Crispy Buffalo Potatoes coming in hot.
Look I love potatoes most ways... but a crunchy potato ? Yup. I am extra downnnn. Crunchy is my middle name. Lol. Actually it’s not, but it could be.
Anywhooooo my recipe is below - and I hope you’ll tag me if you make it
*the ingredients really go by how many/ and the size of the potatoes you are making, so you might need a little more or less depending.
Also, always remember that I tag the brands I use and love, but by all means use what you have.
Recipe by The Daily Kale
1/2 bag of tortilla chips (I used @sietefoods )
1/2 tsp Buffalo seasoning (@thenewprimal)
1/4-1/2 cup Buffalo sauce (@thenewprimal)
Pinch of garlic powder
4 tbsp tapioca flour
4-6 tbsp unsweetened almond milk
2 medium sized yellow potatoes
Preheat oven to 450
Place tortilla chips in food processor and blend into a fine crumb mixture. In a bowl place the crumbs and add the spices and stir.
Slice your potatoes. Then coat in the tapioca flour, dip into almond milk, and then coat in the tortilla chips. Place on a sprayed/ or lined pan and bake for 30 minutes flipping halfway through. Toss in the buffalo sauce after the potatoes have cooled for a few minutes.
Enjoy with some ranch or whatever you see fit! But y’all know I went the ranch route. Come on nowwww.