Tater Tots – New Croutons
If you are familiar with my creations, then you know that I do not hesitate to substitute potatoes for bread . I love the classic bread-based croutons, but I don’t see the need to limit the genre to one type of carbohydrate.
Potato tortillas – like any good croutons – are crispy and crunchy, but they are also soft on the inside, and the insides are made from potatoes . They are even easier to make than the “regular” croutons, which were n’t all that complicated to begin with . Just cook them according to the packaging directions, making sure there is enough space between them so that no one gets steamy. Line the baking dish with aluminum foil, which is easy to peel (and very crispy).
When the patties are hot and lightly browned, place them in a bowl and toss with dried herbs, garlic powder, or – if you are me or something like me – sour cream and onion popcorn seasoning . Anything you add to your croutons works. Add them to salad and consume. Any salad is healthy from totalton, but a salad for breakfast practically requires it.