If you’re a reader of food blogs (which… I guess you are, since you’re here…), you’ll probably know Angela of Oh She Glows and her incredible vegan recipes. What you might not know is that although her cookbook (aptly titled The Oh She Glows Cookbook) was released in the US earlier this year, it’s just been brought to the UK! So finally us Brits can get our grubby mitts on it.
And as soon as it arrived on my doorstep, I took great pleasure in doing just that. Packed with over 100 vegan recipes (most of which are super healthy, using only whole food ingredients), the book is full of beautiful full-page photos (as you can see above!) and amazing recipes. I’ve been kindly allowed to share one of the recipes from the book, and I knew straight away which one I’d go for – taco potato crisps!
These taco potato crisps are essentially a more glamorous version of vegetarian nachos, eaten one by one as a canapé rather than in a big heap. Of course, you could pile them all up together to make a less glamorous version too if you prefer – you better believe that’s what I did after taking some photos of them looking all pretty!
All you need to do is roast your potato slices, and then top them with some sour cream, salsa, and taco ‘meat’ made from walnuts and spices. I’d heard of taco ‘meat’ made using walnuts many times, but had never tried it before – and it’s amazing! I know I sound far too enthusiastic about most things around these parts, but I honestly couldn’t stop myself from eating it by the spoonful before it even reached the potatoes. The flaaaavours are just unbelievable – who would have thought that walnuts would be such a great base for all those spices! It’s a ridiculously easy way to add texture and protein to your vegetarian nachos, and I know it’ll be making regular appearances in my kitchen!
I did make a few minor changes to the original recipe – it called for cayenne pepper, but I went for smoked paprika instead, since I’m pretty obsessed with it, and I love the smoky flavour it gives to dishes like this. I also used normal sour cream on top, whereas the original recipe used a vegan version made from cashews (which Angela shows you how to make in the book!).
Taco potato crisps
- 500 g potatoes cut into 1/2 cm slices
- 2 tbsp oil
- Black pepper
- 100 g walnuts
- 1 tsp chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 4 tbsp sour cream or a vegan alternative
- 4 tbsp salsa
- 2 spring onions sliced
- Toss the potato slices in 1tbsp of the oil, and lay them in a single layer on a baking sheet. Season generously with salt and black pepper. Bake at 200°C (Gas Mark 6 / 400°F) for around half an hour (turning once halfway), until soft inside, and crispy and golden brown outside.
- Meanwhile, add the walnuts to a mini food processor along with the remaining 1tbsp of oil and all of the spices. Blitz for a few seconds until the mixture resembles breadcrumbs.
- When the potatoes are crispy, allow them to cool for a couple of minutes and then add your toppings - sour cream, salsa, chopped spring onions, and the walnut taco 'meat'.