Surprise your party guests with these eye-catching loaded sliced potatoes in air fryer. These sliced potatoes are almost like crostini. With decadent cashew cream, smoky seitan bacon, and a smattering of green onions, your guests will be raving about it.
(No air fryer? No problem. Get the oven version here.)
I’ve been making these loaded potato slices for years now. I used to make them in the oven as sliced roasted potatoes, but these days I make them in the air fryer instead.
With this air fryer version, there’s no parchment paper to unroll, no oven to pre-heat, and the potato slices actually get an even lovelier shade of nutty brown.
They are topped with cashew cream, diced seitan bacon, and a sprinkling of green onions. It’s a mixture of textures and tastes that is downright comforting.
Loaded sliced potatoes in air fryer with cashew cream & seitan bacon
How to make loaded sliced potatoes in air fryer
The first thing to do is make the cashew cream. If you have a high-speed blender, you can save a step here, because you won’t need to soak the cashews in water to soften them. But if you are using a standard blender, it will likely need some help to get those cashews to a beautifully smooth consistency.
With a standard blender, you have a couple of options. You can either soak the cashews in water first for several hours to soften them, and then drain them before continuing with the recipe. Or you can grind the dry cashews in a coffee grinder until they become like a flour. Then add the ground dry cashews to your blender with the remaining ingredients.
Then it’s time to add the other cashew cream ingredients: miso paste for some umami richness, nutritional yeast for a bit of cheesy flavor, a small clove of garlic, salt, and water.
Blend until it’s perfectly smooth. Then move the cashew cream to a covered container, and put it in the refrigerator.
For best results, make your cashew cream several hours before you want to use it, because it will continue to thicken in the refrigerator. It gets to the perfect consistency after about four hours. (Longer than that is fine!)
So it’s a good idea to make the cashew cream the day before the party. Plus, you’ve got one thing to check off your to-do list!
Now it’s time to air fry potatoes!
Lay the potato slices in an even layer across the air fryer basket. For best results, don’t overlap the potatoes. If you’re making the full recipe, you’ll likely need to air fry the potato slices in batches.
Spray the potato slices with oil, and add pinches of paprika, salt, and pepper to the tops. Air fry for 10 minutes at 400 degrees. Then flip the slices, spray with oil again, and air fry for four minutes more.
The potato slices will be pretty hot when they come out of the air fryer. So give the potatoes a couple of minutes to cool slightly before adding the cashew cream to the top. You don’t want melty cream.
Add the toppings!
Sauté diced seitan bacon in a non-stick skillet with a little oil. I chose Herbivorous Butcher seitan bacon, because it’s my favorite. However, feel free to use whatever kind you like best.
If you follow a gluten-free diet, coconut bacon, eggplant bacon, or mushroom bacon would all work well. (There’s no need to cook prepared coconut bacon, if you’re buying it by the bag. You can just place it directly onto the sliced potatoes.)
Top the air fried potato slices with a dollop of cashew cream…
A few pieces of seitan bacon…
And a smattering of green onions.
These loaded potato slices are good for games night, as a starter for a dinner party, or even as a meal with a side salad. While we’re getting into football season, remember them for game day, along with these vegan appetizer recipes.
Loaded sliced potatoes in air fryer with cashew cream & seitan bacon (Vegan)
- 1 cup raw cashew pieces
- 1/2 cup water*
- 1 Tablespoon nutritional yeast flakes
- 1/2 teaspoon white miso paste
- 1 small clove garlic chopped small
- 1/8 teaspoon salt + pinch
- 2 large Russet potatoes sliced into 1/2 inch slices width-wise
- Spritz + 1/2 teaspoon organic canola oil divided
- Pinch paprika
- Pinch pepper
- 1/4 cup (heaping) diced seitan bacon I used 3 slices of Herbivorous Butcher seitan bacon.
- 1/4 cup spring onions or chives sliced small
- 1/4 cup red onion minced
- Start by making the cashew cream. If you're not using a Vitamix or other high speed blender, soak the raw cashews in additional water overnight or for 4 hours. Drain them and continue as follows.
- Combine raw cashews, 1/2 cup water, nutritional yeast flakes, white miso paste, garlic, and 1/8 teaspoon salt in a blender. Blend until smooth and creamy. Refrigerate until needed. The cashew cream will thicken in the refrigerator. It's the best consistency after at least 4 hours or longer. It's a good thing to make the day before the party, if serving as an appetizer. (*If you're planning on making the cashew cream to use right away, I recommend using slightly less water, so that it has a thicker consistency.)
- Next, prepare the potatoes. Put an even layer of potato slices in the air fryer basket. (Don't put the potato slices on top of each other. You will likely need to cook in batches for best results.)
- Spritz the potato slices with canola oil. Then dust with a pinch of paprika, salt, and pepper. Air fry at 400 degrees for 10 minutes. Flip the potato slices and give them another spritz of oil. Air fry for 4 minutes longer.
- Meanwhile, bring a non-stick skillet to a medium heat with remaining 1/2 teaspoon organic canola oil. Add diced seitan bacon to the skillet, and saute a few minutes, until brown and a little crispy. Then remove from heat.
- Once the potatoes have finished air frying, and they are toasty brown on both sides, move the potato slices to a platter. Allow them to cool for a few minutes, so that the cashew cream doesn't get melty when it comes into contact with the warm potato slices. Then top them with cashew cream, spring onions or chives, and diced & browned seitan bacon.