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    Home » Recipes » Gluten-Free Recipes

    Oct 3, 2014 · Modified: Mar 3, 2017 by Becca Heyes · This post may contain affiliate links · 9 Comments

    Taco potato crisps

    449 shares
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    Total time: 40 minutes
    Servings: 3 -4
    5 from 2 votes
    Jump to Recipe Rate this Recipe
    Taco potato crisps - roasted potatoes topped with an AMAZING walnut 'taco' meat, salsa and sour cream.
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    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.

    Oh She Glows cookbook

    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!

    Taco potato crisps - roasted potatoes topped with an AMAZING walnut 'taco' meat, salsa and sour cream.

    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!

    Taco potato crisps - roasted potatoes topped with an AMAZING walnut 'taco' meat, salsa and sour cream.

    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!

    Taco potato crisps - roasted potatoes topped with an AMAZING walnut 'taco' meat, salsa and sour cream.

    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!).

    If you like the look of this recipe, make sure you grab your own copy of The Oh She Glows Cookbook (and you can read about some more awesome vegetarian cookbooks here)!

    Taco potato crisps - roasted potatoes topped with an AMAZING walnut 'taco' meat, salsa and sour cream.

    Taco potato crisps

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 2 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 3 -4
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 500 g potatoes cut into ½ cm slices
    • 2 tablespoon oil
    • Salt
    • Black pepper
    • 100 g walnuts
    • 1 teaspoon chilli powder
    • ½ teaspoon ground cumin
    • ½ teaspoon smoked paprika
    • 4 tablespoon sour cream or a vegan alternative
    • 4 tablespoon salsa
    • 2 spring onions sliced

    Instructions

    • 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'.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Taco potato crisps - roasted potatoes topped with an AMAZING walnut 'taco' meat, salsa and sour cream.Leftover potatoes? Make my cheesy herbed potatoes Anna!

    Cheesy herbed potatoes Anna

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    Comments

    1. Amanda says

      September 13, 2017 at 8:28 pm

      Hi! I've been making these for years and love them and just got diagnosed with a walnut allergy :-/ I was thinking of making these with pecans instead; Do you have a better idea for substitution or do you think pecans would work well? Thank you! Just ordered your (other) book!5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        September 17, 2017 at 3:33 pm

        These aren't from my book, they're from the Oh She Glows book, so you could ask her too :) But I reckon cashews would work best personally!

        Reply
    2. Stuart Vettese says

      October 04, 2014 at 2:27 pm

      What a great idea. Especially as Tattie week is coming up - actually Taco Tatties sounds great :D

      Reply
    3. CakePants says

      October 04, 2014 at 3:48 am

      How cute! And I just so happen to have a bag of potatoes I've been meaning to use up - how serendipitous :) I haven't yet had a chance to check out that cookbook, but I'll have to make it a point to do so.

      Reply
    4. Nika says

      October 03, 2014 at 5:31 pm

      I love your recipes. Could you give us Yanks who are mathematically
      challenged the metric equivalents!

      Reply
      • Becca @ Amuse Your Bouche says

        October 06, 2014 at 8:20 am

        It's around a cup of walnuts and just a good handful of potatoes - not sure how you guys measure potatoes?! :P

        Reply
    5. Elizabeth says

      October 03, 2014 at 4:12 pm

      I am pretty sure I would devour the entire tray of these if they were put in front of me. Oh my goodness - want!!!

      Reply
      • Kyra says

        October 05, 2014 at 6:15 am

        I would do the exact same thing! These look so delicious! On another note, I love the recipes on Oh She Glows...so healthy and yummy!

        Reply
    6. Jen @ Blue Kitchen Bakes says

      October 03, 2014 at 2:55 pm

      They do make beautiful little canapes, though I don't blame you for piling them all up and scoffing afterwards, I know I'd do the same!

      Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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