Baked Mexican Chips on a Stick

School Lunch Ideas and - Lunch

Forget about ripping open a bag of potato chips and make your own healthier baked potato chips on a stick. These chips have a subtle Mexican flavor, but get creative and use different seasonings that you like. Once you get used to threading the potato spirals onto skewers, these are not only fun, but easy!

Brief

Prep 15 mins

Cook: 17 mins

Total: 32 mins

Servings: 6

Yield: 6 servings

Baked Mexican Chips on a Stick

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

Fruit Cake

Lunch

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.

Step 2

Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.

Step 3

Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.

Step 4

Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.

Step 5

Roast in the preheated oven until browned and crisp 17 to 18 minutes. Season with sriracha sauce and sea salt.

Nutritional Information

Baked Mexican Chips on a Stick

Servings Per Recipe:6

Calories: 59.4

% Daily Value *

Protein: 1.4g 3%

Carbohydrates: 13.3g 4%

Dietary Fiber: 1.6g 7%

Sugars: 0.7g

Fat: 0.1g

Vitamin A Iu: 60.9IU 1%

Niacin Equivalents: 1.1mg 9%

Vitamin B6: 0.2mg 13%

Vitamin C: 14.2mg 24%

Folate: 11.4mcg 3%

Calcium: 8.5mg 1%

Iron: 1.3mg 7%

Magnesium: 17.2mg 6%

Potassium: 299.3mg 8%

Sodium: 206.1mg 8%

Thiamin: 0.1mg 6%

Calories From Fat: 1

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.