Cactus Cuts & dip

Name: Cactus Cuts & Dip
Ingredients: 3 medium russet potatoes (washed but not peeled); 1/2 tsp paprika; 1/4 tsp cayenne pepper; 1/2 tsp garlic powder; 1 tsp sea salt; 1 1/4 black pepper; Non-stick cooking spray; 1/2 cup non-fat Greek yogurt; 2 tbsp light caesar dressing; 2 tbsp light parmesan cheese; 1/8 cup green onion (chopped); 1/8 tsp dried chili flakes or red pepper flakes; 1 tsp garlic powder

I haDN’T had Cactus Cuts in forever SO I NEEDED TO MAKE A HEALTHIFIED VERSION!

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Cactus Cuts & Dip

Each Serving: 251 Calories; 44C/5F/28P - 6F

Servings 2

Calories 251 kcal

Ingredients

3 medium russet potatoes washed but not peeled
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 tsp sea salt
1 1/4 black pepper
Non-stick cooking spray

Dip

1/2 cup non-fat Greek yogurt
2 tbsp light caesar dressing
2 tbsp light parmesan cheese
1/8 cup green onion chopped
1/8 tsp dried chili flakes or red pepper flakes
1 tsp garlic powder

Instructions

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper, tinfoil or non-stick cooking spray.
Wash and then thinly slice the potatoes.
In a bowl spritz the potatoes with the non-stick cooking spray and mix them together with the seasoning well.
Place the potato slices in a single layer on the baking sheets leaving a little bit of space between each slice so they don't overlap.
Bake for 10 minutes in preheated oven, flip and then bake for another 8-10 minutes on the second side. I used my air fryer but in case you don't have one this works too.
The dip will have the most flavour if you can prepare it and let it sit for a couple hours before.

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