Рецепт Taco potato crisps
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.
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!
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!
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 Recipe type: Appetiser Yield: 3-4 Ingredients
500g potatoes, cut into ½ cm slices 2tbsp oil Salt Black pepper 100g walnuts 1 tsp chilli powder ½ tsp ground cumin ½ tsp smoked paprika 4tbsp sour cream (or a vegan alternative) 4tbsp 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'. 3.2.2807