Baked Zucchini Chips

Are you looking for a new way to use up your abundance of summer zucchini?! Bored of spiralizing, grilling or fritterizing (not sure this is even a word) zucchini? Baking thin slices of zucchini yields a flavorful and crunchy summertime snack! I love baking or dehydrating veggies and fruit this time of year, so many fun things, so little time.

This easy peasy crispy snack is a perfect addition to lunches for adults or little hands, especially with Back to School going on. It feels like it keeps creeping up earlier and earlier each year, is it just me?!  I have a feeling most parents are probably not too upset about this lol! The best part about making your own chips is that you don’t have to worry about questionable ingredients often found in processed, store-bought versions. Major score! Are you feeling a little more adventurous? Try adding your favorite spices into the mix such as chili powder or smoked paprika and try serving them up at your next party with your favorite dip, I love Guacamole my Red Pepper Dip or Paleo Hummus.

Sure you can buy zucchini chips at the store, but this way let’s you control the ingredients and is a much healthier way to get your snack on! When you cook these at a low temperature for a few hours, something magical happens! But, don’t forget to slice them thin so they can crisp up nicely & don’t crowd them on your pan, this is key! I had a blast creating this recipe with my friends over at Vitacost, head over there to SNAG THE RECIPE!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Starkist Selects E.V.O.O. Tuscan Luncheon

Tracking Pixel This is a sponsored post on behalf of StarKist Selects E.V.O.O. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

I was excited to be able to attend a Tuscan inspired luncheon put on by StarKist Selects E.V.O.O. here in Roseville California last week. I’ve never traveled to Italy, but almost had the chance to on my way back from Israel a few months ago. Unfortunately, we ran out of time, so next up on my bucket list is an Italian get-away for sure! I’ve heard that the landscape and climate are very similar to Northern California, so I’m sure I would feel right at home.

My husband’s late grandmother immigrated from Italy in the 1940’s, and since we met I’ve been intrigued by the food and the culture. We’ve made a few of her recipes and boy oh boy was she a good cook! Mediterranean cooking uses lots of olive oil and healthy fats which I’m a fan of! I also have a huge fascination with olives and olive oil, that’s why I was happy to find out that StarKist came out with a line of their wild caught tuna and salmon packed in extra virgin olive oil called StarKist Selects E.V.O.O. I love that the olive oil makes the tuna really tender-not dry, and adds a rich flavor that I love.

It’s also a great healthy portable option when I’m on the go, especially when I’m doing a Whole30! The real food ingredients are amazing too! The StarKist Selects E.V.O.O. Wild-Caught Pink Salmon and Yellowfin Tuna only contain tuna/salmon, EVOO and sea salt. I also love that it ups my intake of healthy fats and I don’t have to drain it, I can just enjoy it right out of the package! I tend to be a bit clumsy and spill food on almost everything, not having to deal with the extra juices makes me a happy camper!

There were some lovey dishes served at the luncheon incorporating the StarKist Selects E.V.O.O. Tuna and Salmon. My favorites had to be the Pineapple and Tri-Colored Vegetable Noodle Salad and the Tuna Bruschetta. Both dishes were so flavorful and very light and refreshing, great for lunch or brunch.

I’m looking to recreate these beautiful dishes soon, they’re perfect no-cook summer meal options. You can find the easy recipe for the Pineapple and Tri-Colored Vegetable Noodle Salad HERE by East End Taste. and the Tuna Bruschetta HERE by Coco and Dash. I would use Sweet Potato Toast to make the bruschetta paleo friendly and use almond cheese in place of the mozzarella. You could also serve the bruschetta over a salad to keep it light.

I’m looking forward to making lots of dishes this summer where I don’t have to turn on the oven and heat up the house. I’m planning on creating my own Tuscan themed lunch with StarKist Selects E.V.O.O. Wild-Caught Tuna and Salmon soon for family and friends. We have lots of olive trees in my neighborhood so I’m going to trim some branches off the trees and use them to decorate the tables. I also want to re-create the cute Italian Soda bar they had at the luncheon along with some fresh colorful tuna and salmon salads.

This is a sponsored post on behalf of StarKist Selects E.V.O.O..

Paleo Steak Tostadas

As a food blogger, I’m at the store on the daily stocking up on fresh produce and other goodies in order to keep creating delicious heathy recipes for you! That’s why I was super excited when I found out about the new Market 5-ONE-5 opening up in my neighborhood last month! I’ve teamed up with them to bring you these delicious grain-free, dairy-free Paleo Steak Tostadas made with real food ingredients found in their market.

I try to buy fresh, organic and local produce as much as possible, so when I heard about Market 5-ONE-5’s new store concept I was instantly smitten! Their goal is simply to make healthy eating easy! The ONE in their name stands for Organics, Nutrition, and Education, and they give back to local charities in the community, which I absolutely love! They are also dedicated to helping others understand that REAL FOOD influences wellbeing.

I was invited to attend the pre-grand opening of their store located at 915 R street in the historic R Street corridor of Downtown Sacramento and let me tell you, it is beautiful! As soon as I saw all of the amazing Paleo products they carry along with organic grass-fed pasture raised meats, organic fruits and veggies and sustainable wild-caught seafood I was in absolute heaven!

It’s like walking into an indoor farmer’s market, or your old neighborhood market with a more modern feel. The inside is beautiful with not only a rainbow of organic produce once you first set foot through the doors, but historic artifacts special to the area and reclaimed wood on the outside and inside of the building! They offer wellness specialists to help you with all your questions, a hot bar and my favorite…bulk bins!

The prices were also really competitive and I spotted so many of my most favorite products like Siete grain-free tortillas, Kite Hill dairy-free almond based cheeses, Diestel Lunch meat, GT kombucha and healthy elixirs like Rebbl drinks bubbling with maca and ashwaganda. So many good reasons to check out this store!

As soon as I saw the grain-free tortillas and flank steak, I knew I wanted to make an easy tostada recipe that you guys could whip up in your own kitchens! I love how all of the ingredients come together to bring you a healthier version of a classic that doesn’t skimp on flavor!

I highly suggest using my Easy Peasy Guacamole recipe to help you achieve tostada nirvana! It really is a staple in our household and well probably every household in California. It seems like the perfect topping for almost all of our real food meals! I hope you enjoy the recipe and check out Market 5-ONE-5 if you’re local to the area or if you’re ever passing through. You’ll probably catch me in the cafe sipping on healthy drink. If so, please come say hi!

Paleo Steak Tostadas

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 4

Serving Size: 4-6


  • 1 lb flank steak
    For The Marinade:
  • 3 tbsp coconut aminos
  • 2 tbs avocado oil
  • 1 tbsp cilantro leaves, chopped
  • 1 lime, juiced
  • 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne
  • salt & pepper to taste
    For the Fajitas:
  • 2 large bell peppers, sliced into 1/4 inch strips
  • 1 large onion, sliced into 1/4 inch strips
  • 1 tbsp of a high heat oil like avocado
  • 1 pkg of 8 Siete grain-free tortillas, almond or cassava
  • 1 pkg Kite Hill almond milk ricotta cheese


  1. Combine all marinade ingredients in large resealable food bag. Pierce flank steak with a fork all over and add to the bag. Tightly seal and turn several times to mix up marinade and coat steak well. Place bag into another container and refrigerate for at least 1 hour or up to 24 hrs. Make sure to turn occasionally.
  2. Once steak is marinated, set oven to your broiler's highest setting. Add steak to a lined roasting pan or on top of a wire rack on a lined baking sheet. Place oven rack a few inches below the broiler and broil flank steak on each side for 4-6 mins. (8-12 total mins.) depending on how rare you like your meat. Check meat for doneness, outside edges should be crispy and little charred. Once done, let rest for 5 mins.
  3. While meat is resting, heat 1 tablespoon oil in skillet; add sliced bell pepper and onion. Cook over medium-high heat, stirring occasionally, until onion is translucent and bell peppers are tender enough for you (6 to 10 minutes).
  4. While fajita mix is cooking, turn oven down to 375 degrees. Add tortillas to a lined pan and cook for 5-10 mins., until golden and crispy. Set aside to cool.
  5. Place steak onto cutting board; slice across grain into 1/4-inch slices. Layer all toppings on top of your crispy tostadas and serve immediately!


Savory Paleo Beetroot Crepes

There’s a new recipe in town so it’s time to party, let’s turn up the BEET!! No, but really these beetroot crepes are not only a fun purplish hue, they will create a party in yo mouth with each bite. I took a poll on my Instagram Stories to see what ya’ll preferred, sweet or savory, and it was pretty much tied. There are so many sweet crepe recipes out there so I thought it would be cool to create a savory one you can wow your friends with for brunch!

I created this recipe with my friends over at Vitacost, they help me keep my pantry stocked with healthier paleo and gluten-free options. That’s were I get my beetroot powder and pretty much all my baking ingredients from, I heart Vitacost! These crepes are made with gluten and grain-free flours but they taste amazing! Adding in that extra dose of raw organic beetroot powder also helps you get your superfood requirement in for the day, I got you. I used dairy free cream cheese, smoked salmon, arugula and avocado slices for my filling, but feel free to get creative and use what you love. Eggs and bacon are never a bad idea either!

You can serve them open faced on a plate, roll them up or maybe do both?! It doesn’t really make a difference IMO because they’re pretty no matter what! We also use them as wraps and tortillas because they hold up quite well. You can find the RECIPE FOR THE CREPES HERE! Matt and I have been experimenting with different add-ins to make more fun colors, so be on the look out for another recipe for some I loving like to call mermaid crepes :)

If you make these savory beetroot crepes, don’t forget to share them with me, tag me on Instagram @paleopaparazzi and use #paleopaparazzi so I don’t miss it! I love seeing you guys enjoying my recipes, it makes my heart skip a BEET lol!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Strawberry Floats-Dairy Free

I’ve teamed up with my friends over at California Strawberries again to bring you a healthier take on a classic ice cream float. Instead of traditional soda and Ice Cream, I made my own strawberry soda by adding a simple homemade strawberry syrup made with fresh California Strawberries and unrefined sugar! I then topped it with mineral water and dairy free vanilla Ice Cream. You can choose to keep the strawberry syrup kind of chunky so you get yummy bits as you scoop them up with your Ice Cream or puree it so it’s easier to drink through a straw, I’ll leave that one up to you!

As you probably already know, we adore California Strawberries around here! If you’re looking for another healthy snack involving these cute blushing berries, check out my Strawberry Ceviche Avocado Boats I created with them last year. It’s a good one folks, I can’t believe I’m using “folks” now in my vocab lol! My dad, a fellow entreprenuer, uses that in his TV and radio ads, haha! I guess it’s true that you become more and more like your parents the older you get, time to down more of these floats to bring me back to my childhood again ;)

I love that this recipe is healthier, paleo and vegan friendly, easy to prepare and tastes great too! Did you know that strawberries are low in sugar, score, with just 50 calories per one cup serving? And they are packed with beneficial antioxidants and vitamin c, so I try to get in my serving of 8 strawberries a day. Plus, strawberries just scream summertime and are the perfect snack, you’ll want to make this float all summer long! Pinky promise with ice cream and a strawberry on top!

Strawberry Floats-Dairy Free

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 servings


  • 16 oz. sparkling water
  • 2 scoops dairy free vanilla ice cream
    strawberry syrup:
  • 16 fresh California strawberries, hulled and chopped
  • 1/4 cup honey/maple syrup
  • 1/4 cup water


  1. In a medium saucepan bring strawberries, honey/maple syrup and water to a boil over medium heat. Mash strawberries as they cook to break them down & release more juices. Once boiling reduce to medium-low heat and cook for an additional 8 mins. Remove from heat and let cool. Add to a bowl, cover and refrigerate for a few hours.
  2. Divide strawberry syrup mixture between 2 tall glasses. Pour in equal amounts of sparkling water and stir to combine. Top each with a scoop of dairy free vanilla ice cream, serve immediately with a straw & spoon.

Disclaimer: This is a sponsored post on behalf of The California Strawberry Commission. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

The Best Paleo Hamburger Buns

One of my favorite long weekends of the year is finally here and I wanted to make it a special one! Memorial day is the perfect time to bust out the grill and impress your loved ones with a delicious meal! Last year I made it special by serving my Easy Chicken Pesto Kebabs and honoring the memory of an incredible individual.

Most of the time I use veggies in place of buns when barbecuing, but on special occasions I like to bust out a grain free bun that reminds me of me of my gluten loving childhood. There’s something so nostalgic about a seedy carby bun topped with a juicy burger, slippery sauces and all the trimmings!

This bun recipe is one I have been serving for awhile now, but just haven’t shared yet. My nieces who eat a modified paleo diet request them for birthday parties and really enjoy them, I wanted to pass on the goodness so you can enjoy them with your family too! Not only are they grain and gluten free, but nut free as well. A lot of paleo bread recipes contain nut flours but this one uses cassava flour making it a nut free alternative for my friends out there who can’t have them!

If you need ideas of what else you can make so these cuties don’t seem so lonely, My Patriotic Coleslaw and Red White & blue strawberries would be perfect to serve along side some tasty hamburgers inside these yummy buns. And if you’re feeling extra fancy, you can also whip up my Chocolate Chunk Ice Cream Sandwiches for unforgettable summer dessert! What better way to usher in summer than with all the fun BBQ foods YOU can enjoy?!

The Best Paleo Hamburger Buns

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4-5


    Hamburger Buns:
  • 1 cup cassava flour
  • 4 eggs
  • 2 tbsp psyllium husk powder
  • 1/4 cup pastured lard or bacon fat, melted
  • 1/4 cup coconut oil, melted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg white, whisked
  • sesame seeds (optional)


  1. Preheat oven to 350 degrees.
  2. Add all hamburger bun ingredients to a food processor, mix until well combined and a ball of dough forms.
  3. Line a baking sheet with parchment paper and divide dough into 5 equal sized pieces for average sized burgers or divide into 4 equal sized pieces for larger burgers.
  4. Roll each piece into a ball and then flatten and form into a bun shape with your hands.
  5. Place each dough bun onto the lined baking sheet, brush egg wash on tops of buns and sprinkle with sesame seeds.
  6. Bake in the oven for 25 mins. or until center is cooked through, can broil on high for a few mins. to brown tops if desired.
  7. Slice in half and serve.

Lava Flow Mocktails with Collagen

Drinks like this remind me of our honeymoon to the Caribbean. We took a cruise starting in Puerto Rico and visited places like St. Lucia, Antigua, Barbados and St. Thomas. Although I wish we could’ve spent a whole week on our fave island, St. Lucia!

Sipping on drinks like this have me planning out a whole new trip there in my head, even if it’s just a pipe dream. But really, please take me back!!

I want to hike the Piton mountains this time, do more snorkeling and spend most days lying on the beach sipping drinks like this (even if they don’t have any rum in them lol!) I made this mocktail version of a lava flow but added in some gut healing and skin boosting collagen. It helps with all the things alcohol doesn’t making it a healthier but “this still tastes naughty” option. I’ll turn a blind eye if you want to make it into a cocktail though, haha!

This drink also contains some healthy fats and it’s dairy free and refined sugar free! I created it with my friends over at Vitacost! I want to give them a huge hug every time I get my delivery! They make my life so much easier by keeping my pantry stocked full of healthier products like the collagen and coconut cream used in these drinks and I don’t even have to get out of my pj’s to shop! Cheers to healthy summer drinks and to shopping in your PJ’s!

Lava Flow Mocktails with Collagen


  • 3 cups of fresh pineapple, chopped
  • 2 cups of frozen strawberries
  • 2 cups of ice
  • 2 cans of Native Forest coconut cream
  • 1 cup filtered water
  • 3 tablespoons of Vital Proteins collagen peptides
  • 3 tablespoons of Vitacost maple syrup, divided
  • salt
  • lemon


  1. Add frozen strawberries, 2 tbsp maple syrup, filtered water, pinch of salt and a squeeze of lemon juice to a high speed blender and purée.
  2. Transfer the strawberry mix to a large measuring cup/bowl and set aside.
  3. Clean out your blender and add in pineapple, blend until liquified and add in coconut cream,1 tbsp maple syrup, collagen pepetides, pinch of salt, a squeeze of lemon juice and ice. Blend until slushy.
  4. Fill your cups equally with the strawberry mixture, slowly pour the pineapple mixture on top.
  5. Slide a chopstick carefully up the sides of the cup to create a fun lava flow effect.
  6. Garnish with pineapple wedges and serve.

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Whole30 Baked Zucchini Fries with Garlic Basil Aioli

I’m having a love affair with fries this month, first it was all about the Carnitas Street Fries and now these Baked Zucchini Fries are having a moment in my kitchen. I can’t say I’m mad about it though, healthier fries still taste amazing. Plus they take any meal from ordinary to somethin to talk about at the next neighborhood bbq :)

The best way to keep them crispy is to give them enough space on the pan. If you crowd them too much they will just steam and you won’t achieve that crispy exterior everyone loves. Slimy limp fries are just sad and no one wants that! I like to cut mine fairly thin so they cook up faster about 1/4” thick.

Baked zucchini fries were one of the very first recipes I made when I started eating Paleo. One bite and Matt and I were instantly in love! I remember thinking, if I can eat this on a Paleo diet, count me in! Have you had zucchini fries? And if you have, have you dipped them in a garlic basil aioli? Sweet serendipity they’re GOOD!

You can use my homemade easy mayo to make the aioli or a paleo/Whole30 friendly one you like to speed up the process. Just be prepared because when you add in the basil and garlic, magic will happen! Dunk your crispy fries into them and you will want to give me a big ol hug, or you can just email me to thank me lol!

Whole30 Baked Zucchini Fries with Garlic Basil Aioli


    For the baked zucchini fries:
  • 2-3 zucchini, washed & dried
  • 2 eggs, whisked
  • 3/4 cup almond flour
  • 1.5 tsp garlic powder
  • salt & pepper to taste
    For the garlic basil aioli dip:
  • 4 tbs mayo
  • 1/2 tsp garlic powder
  • 2 tsp dried basil
  • Salt to taste


  1. Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.
  2. Slice zucchini into even sized pieces about 1/4” thick.
  3. Grab 2 wide shallow bowls, add whisked eggs to one & then the almond flour & spices to another.
  4. Dip each squash fry into the egg wash & then dredge in the almond flour mix (use one hand for the egg & the other for the flour mix). Make sure to coat well & shake off any excess.
  5. Place fries onto parchment covered baking sheets with a nice amount of room between each one.
  6. Bake in the oven for 30 mins or until browned & crispy, making sure to flip half way between.
  7. While fries are cooking mix together all aioli ingredients and refrigerate until fries are done. Dip baked zucchini fries into the aioli & enjoy!

Everything But The Bagel Whole30 Breakfast Sandwich

I used to get a ride to school from a friend my freshman year in high school. Her dad used to treat us to McDonald’s for breakfast almost EVERY…SINGLE.. DAY! I would, without fail, order the bacon, egg and cheese biscuit every time, face palm, it was my jam but my stomach didn’t agree at all. After I would shove the last bite quickly into my mouth, just before the bell rang, I would consistently end up with major gut issues. And that my friends is not a stellar way to start the school day, ever! It was like the Groundhogs Day movie, only worse lol! You think I would’ve caught on, but clearly I was clueless about how food impacted my health at that time in my life.

Fast forward to present day, and this is how I like to eat my breakfast sandwiches. On occasion I will make my Grainfree “Cornbread” Biscuits when I have a bit more time on my hands to prepare them, but this way is pretty darn special too!

The first time I tasted the Everything But The Bagel Seasoning, I knew this needed to come to fruition! I could picture how beautiful a portobello mushroom would be as the bun topped with this classic bagel seasoning! It has all the classic flavors you love and miss in a breakfast sammie. What I love even more is that this baby is Whole30 friendly and now that I’ve been staring at this picture for hours, I need to have one asap!

I hope you enjoy it as much as my family and if you make this Everything But The Bagel Whole30 Breakfast Sandwich recipe and love it, please be sure to leave a comment! I absolutely love hearing from you and always do my best to respond to every one of you. Oh, and of course, if you do make this sandwich, don’t forget to also tag me on Instagram so I can see and don’t forget to use the hashtag #paleopaparazzi I love looking at photos of recipes you all have made. It really makes my day!

Everything But The Bagel Whole30 Breakfast Sandwich


  • 6 eggs
  • 4-8 Portobello mushroom (use 8 if topping)
  • 6-8 slices of bacon
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Everything but the bagel sesame seasoning


  1. Heat oven to 400° & line 2 baking sheets with foil, add a cooling rack to one.
  2. Lightly clean outside of mushrooms with a damp paper towel and remove stems (save to use in an omelet).
  3. Brush tops of mushroom with oil & lay top side down on pan with rack.
  4. Crack 1-2 eggs in each, whatever will fit.
  5. Line the other baking sheet with bacon & put them side by side in the oven (3rd rack from the bottom).
  6. Cook 15-25 mins. or until whites are cooked. Check bacon & pull out if ready before eggs. Dump out any excess moisture in mushrooms and dry with a paper towel if needed.
  7. Top eggs with bacon strips & sprinkle with everything but the bagel seasoning. Top with another portobello mushroom to make a full sandwich.





Carnitas Sweet Potato Street Fries

Wow! This recipe has been a long time coming as so many of you requested I share it after teasing you for months on my instagram stories with it! I already had my Easy Instant Pot Carnitas recipe up, but I started making it this way pretty regularly on the weekend for Matt and I to grub down on, and…well…I wanted to pass on the love! When your husband tells you that you make sweet potato fries better than any restaurant, you pay attention! Then when he asks you for your secret, you know you have to pass on the goodness! Not to mention it is whole30 friendly, praise the food gods! You can make my Easy Classic Guacamole to top it with or just use store bought, although homemade is always better IMO!

I could tell you ALL the problems I had trying to take the photos, download them to my computer and then get the blog post up in time for Cinco De Mayo, but I won’t bore you with that story, lol! All I have to say is that when I run into that many problems getting a recipe up, I know that it”s going to be a good one! So with out further ado, here is the recipe sure to bring a fiesta to your weekend, whether you celebrate Cinco De Mayo or not!

Carnitas Loaded Sweet Potato Fries


    For the Sweet Potato Fries:
  • 2 large sweet potatoes, scrubbed & dried
  • 2 tbs avocado oil
  • salt & pepper to taste
    For the Chipotle Aioli sauce:
  • 4 tbs mayo
  • 1/4 tsp chipotle powder
  • pinch of garlic powder
  • salt & pepper to taste


  1. Make the recipe for my Easy Carnitas , shred and refrigerate, crisp up in the oven just before serving.
  2. Make the recipe for my Classic Guacamole and refrigerate for later.
  3. Make the chipotle aioli sauce by adding all ingredients to a bowl and mix together well, refrigerate for later.
  4. Set oven to 425 degrees
  5. Line 2 baking sheets with parchment paper.
  6. Slice sweet potatoes in half and then those halfs in half. Slice in to 1/4" strips and then into equal sized pieces. The smaller and more uniform you make them, the crispier and more evenly cooked they will be.
  7. Place an equal amount of sweet potato fries on both lined baking sheet, drizzle each pan with 1 tbs oil and sprinkle with salt and pepper.
  8. Mix well with hands, and make sure to give each fry enough space to crisp up, don't crowd them.
  9. Place both baking sheets in the oven and bake for 15 mins. and then flip. Check in 5 min increments from then on until fries are browned and crispy. Should take between 20-30 mins depending on how crispy you like them.
  10. Let cool until you can safely handle them . Add to serving plates, top with the crispy carnitas, guacamole and chipotle aioli sauce. Garnish with any other toppings you love and enjoy!