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Prep 20min
Total35min
Servings30
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Ingredients
1
medium Russet or Idaho baking potato, cooked, cooled, peeled, cut into 1/4-inch cubes (1 cup)
1/4
cup diced red bell pepper, 1/4-inch
1
tablespoon finely chopped red onion
4
teaspoons chopped fresh cilantro
4
teaspoons chopped fresh mint leaves
1
to 1 1/2 teaspoons finely chopped jalapeño chile*
1
tablespoons vegetable oil
1
tablespoon lime juice
1/4
teaspoon plus 1/8 teaspoon salt
1/2
teaspoon ground cumin
30
Food Should Taste Good® Falafel Tortilla Chips (from (5.5 oz bag)
2
teaspoons finely chopped dry-roasted peanuts
2
teaspoons unsweetened coconut
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Steps
1
Place potatoes, pepper, onion, cilantro, mint and chile in medium bowl. In small bowl, whisk together oil, lime juice, salt and cumin until well mixed. Pour over potato mixture; gently toss to thoroughly coat. Let stand at room temperature 15 minutes to blend flavors.
2
Just before serving place chips on serving platter. Spoon about 2 teaspoons potato mixture on each chip; sprinkle each peanuts and coconut. Serve immediately.
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Unsweetened coconut can be found in either the baking aisle or the organic foods section of the grocery store. It's dry and the piece size is much smaller than sweetened coconut.
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