Adapted from The Oh She Glows Cookbook.
For Potato Crisps:
2 russet potatoes, unpeeled, sliced into 1/4 inch rounds
1 T oil
seat salt and black pepper
For Walnut Taco Meat: mini-processor, chop:
1 c walnuts (toasted if preferred)
1 T oil
1.5 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1/8 tsp cayenne
For Cashew Sour Cream:
saok 1 c raw cashews with water to cover 8 hrs or overnight. Drain and rinse.
Blend with 1/2 to 1 c water, 2 tsp lemon juice, 1 tsp apple cider vinegar, and 1/2 tsp+ salt to taste until smooth.
Oven 425 - Line baking sheet. Put potato slices in a single layer and dizzle with the oil. Rub them in oil to disperse. Sprinkle with salt and pepper. Roast 30-35 min, flipping once halfway. Cook 5 minutes.
Top each potato with 1 tsp cashew sour cream, followed by 1 tsp of taco meat, salsa, and green onions. Serve warm.
For Potato Crisps:
2 russet potatoes, unpeeled, sliced into 1/4 inch rounds
1 T oil
seat salt and black pepper
For Walnut Taco Meat: mini-processor, chop:
1 c walnuts (toasted if preferred)
1 T oil
1.5 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1/8 tsp cayenne
For Cashew Sour Cream:
saok 1 c raw cashews with water to cover 8 hrs or overnight. Drain and rinse.
Blend with 1/2 to 1 c water, 2 tsp lemon juice, 1 tsp apple cider vinegar, and 1/2 tsp+ salt to taste until smooth.
Oven 425 - Line baking sheet. Put potato slices in a single layer and dizzle with the oil. Rub them in oil to disperse. Sprinkle with salt and pepper. Roast 30-35 min, flipping once halfway. Cook 5 minutes.
Top each potato with 1 tsp cashew sour cream, followed by 1 tsp of taco meat, salsa, and green onions. Serve warm.
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