Crispy, spicy roasted potato medallions topped with melted cheese, chunky homemade guacamole, and fresh vegetables. A perfect healthy appetizer!
- Large bowl
- Baking sheet
- 3/4 lb Little Potatoes, sliced
- 1 Tbsp olive oil
- 1/2 tsp chipotle powder
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1 cup guacamole
- 1/4 cup vegan cheddar cheese, shredded
- 8 to 10 grape tomatoes, sliced
- 1/4 red onion, finely chopped
- 1 small jalapeño, thinly sliced
- (To taste) cilantro, for garnish
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.