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.
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.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Make the cashew cream.
Add the following to a high-speed blender:
- Raw cashews
- Miso paste
- Nutritional yeast
Blend until smooth.
Move the cashew cream to a covered container and refrigerate.
It will continue to thicken in the refrigerator.
Now it’s time to air fry!
Lay potato slices in an even layer across the air fryer basket.
For best results, don’t overlap the potatoes.
(You’ll likely need to cook in batches.)
Spray the potato slices with oil.
Air fry for 10 minutes at 400 degrees.
Flip the slices, spray with oil again, and air fry for four minutes more.
Allow the potato slices to cool slightly before adding toppings. Otherwise, the cashew cream will be too melty.
Finish the potato slices with the following toppings:
- Cashew cream
- Browned seitan bacon (Herbivorous Butcher is my favorite!)
- Green onions
Standard blender instructions
Don’t have a high-speed blender?
You will need to help your standard blender to process the raw cashews.
You have a few options. Choose one.
- Soak the cashews in water first for several hours to soften them Then drain & continue with the recipe.
- Boil raw cashews in water for about 10 minutes. Then drain & continue with the recipe.
- Grind dry raw cashews in a clean coffee grinder until they have the texture of flour. Then add it to your blender with the remaining ingredients.
Make it your own
Make this dish your own by varying the ingredients.
- Replace cashew cream with vegan sour cream for an easy, store-bought option.
- To make this dish gluten-free, use a gluten-free bacon option. Coconut bacon, eggplant bacon, or mushroom bacon may be good options.
- Replace scallions with chives.
Loaded sliced potatoes in air fryer with cashew cream & seitan bacon (Vegan)
- 1 cup raw cashew pieces
- ½ cup water*
- 1 Tablespoon nutritional yeast flakes
- ½ teaspoon white miso paste
- 1 small clove garlic chopped small
- ⅛ teaspoon salt + pinch
- 2 large Russet potatoes sliced into ½ inch slices width-wise
- Spritz + ½ teaspoon organic canola oil divided
- Pinch paprika
- Pinch pepper
- ¼ cup (heaping) diced seitan bacon I used 3 slices of Herbivorous Butcher seitan bacon.
- ¼ cup spring onions or chives sliced small
- ¼ 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, ½ cup water, nutritional yeast flakes, white miso paste, garlic, and ⅛ 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 ½ 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.