(57 votes, average: 3.63 out of 5)
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Crispy, spicy roasted potato medallions topped with melted cheese, chunky homemade guacamole, and fresh vegetables. A perfect healthy appetizer!
Ingredients
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Preparation
Preheat oven to 450 °F.
Cut potatoes into approximately 1/2 to 1/4 inch thick slices. Mix together the potatoes, olive oil, chipotle powder, chili powder, paprika, garlic powder, onion powder, and salt until well combined.
Lay the seasoned potatoes onto a baking sheet lined with parchment paper. Do not overcrowd the potatoes. Bake for 12 minutes. Flip and bake for another 6 to 8 minutes until they’re golden-brown and crisp.
Optional: Top with a light sprinkle of vegan cheese shreds and broil for 1 to 2 minutes or until the cheese is hot and bubbling. Quickly top with approximately 1 to 2 teaspoons of guacamole. For variety, top some with tomato slices, some with jalapeño slices, and some with cilantro, sprinkle with onion. Serve on a warm plate. Tip: For casual snacking, halve the recipe and simply quarter the potatoes instead of slicing them. Serve the hot potatoes with a side of guacamole for dipping.