Vegan Loaded Buffalo Potato Skins
apps / lunch / vegan / dairy free / gluten free / grain free / meat free / air fryer
Crispy potato skins topped with smoky chickpeas, sautéed brussel sprouts, fiery buffalo, pickled jalapenos, and dairy-free ranch dressing makes for the ultimate meatless appetizer!
I could eat this whole plate of loaded potato skins guilt-free knowing they are vegan, dairy-free, and gluten-free! I used the air fryer to make the crispy fingerling potatoes and then baked my chick peas to get those crispy. The garlicky brussel sprouts were such a good addition, it makes me want to add brussels to all my nachos!
Here what you need for these vegan loaded buffalo potato skins:
fingerling potatoes
brussel sprouts
chick peas
buffalo sauce
pickled jalapenos
dairy-free ranch
dill
garlic
smoked paprika
salt + pepper
olive oil
Vegan Loaded Buffalo Potato Skins
(makes 12 potato skins)
ingredients:
6 fingerling potatoes
1 cup brussel sprouts, shredded
1/2 can chick peas, drained
2 tbsp buffalo sauce
4 tbsp dairy-free ranch
1tbsp dill
1 clove garlic, minced
1/2 tbsp smoked paprika
salt + pepper
1 tbsp + 1 tbsp + 1 tbsp olive oil
pickled jalapenos (for toppings)
directions:
preheat oven to 400 F.
slice your fingerling potatoes in half and coat them in olive oil, salt, pepper, and half the amount of dill. air fry them on 400 for 18 minutes, shaking the basket halfway.
pat dry the chick peas and toss them with olive oil, salt, pepper, and smoked paprika. bake for 10-12 minutes, mixing them halfway. once they’re cooked, toss them in the buffalo sauce.
saute garlic in the olive oil in a frying pan and then add the brussel sprouts. cook on medium until they wilt. season with salt and pepper.
to serve the potato skins, lay the fingerlings on your plate, cut side up. add the brusse;s first, then the chick peas, then the ranch, then the pickled jalapenos, and then dill on top. serve warm and enjoy!
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