When I was younger there was an all you can eat restaurant called Sizzler with my favourite thing – Potato Skins! I got some potatoes the other day so I thought I would veganise them! (who knows what the Sizzler ones had in them!). Behold, Crispy Vegan Potato Skins! Really, what could be better than crispy, crunchy, flavoursome potato skins?
I’m not going to lie – these take a while to make! So while you’re waiting for them to bake you could make a great dipping sauce (or clean the house – I know which one I’d choose 😜) We made an excellent cheesy spicy mayo – stay tuned for that recipe soon!
These would go really well with a salad – our Hearty Risotto Salad would be a good one to try! They would also go well with our Vegan Fish Fingers! Vegan Fish and Chips sound like the best thing ever – maybe with a side salad!
I’ve baked these Crispy Vegan Potato Skins in the oven but you could try them in the Air Fryer if you have one. It would work just as well.
This recipe makes enough for two people for a snack. But you know once people start smelling the goodness of baked potato in the oven they’re going to want some, so you may as well double the recipe, so you may as well double the recipe from the start!
If you’re a chip lover then I recommend trying out our Turmeric Chips with a Turmeric Dipping Sauce. They won’t disappoint!
Please share this Crispy Vegan Potato Skins recipe with your friends and family!!
What could be better than crispy, crunchy, flavoursome potato skins? Check out our Crispy Vegan Potato Skins and let your tastebuds decide!
- 4 large potatoes
- 2 Tbsp coconut oil melted
- 1/2 Tbsp italian herbs
- 1 tsp garlic powder
- 1 tsp celery salt
- pinch of chilli flakes
Preheat oven at 180℃. Wash potatoes, pierce with a fork, spray with some oil and Bake potatoes on a tray for 1 hour, uncovered. Let the potatoes cool for 20 - 30 minutes. Then cut each potato in 1/4's or 1/6's, depending how big they are. If they are big, you may get 6 pieces out of it. Then scoop the middle bit of potato out and leave about 1 cm around the skin. Save the scooped out bits for another recipe.
Transfer the potato skins to a baking dish. In a small bowl add the melted coconut oil, italian herbs, garlic powder, celery salt and chilli flakes. Mix well and then pour and mix through the potato skins. Bake in the oven at 200℃ for 1 hour. Serve with guac, vegan mayo or another awesome vegan sauce.