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Crispy Cheesy and Herb Vegan Potato Stacks

These crispy cheesy and herb vegan potato stacks are a delicious and flavorful side dish that it great year round! Each layer of flavor will have wanting more!
Course Side Dish
Cuisine American
Keyword vegan recipes, vegan side dish
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 268kcal
Author LarishaBernard


  • 4-6 medium russet potatoes (try to pick similar sized ones)
  • 1/2 cup vegan butter, melted
  • 1/4 cup fresh oregano, chopped
  • 2 tbsp fresh thyme, chopped
  • 2 cloves garlic, minced
  • 1/2 cup vegan cheddar, shredded
  • 1/2 cup vegan parmesan
  • salt and pepper, to taste


  • Preheat the oven 400° F. Lightly spray a standard muffin tin with oil. Use a mandolin, knife or potato slicer to cut each potato to 1/8" thin.
    *Note: We left the potato skins on. You may remove if you wish.
  • In a large bowl, add melted butter, chopped oregano and thyme, minced garlic, vegan shredded cheddar and parmesan. Stir together well. Add salt and pepper to taste.
  • Add in thinly sliced potatoes and toss well to coat, making sure that each side is coated in mixture.
  • Add slices to each muffin tin evenly until they reach the rim (about 8-10 slices per tin). Cover tin with foil and put on a baking sheet. Bake for 30 minutes.
  • Remove foil and cook an additional 20-25 minutes. The potatoes should be golden brown and soft.
  • Serve immediately to stay crispy.


Serving: 3stacks | Calories: 268kcal | Carbohydrates: 10g | Protein: 2g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 464mg | Potassium: 73mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1296IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 2mg