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5 from 1 vote

Taco potato crisps

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetiser
Servings: 3 -4
Author: Becca Heyes


  • 500 g potatoes cut into 1/2 cm slices
  • 2 tbsp oil
  • Salt
  • 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'.