Recipe

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

Directions:

1. Preheat the oven to 425F (220C). Line a baking sheet with aluminum foil and grease it with cooking spray.
2. Using a spiralizer with a straight-flat blade, slice each potato into long spirals. Then, cut each spiral into three shorter pieces.
3. Thread a skewer through the center of each potato spiral. Gently press down to fan out the spiral.
4. Place the skewers on the prepared baking sheet and spray generously with cooking spray.
5. Sprinkle taco seasoning over the potato spirals.
6. Roast in the preheated oven for 17 to 18 minutes, or until the potatoes are browned and crispy.
7. Once out of the oven, drizzle with sriracha sauce and sprinkle with sea salt to taste. Serve and enjoy!

Cook's Notes:

• Smaller to medium-sized potatoes will stand upright better than large ones. If using smaller potatoes, consider using four instead of two.
• You can use packaged taco seasoning or make your own. There are many quick taco seasoning recipes available, most of which call for ingredients you likely have in your pantry.
• This recipe uses a Paderno spiralizer with a straight-flat blade. There are various brands of spiralizers available, so the blade might vary slightly depending on the model you use.

Nutrition Facts (per serving):

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.