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Mini Baked Potato Chip Tacos [Vegan, Gluten-Free]

8-10

Dairy Free

Vegan

These mini baked potato chips will be the star of any event you bring them to. The perfectly seasoned homemade potato chips make the perfect taco shell for whatever yummy fillings you decide to put in them. You can fill them yourself or let your guests get creative and make... Read More

Ingredients You Need for Mini Baked Potato Chip Tacos [Vegan, Gluten-Free]

2 large organic russet potatoes, scrubbed and sliced as thinly as possible (I used a mandolin)
1/2 teaspoon olive or avocado oil, plus a little extra to grease the pan and cooling rack
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
A pinch or two of sea salt
Salsa
Guacamole
Vegan cheese sauce
Beans
Green onions
Cilantro

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How to Prepare Mini Baked Potato Chip Tacos [Vegan, Gluten-Free]

Preheat oven to 410°F.
Line a flat baking sheet with parchment paper, add a tiny bit of oil to the parchment paper and use your hand to rub it around. This will keep the bottoms of the slices from sticking.
If you have time, soak your potato slices in a large bowl of ice-cold water while the oven heats up; this helps with crispiness.
Dry the slices well, and toss them with avocado, olive, or coconut oil, using your hands to distribute evenly. Use a small amount, about a 1/4-1/2 teaspoon, you don’t want them to be too oily, or they won’t get as crispy. Sprinkle with a few dashes of chili powder, garlic powder, cumin, and sea salt, and toss the spices carefully to distribute evenly.
Add a bit of oil to your hands and run them over the cooling rack.
Set the cooling rack on top of the parchment-lined pan. Start tucking each slice of potato into the cooling rack.
Bake them for about 15-20 minutes, keeping an eye on them. When the edges are lightly browned, take them out and carefully flip them over so they hang over each wire, then bake them for about 10 minutes longer or until the bottoms are browned.
Bake times will vary depending on your oven and how thin your potato slices are.
Remove them from the oven and let them cool for a couple of minutes before transferring to a plate or tray and filling them with your toppings.

Notes

- 1 large potato yields about 24 tiny tacos so 2 will be double! - Choose large potatoes; if your slices are too small in circumference, they will pop out of the cooling rack. -Use as little oil as possible as too much oil will yield soggy chips. - I highly recommend using a sheet of lightly greased parchment paper. - If all else fails, this recipe makes some pretty delicious potato chips! The magic of the rack is that they get nice and crispy on all sides, and who doesn’t love a curled-up potato chip!