BBQ Chicken Pottato Skin||Pretzel Bombs Still

BBQ Chicken Potato Skins

Cooking Time: 15 minutes
BBQ Chicken Pottato Skin||Pretzel Bombs Still


  • 4 Russet Potatoes
  • 2 tablespoons Olive Oil
  • ½ teaspoon salt
  • 1 cucumber, diced
  • 1 pack of wontons
  • ½ cup vegetable oi
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons sriracha
  • 1 tablespoon sesame oil
  • ½ tablespoon chili oil
  • 1 jalapeno sliced
  • Bunch of cilantro
  • Green onion, sliced
  • Crispy Onions
  • ¼ Spicy Mayo


Print This Recipe
  1. In a medium size skillet add vegetable oil. While the oil heats up to about 375 degrees, cut the wonton wrappers into triangles. Deep Fry until crispy and place on a paper towel to catch the remaining oil and set aside.
  2. In a medium size mixing bowl, combine tuna, sesame seeds, avocado, cucumber and sauce.
  3. Place the wonton chips onto a plate or bowl, then add tuna mixture over the chips.
  4. Garnish with sliced jalapeños, cilantro, sliced green onions, then drizzle spicy mayo over the top and serve immediately.