If I had to pick one word to describe these potato crisps it would be ADDICTING. For having no dairy, the creamy “sour cream” kind of blew my mind. Potato skins always seem to be a well-loved appetizer, and these vegan ones are no exception. The potato rounds are roasted until nice and crispy and then are topped with the cashew sour cream, spicy and delicious walnut “meat” and fresh tomato salsa and chives. I do love meals that aren’t weighed down with meat, cheese, and bread and these flavorful crisps hit the spot without feeling like a brick in your stomach post-dinner. I have made them 3 times already, and they are quickly becoming my favorite snack and easy-to-put-together dinner. They can be made quickly and easily, but to save even more time you can make the cashew sour cream and walnut meat a day ahead of time. I just used some fresh salsa from Whole Foods. A mandoline or V-slicer makes easy work of the potato, and a good blender will blend the cashew cream into a heavenly consistency. If you don’t have time to soak the cashews overnight, or even a few hours, soak in boiling water for at least an hour, replacing the hot water when it cools.
from: The Oh She Glows Cookbook (Have I told you how much I adore this book? Even my carnivorous, cheese-loving husband loves these recipes.)
makes: 28-30 crisps (about 6-8 as an appetizer)
2 russet potatoes, unpeeled, sliced into 1/4-inch rounds- use a mandoline if you have one
1 tablespoon grapeseed or olive oil
sea salt and freshly ground pepper
1 cup walnuts, toasted
1 tablespoon olive oil
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon cayenne pepper
1 recipe Cashew Sour Cream (see below)
1/2 to 3/4 cup salsa
2-3 green onions or chives, thinly sliced
freshly ground black pepper
Cashew Sour Cream
1 cup raw cashews
2 teaspoons fresh lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt, or to taste
for the cashew sour cream
In a bowl, combine the raw cashews and enough water to cover them and soak for 8 hours or overnight. For a quick-soak method, put the cashews in a bowl, pour boiling water over them until the cashews are covered, and soak for 2 hours.
Drain and rinse the cashews and transfer them to a blender. Add the lemon juice, apple cider vinegar and salt and blend on high speed until very smooth.
make the crisps
Preheat the oven to 425 F. Place the potato slices on a rimmed baking sheet and drizzle with the olive oil. Rub the potatoes to disperse the oil evenly. Place potatoes in an even layer, and sprinkle generously with salt and pepper.
Roast the potatoes for 30-35 minutes, flipping them once halfway through, until tender and lightly browned. Allow the potatoes to cool for 5 minutes before assembling.
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 you prefer. Set aside.
top each potato slice with 1 teaspoon of the cashew sour cream, followed by about 1 teaspoon each of the walnut taco meat, salsa, and green onions, in that order. Garnish with pepper. Serve immediately, while still warm.
Tip: instead of potatoes, try serving the toppings in lettuce cups, or pair them with tortilla chips for a satisfying vegan nacho plate.