Thursday, March 5, 2015

Taco Potato Crisps

OK crying for joy again because this recipe is SO GOOD.  Thank you Oh She Glows cook book for another fantastic recipe.

2 russet potatoes, sliced into 1/4 inch rounds
1 tbsp. grapeseed oil (I used olive oil)
Fine grain sea salt and freshly ground pepper

Taco Meat
1 cup walnuts, soaked in water for 2 hours and drained
1 tbsp. olive oil
1.5 tsps. chili powder
1/2 tsp cumin
1/4 tsp sea salt
1/8 tsp cayenne pepper

Cashew Cream
1 cup cashews, soaked overnight and drained
1/2 cup to 1 cup water
2 tsps. fresh lemon juice
1 tsp apple cider vinegar
1/2 tsp sea salt
Blend until smooth

Guacamole (avocados, tomato, salt and hot sauce)

1. Make the Potato Crisps: Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. Place the potato slices in a single layer on the baking sheet and drizzle them with the oil. Rub the potatoes to disperse the oil evenly. Sprinkle the potatoes generously with salt and pepper.
2. Roast the potatoes for 30 minutes, flipping them once halfway through, until tender and lightly browned. Allow the potatoes to cool for 5 minutes before assembling.
3. 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 preferred.) Set aside.
4. To assemble, top each potato slice with 1 tsp of the Cashew Cream, followed by about 1 tsp each of the walnut taco meat, guacamole and green onions. in that order. Garnish with pepper. Serve immediately, while still warm.

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