Tex-Mex Potato Coins
1 1/2 lb. (750 g) Ontario white or red potatoes, unpeeled
2 tbsp (30 mL) olive or vegetable oil
2 tbsp (30 mL) Tex-Mex spice (Available in supermarket spices section.)
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) tomato salsa
1/4 cup (50 mL) chopped green onion (optional)
1 cup (250 mL) canned chili, heated (optional)
Preheat oven to 450 F (230 C). Line two baking sheets with parchment paper.
Cut potatoes into 1/4-inch (0.5 cm) thick rounds. (For young kids, an adult should slice the potatoes.) Either place slices in heavy plastic bag with oil and Tex-Mex spice, close bag and shake well to coat potato slices with spices, or mix potato slices in large bowl with oil and spice.
Spread potato slices on lined baking sheet. Bake in oven about 35 to 40 minutes or until slices are crisp-edged and browned. Turn baking sheet around if some coins begin to burn before others have browned. Transfer to serving platter.
Serve immediately with sour cream, salsa, green onion and chili, if using.
Makes one Tex-Mex Potato Coins snack platter (4 to 6 servings).