Taco Fiesta Potato Crisps


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I kind of couldn’t wait to share this recipe with you. These gorgeous little bites make for a fabulous appetizer or side dish and would be the perfect addition to your dinner party or Super Bowl menu. They taste just like a taco and are incredibly scrumptious. There’s no way you’re eating just a few of these babies—we polished them off in no time!

Taco Fiesta Potato Crisps l Love.Bake.Read

This recipe is from The Oh She Glows Cookbook, which means it’s 100% vegan and 1000% delicious. These crisps are super easy to make, which you probably wouldn’t expect considering how stunning they are. BUT, it’s true!

Each crisp has 4 layers of wow-your-taste-buds goodness. The potato crisp, followed by a layer of cashew sour cream (yes!), then you top that with walnut taco meat and a dollop of salsa + a few small rounds of green onion. Simple & elegant!

To start, make sure you soak some cashews for a few hours, so they’re nice and soft when you’re ready to make the cashew sour cream. When you’re ready to get rolling, cut 2 russet potatoes into ¼-inch thick rounds, toss them in a bowl with some oil, sprinkle on some salt, and then bake them until golden. Two potatoes make about 35 crisps—a lot of bang for your buck here! While the potatoes bake, get to work on the other items.

Taco Fiesta Potato Crisps l Love.Bake.Read

For the walnut taco meat you’ll want to toast the walnuts to help enhance the flavor, so toss a cup of walnuts onto a baking sheet and pop them in the oven while the potatoes bake. The heat will be set pretty high, so only toast the walnuts for about 10 minutes, and keep a close eye so they don’t burn to a crisp. Once the walnuts cool, chop them up and toss with some oil and spices. The spice mixture has few ingredients, but the flavor will knock your socks off.

The cashew sour cream also has very few ingredients and takes only seconds to whip up. Drain and rinse the cashews and add them to the blender—I used the smaller single-serve cup that came with my Ninja blender (thank you, parents!). Add the fresh lemon juice, apple cider vinegar, a pinch of salt, and some water, and hit the on-button and blend until perfectly smooth.

Taco Fiesta Potato Crisps l Love.Bake.Read

I used my favorite jar of salsa, so feel free to do the same, or even make a homemade salsa, if you’d like. Last but not least, cut a green onion or two into rounds using kitchen shears.

After all that, it’s show time! Assemble the crisps and then devour them in seconds.

Taco Fiesta Potato Crisps

Yields 35 crisps

Ingredients

For the potato crisps

  • 2 russet potatoes—cut into ¼-inch thick rounds
  • 1-2 tbsp. olive oil
  • salt + pepper

For the walnut taco meat

  • 1 cup walnuts
  • 1 tbsp. olive oil
  • 1½ tsp. chili powder
  • ½ tsp. cumin
  • ¼ tsp. salt
  • 1/8 tsp. cayenne pepper

For the cashew sour cream

  • ½ cup cashews—soaked for 3-4 hours, then drained & rinsed
  • 1 tsp. lemon juice
  • ½ tsp. apple cider vinegar
  • ¼ tsp. salt
  • ¼ cup water

To assemble

  • ½ cup salsa + more, if needed
  • 1-2 green onions—cut into rounds w/kitchen shears

Directions

For the potato crisps

Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with non-stick spray.

Add the potato slices to a bowl with 1-2 tbsp. oil and toss to coat. Lay them in a single layer on the prepared baking sheet and sprinkle with salt and pepper. Bake for 35 minutes, or until golden, flipping once halfway through baking. Remove from oven and let cool slightly.

For the walnut taco meat

Place one cup of walnut on a baking sheet and bake (along with the potatoes) for about 10 minutes. Give the pan a shake or two at about the 5 minute mark. Remove from oven and let cool for a few minutes.

While the walnuts cool, add the chili powder, cumin, salt, and cayenne to a small bowl. Chop the walnuts and add them to the bowl with the spices, along with the oil. Toss to coat and then set aside.

For the cashew sour cream

To a blender, or single-serve blender cup, add the soaked cashews, lemon juice, apple cider vinegar, salt, and water, and blend until completely smooth. You can add more water a little at a time, if needed to achieve a smooth consistency.

To assemble

Top each potato crisp with a teaspoon of the cashew sour cream, followed by a teaspoon of walnut taco meat, a small dollop of salsa (about ½ tsp.) and a few green onion rounds. Repeat until done: cashew sour cream, walnut taco meat, salsa, green onion.

Serve immediately. Leftovers can be stored in the refrigerator in an airtight container—they taste just as fabulous the next day.

Source

The Oh She Glows Cookbook

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