Vegan Baked Potato Bites

These Vegan Baked Potato bites would make the perfect appetizer for your holiday party!  They are fairly easy to make, healthy and tasty!  They are little roasted potato “toasts” with a bit of guacamole, vegan coconut bacon and green onions.  If you wanted to make these ahead of time, you could make the roasted potatoes and coconut bacon so they stay crispy and then assemble them when you want to serve them.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 12 | Prep Time: 20 minutes | Cook Time: 30 minutes | Ready in: 50 minutes

Ingredients

• Potatoes:
• 4 organic yukon gold potatoes, sliced into 1/4 inch thick slices
• 1 Tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Coconut Bacon:
• 1 1/2 cups Bob's Red Mill large flake unsweetened coconut
• 2 Tbsp San J tamari
• 2 Tbsp Liquid Smoke
• 1 Tbsp maple syrup
• Toppings:
• 1 cup organic guacamole
• 2 organic green onions, sliced on the bias
• red pepper flakes

Instructions

Instructions:

1. Preheat the oven to 400F degrees, and oil a sheet pan.
2. Toss the potatoes with olive oil, sea salt and pepper until they are coated.  Spread the potatoes out on the sheet pan, place in the oven and roast until golden brown, about 25-30 minutes.  Remove from the oven and let cool until just warm or at room temperature.
3. Meanwhile, to make the coconut bacon, preheat the oven to 350F degrees, and line a sheet pan with parchment.
4. Toss the large flake coconut with the tamari, liquid smoke and maple syrup and spread out on the pan.  Place in the oven and bake for about 12-15 minutes (depending on your oven), keeping a close eye at the end and checking it in the final minutes because it burns fast.  Remove from oven and let cool.
5. Spoon some of the guacamole onto each potato slice.  Place a little coconut bacon and green onions on each potato and sprinkle them with a little red pepper flakes.  Arrange on a plate and serve!