Paleo Avocado Toast on Potato Slices
Ingredients
- 2 large Yukon Gold or russet potatoes
- 1 teaspoon extra-virgin olive oil
- 2 avocados, sliced
- Sea salt and black pepper
Topping suggestions
- Balanced Bites Greek Blend (optional seasoning)
- Fried or poached eggs (1 per toast), salt, pepper, and hot sauce
- Fried or poached eggs (1 per toast), salt, pepper, and sliced fresh chives
- Smoked salmon (2 ounces per toast), salt, pepper, sliced red onion, capers, and chopped fresh dill
- Sliced cucumber, smoked salmon (2 ounces per toast), salt, pepper, and sliced fresh chives
- Sliced tomatoes, crispy fried bacon (2 to 3 slices per toast), and sliced green onions
Preparation
Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
Using the center portion of each potato, slice each potato lengthwise into four 1/8-inch-thick planks, for a total of 8 slices, reserving the ends for another use. Toss with the olive oil so that each potato slice is lightly coated.
Place the potato slices on the prepared baking sheet. Bake for 30 to 35 minutes, until the “toasts” are crispy and golden brown.
Place the avocado slices on the “toasts” and mash the avocado with a fork, then season with salt and pepper to taste. Or try any of the topping combinations listed above.