Taco Chips
Taco fries don’t have to just be a greasy after night out meal. These are leaner thanks to the turkey mince but still have all the flavour from the little bit of melted cheese and low fat spicy sour cream. You really feel like you are eating a takeaway meal, but it’s actually a high protein, balanced meal with a few sneaky veggies thrown in too. This is definitely one to save for a Friday night takeaway alternative.
The chips do take an hour to cook, but you could absolutely par boil the potatoes or throw them into the air-fryer. This is the best way I find to get them super crispy as my air-fryer drum wouldn’t fit enough for a 4 person serving.
Ingredients
Serves 4 | 492 calories per serving*
For homemade oven chips
600g rooster potatoes (cut into chips, skin on for extra fibre)
2 tbsp olive oil
Sea salt
For mince
400g turkey mince
1 tbsp olive oil
1 onion, finely chopped
1 carrot, grated
4 cloves garlic, minced
5 tbsp tomato pureé
5-7 pickled jalapeños, chopped(leave out if you like it milder)
1 tsp dried oregano
1 tsp cumin
1 tsp smoked paprika
1 tsp chilli powder (leave out if you want it less spicy)
1/2 tsp cayenne pepper
1 tsp dried coriander
salt & pepper
To assemble
50g grated cheddar cheese
100g low fat sour cream
3 tbsp hot sauce (leave out if you want it milder)
Chopped fresh parsley (optional for garnish)
Method
Preheat the oven to 200 Celcius. Chop your potatoes into chunky chip shape. Rinse under cold water to remove starch, pat dry with a tea towel and place on a roasting dish in an even layer.
Drizzle with olive oil and salt and rub them around until evenly coated.
The chips will take 50mins to an hour in the oven if you want them nice and crispy. I like to turn them every 15-20mins or so and shake them around. Turn down the oven to 180 after 30mins if you think they are getting too dark too quickly.
To prepare the mince, sauté the onion & carrot in olive oil until onion is softening but not colouring, about 5mins in.
Add the turkey mince, begin to break it up with the back of your spoon. Add the spices & garlic and cook together for a minute or 2.
Add the jalapeños and tomato pureé. Simmer for about 20mins so that the meat is fully cooked, stirring occasionally.
While this is all simmering we can make the spicy sour cream. Add the hot sauce to the soured cream and stir together to create a spicy sour cream sauce.
Once your chips are ready, keep your oven on. Layer the chips in an oven proof dish, layer your taco meat on top followed by the grated cheese.
Place in the oven for 5-7minutes or until the cheese is bubbling and melted.
When ready, take out of the oven, drizzle the spicy sour cream & some parsley.
*Calories calculated using my fitness pal may not be entirely accurate and should be used as a general indicator for caloric value of the meal. This will vary depending on substitutes & brands.
