I’m not that excited about the Super Bowl this year. I nearly killed myself watching Peyton lose to the MOTHER EFFING Ravens. And after that, I was like, Meh. Meh. Meh.
But I do like eating.
Hubs and I tested out these last weekend, and he was all like, OMG girl, total pigskin food. Okay, he didn’t say that. But he did eat almost all of them, even though they have potatoes in them, and he’s like, scared of carbohydrates right now. So that should tell you something.
Please don’t think that because I’m posting these, and I’m a Health Coach, and there aren’t actual “chips” that this is a super healthy recipe. It isn’t. Starch + fat = delicious. It also equals squishy tummy, if you decide to make a habit of it. So, consider yourself warned.
This recipe is more like a guideline. And it’s very forgiving. Just don’t burn it.
Serves 8 (I’d say)
- 1 lb baby potatoes, scrubbed, and either baked at 350 for 1 hr or boiled until tender
- 1 package organic, nitrate free, corned beef, chopped up
- 1.5 cups shredded cheese of choice
- Sauerkraut. I use the Dill and Garlic variety of Wildbrine. I love it.
Once your potatoes are cooled, slice them into thin “chips.” Arrange on one to two cookie sheets that are lined with foil.
Turn your oven onto broil.
Top the potatoes with the shredded cheese and the pieces of corned beef.
Pop the sheets in the oven and let them broil until the cheese is all nice and melted. Careful not to burn! Depending on your oven this could be anywhere from 2 – 8 minutes. Stay close.
Pull the sheets out, and sprinkle the “nachos” with your sauerkraut, an amount that pleases you.
Serve with dipping sauce of choice. I made a delicious sauce of 1 part dijon mustard to 1 part mayonaise, with a dollop of ketchup for color and sweetness.
Super yummy. And since this little treat is full of all real, identifiable ingredients, including the fabulous probiotic properties of raw, fermented sauerkraut, you can feel a little better about pigging out.
What are some of your favorite Super Bowl treats?