Preheat the oven to 120 C.
Cover a baking tray with a baking paper.
In a small bowl, add all the ingredients for the bacon, except the almonds.
When the ingredients are mixed and incorporated, add the almonds and give it a stir.
Lay the spicy almonds in a single layer on a baking tray and roast for about 7 minutes in the oven, or until golden. Set aside.
Set the oven to 190 C.
On the same tray add the sliced potatoes, brush them with olive oil and sprinkle with salt. Roast until crunchy, for about 20 minutes.
Once roasted, turn the heat off.
Top the potatoes with vegan shredded cheese and immediately return to the oven. Let it sit for about 5 minutes, or until the cheese is nice and melted.
Top with jalapenos, cherry tomatoes, avocado, black olives, vegan mayo, and the BBQ sauce.
Sprinkle with some green onions and enjoy!