Adapted from


  1. 2 russet potatoes unpeeled and sliced into ¼ inch rounds
  2. 1 tablespoon olive oil
  3. Recipe for Walnut Taco Meat
  4. Recipe for So Very Sour Cream
  5. ½ to ¾  cup salsa
  6. 2 to 3 green onions  thinly sliced


  1. Make the potato crisps: preheat oven to 425 F line a large rimmed baking sheet with parchment paper.
  2. 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 lightly with salt.
  3. Roast the potatoes for 30 to 35 minutes, flipping them once halfway through, until tender and lightly browned.
  4. Allow the potatoes to cool for 5 minutes before assembling.
  5. To assemble, top each potato slice with about 1 teaspoon each of the walnut taco meat, so very sour cream, salsa, and green onions, in that order serve why still warm.
  6. Tip instead of potatoes try serving the topping on lettuce cups or pair them with tortilla chips for a satisfying nacho plate.

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