Easy Guacamole Potato Rounds

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5 from 5 votes

Easy Guacamole Potato Rounds

The annoying thing about potato skins (yes, potato skins annoy me) is that you need to scoop out most of the potato flesh, burning your fingers in the process, and then either discard thescooped-out flesh, or have a sudden need to make mashed potatoes.
With these potato rounds you get to avoid both of these problems, but still get all of that potato-y, finger-food goodness. Not only is this less wasteful, and finger-burning isn’t a worry, but they are so super-cute! Top them with refried beans, and a quick guacamole.... Trust me, these will begone in a flash!
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Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Meal Type: Appetizer, Lunch, Sides, Snacks
Special: 10 Ingredients or Less, Seasonal (Hot Weather)
Tool: Oven
Ingredient: Avocado, Potatoes
Servings: 4 (makes about 20 rounds)
Ingredients
For the Potatoes:
  • 2 russet potatoes cut into 1/4” thick rounds (making about 20 rounds)
  • spray oil
For the Guacamole:
  • 2 avocados
  • 1 tomatoes chopped
  • 1/4 red onion chopped
  • 1 handful fresh cilantro
  • 1.2 lime juiced
  • 1 clove(s) garlic minced
  • 1/4 teapsoon(s) salt
  • 1/2 cup(s) refried beans (check ingredients to make sure they are vegan)
US Customary - Metric
Instructions
  • Preheat your oven to 400F (200C). Lightly grease a baking sheet.
  • Lay the potato slices across the baking sheet, then lightly spray them with a bit of oil. Bake for 10 to 15 minutes, stopping to flip them halfway through, until the slices are golden brown on both sides.
  • While the potato slices are baking, make the guacamole. Use a fork to mash everything together.
  • Remove the potato slices from the oven and immediately top each round with a spoonful of refried beans then a spoonful of guacamole. Be careful they’re hot! If you want to make them look extra pretty, garnish with a few more pieces of tomato and cilantro leaves.
Notes
Oil-free: to make oil-free, omit the spray oil and bake the potato slices on a parchment paper-lined baking tray, or line it with a silicone baking mat.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 280kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 212mg | Potassium: 1041mg | Fiber: 10g | Sugar: 4g | Vitamin A: 507IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan