“The cure for boredom is curiosity.  There is no cure for curiosity.”  Dorothy Parker

This recipe addresses my love for southwestern foods.  It also avoids the corn chips and other detritus that, in the past, filled my life and tummy and thighs.


5 potatoes, peeled and sliced about 1/4 inch thick

2 t coconut oil

1 avocado, diced

1 cup tomato, diced

1 small onion, diced

1/4 cup cilantro, minced

1/2 jalapeno, minced (optional)

juice of one lime

cashew aioli


Preheat oven to 390 degrees.

Toss the potato slices with coconut oil and a sprinkle of sea salt.  Arrange aforementioned potato slices on a baking sheet that’s lined with parchment paper.  Make sure the slices are not touching or overlapping.  I know, that’s a lot to ask.

Bake the potato slices for about 20 minutes, flip them over and bake an additional 10 minutes.  While this is happening combine the avocado, tomato, onion, cilantro, jalapeño (if using) and juice of the lime in a small bowl.  Congratulations!  You just made a lovely salsa.


Arrange the baked potato slices on a plate (they can now be touching and overlapping) and top with the salsa.  Drizzle on a bit of cashew aioli or any other sauce or creamy concoction of your heart’s desire.  Cashew aioli recipe is tomorrow’s blog post.  I can hardly wait!

Loveya – The Grandma

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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