Taco Fiesta Potato Crisps

This appetizer was a huge hit at a recent family gathering. Gluten free and plant based it met the needs of those with dietary needs but they also went over well with the rest of the crowd. The potato base was slightly crunchy and salty and held up well as a finger food. The walnut taco meat was the perfect and delicious substitute for meat. It’s texture resembled meat and it held the flavour of the spices to make you truly believe it was meat. Loaded on the Cashew Sour Cream base, which added just the right amount of tang, the meat, salsa and crunchy green onions is the perfect mix of flavours. The original recipe said to cook the potatoes for 30 to 35 minutes but I chose to go a little longer than that. I wanted them really crispy on the outside. Just keep an eye on them or you will end up with potato chips, especially if you slice them too thin. But hey, maybe that wouldn’t be so bad after all!

Because of timing, I baked the potatoes at home and then transported them in a container to the gathering. A 15 minute reheat in the oven crisped them back up and kept them fresh for adding the toppings. No soggy potatoes for this crowd! Angela suggests even making the walnut meat and the cashew sour cream a day ahead to shorten your prep time and add to the convenience. You are going to love these.

With thanks to Angela Liddon at ohsheglows

Serves 28-30 crisps     gluten-free, soy-free, sugar-free, grain-free

For the Potato Crisps:
2 russet potatoes, unpeeled, sliced into 1/4 inch (6mm) rounds
1 Tbsp (25ml) grapeseed oil
Fine grain sea salt and freshly ground black pepper
For the Walnut Taco Meat:
1 cup (250ml) walnuts, toasted, if preferred (I toasted mine lightly in a frying pan on the stove top just to add some depth to the flavour)
1 Tbsp (15ml) olive oil
1 1/2 tsp (7ml) chili powder
1/2 tsp (2ml) ground cumin
1/4 tsp (1ml) fine grain sea salt
1/8 tsp (0.5ml) cayenne pepper
To Assemble:
1 recipe Cashew Sour Cream (look under Other Yummy Stuff for the recipe)
1/2 to 3/4 cup (125 to 175ml) salsa
2 to 3 green onions, thinly sliced
Freshly ground black pepper
  1. Make the Potato Crisps:  Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. (This is my new favourite cooking item! Things don’t stick to the pan, they cook evenly and the clean up is so easy.) Place the potato slices in a single layer on the baking sheet and drizzle them with the oil. (I put mine in a large bowl and gently hand tossed them to cover them.) Rub the potatoes to disperse the oil evenly. Sprinkle the potatoes generously with salt and pepper.
  2. Roast the potatoes for 30 to 35 minutes,flipping them once halfway through, until tender and lightly browned. (This can take a bit longer if you want them crispier) Allow the potatoes to cool for 5 minutes before assembling.
  3. Make the Walnut Taco Meat: In a mini food processor, combine the walnuts,, oil, chili powder, cumin, salt, and cayenne and process into a fine crumble. (You can also chop and mix the ingredients by hand, if preferred.) Set aside.
  4. To assemble, top each potato slice with 1 tsp (5ml) of the Cashew Sour Cream, followed by about 1 tsp each of the walnut taco meat, salsa, and green onions, in that order. Garnish with pepper. Serve immediately while still warm.

Angela’s Tip: Instead of potatoes, try serving the toppings on lettuce cups, or pair them with tortilla chips for a satisfying vegan nacho plate.

Kathryn’s notes: I assembled my crisps enmasse. To save time I lined up the potato crisps and then sprinkled everything (except the Cashew Sour Cream) across them instead of doing each with great care. Saved time…

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