Fully-Loaded Potato Skin Rounds

1. Preheat oven to 425 degrees.
2. Slice potatoes into thin rounds (can go up to 1/4” thick if want thicker portions).
3. In a bowl, toss potatoes with olive oil.
4. On nonstick baking sheets, place potato rounds in single layer. Sprinkle with salt.
5. Bake for 30-35 minutes or until potatoes start to crisp at edges and are golden.
6. When cool enough to handle, put potato rounds into 6-8 individual bowls with bean and guacamole.
7. Drizzle with cashew sour cream and top with scallions and/or cilantro for garnish.
8. If serving family-style, arrange potato rounds on a large platter with bowls of beans, guacamole, cashew sour cream, and cilantro or scallions (if using).

Photo credit: Alexandra Andersson