If you’ve never crashed potatoes before, hold on to your hats! These guacamole crashed potatoes are everything and this vegan and gluten-free appetizer will be an instant favorite for everyone!

Guacamole Crashed Potatoes

A couple of years ago, Kyle and I took a foray into veganism. It was a fantastic time of eating super healthy and it forced us to be really creative in what we were cooking. When eating this way, it’s really easy to fall in a major salad rut and that’s just completely boring to me.

So these guacamole crashed potatoes were one of the recipes we made when we were in need of a fun snack. Some kind of nachos or a hot cheese dip are what we would normally turn to when we’re craving shameful appetizer-ish food but obviously, cheese doesn’t work with the vegan way.

And because Kyle is allergic to nuts, including cashews, making cashew-based fake cheese sauce wasn’t an option for us. So we skipped the cheese and sour cream – insert the “eyeroll” emoji here – and completely fell for this guac version.

Guacamole Crashed Potatoes

How to Make Crashed Potatoes

If you’ve never had a crashed potato, you’re in for a delightful surprise! You’ll boil a bunch of mini potatoes – we had buttery mini Yukons in the pantry – smash them down on a baking sheet, bake until crispy, and top with guacamole.

They’re simple to make and are completely versatile (think potato skins) so if you want to make a “loaded” version, melt some shredded cheese under the broiler and add some sour cream and maybe bacon (!!) along with the gauc – I know for sure they would be amazing.

Guacamole Crashed Potatoes

We just about battled forks over the last of these potatoes so do yourself a favor and plan for a bunch extra for your crowd!

Guacamole Crashed Potatoes

Guacamole Crashed Potatoes

Yield: 10-12 appetizer servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Guacamole Crashed Potatoes are first boiled then smashed on a baking sheet and baked until the edges are golden and crispy. They're topped with a dollop of guac, sliced scallions, and cilantro for a fantastic vegan side dish or appetizer snack.


  • 1 lb mini potatoes
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • Guacamole of your choice or recipe below
  • 2 scallions, sliced thinly
  • Small handful cilantro, chopped


  • 1 ripe (soft) avocado
  • Juice of 1 lime
  • 1 small jalapeno, seeded and finely chopped
  • 3 tbsp chopped cilantro
  • Kosher salt


  1. Preheat oven to 425° F. Wash the potatoes and cover them by 1 inch with cold water in a large stock pot. Cover and bring to a boil. Once boiling, remove the cover and cook for about 10 minutes, until the potatoes are just fork-tender. Drain and allow the potatoes to cool for 5 minutes.
  2. Drizzle some olive over a large baking sheet and toss the still-hot potatoes around in the olive oil to coat them lightly. Using a sturdy flat spatula (preferably stainless steel), press the potatoes straight down with your hand pushing on the flat part of the spatula so that you crash the potatoes to about a ¼-inch thickness. Drizzle the potatoes with a little extra oil, then sprinkle with salt and pepper.
  3. Bake for 10-15 minutes, until the edges of the potatoes are crispy and tops start to brown.
  4. Meanwhile, if you're making your own guacamole, start this now. Slice the avocado open lengthwise, remove the pit, and scoop the flesh out of the skin and into a small bowl. Mash the avocado lightly (or until smooth if you prefer it smooth) with a fork. Stir in the lime juice, jalapeno, cilantro, and salt to taste (I usually add about 1 teaspoon).
  5. When the potatoes are finished baking, top them each with a dollop of guacamole and a sprinkle of scallions and cilantro. Serve while still warm.


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