Taco Potato Crisps
Calories:
Ingredients
- 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
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.
🖨 Recipe printed from www.easycheesyvegetarian.com
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