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!
Servings: 4 servings
Calories: 268kcal
Ingredients
- 4-6 medium russet potatoes (try to pick similar sized ones)
- ½ cup vegan butter, melted
- ¼ cup fresh oregano, chopped
- 2 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- ½ cup vegan cheddar, shredded
- ½ cup vegan parmesan
- salt and pepper, to taste
Instructions
- 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 ⅛" 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.
Nutrition
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