Recipe Instructions:
Ingredients
▢2 russet potatoes - sliced into ¼" rounds
▢spray oil
▢¼ teaspoon salt
▢¼ teaspoon black pepper
▢2 tablespoons olive oil
▢4-6 slices vegan bacon - cut into 24 bite-sized pieces
▢½ cup vegan sour cream - store bought or homemade is fine
▢½ cup chopped green onion
Instructions
▢
Preheat the oven to 400° F and spay a baking sheet with oil.
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Arrange the potato slices on the baking sheet, spray them with oil, and sprinkle on ⅛ teaspoon each of the salt and pepper. Flip the slices over, and spray and sprinkle the other side.
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Bake for 25-30 minutes, until the potatoes are browned and crispy. Blot the cooked potatoes with paper towel to remove excess oil.
▢
While the potatoes cook, heat the 2 tablespoons of oil in a skillet on medium high, and fry up that vegan bacon until it's nice and browned and crispy. Blot with paper towel to remove excess oil.
▢
Dollop 1 teaspoon of vegan sour cream onto each potato round, and top each round with a piece of bacon. Sprinkle on the green onions, and serve!
