Have you ever seen a more Friday food?! These delicious vegan beauties are simpler to make than you’d imagine...
Preheat oven to 200C/572F and line one or two large baking trays.
Lay your peeled potatoes in front of you. Using a sharp knife, cut off both ends of each potato lengthways, as well as the tips of each potato to square them up. This should leave you with a 3D rectangle shape.
Now, slice each potato into slices around 1/4 inch thick to create thinner rectangular shapes.
Place one of these potato rectangles between two chopsticks or skewers (this ensures you don’t cut the potato slice all the way through). Cut horizontal slices along the top of the potato slice. Flip the potato over, then cut diagonal slices along the top of the potato.
Being very careful, stretch out the potato. Repeat with remaining potato slices.
Now, place the cut potato slices in a pan of boiling water and boil for five minutes to soften. Remove from the water, then drain and pat dry.
In the meantime, mix the avocado oil with the spices / seasoning of choice.
Brush each potato slice with the oil mixture, brushing it over both sides to evenly coat. Leave 1 tbsp of the mixture to brush over the potatoes half-way through cooking.
Now, arrange the slices onto a baking tray, sprinkling generously with salt and pepper (although beware of adding too much salt if your seasoning already contains it). Bake in the pre-heated oven for 20 minutes.
Flip the potatoes over, then brush with remaining oil if needed. Bake for 10-20 minutes, or until golden and crisp. Sprinkle with nutritional yeast and serve with your favourite dip or salsa.
Gorgeous!
Ingredients
Directions
Preheat oven to 200C/572F and line one or two large baking trays.
Lay your peeled potatoes in front of you. Using a sharp knife, cut off both ends of each potato lengthways, as well as the tips of each potato to square them up. This should leave you with a 3D rectangle shape.
Now, slice each potato into slices around 1/4 inch thick to create thinner rectangular shapes.
Place one of these potato rectangles between two chopsticks or skewers (this ensures you don’t cut the potato slice all the way through). Cut horizontal slices along the top of the potato slice. Flip the potato over, then cut diagonal slices along the top of the potato.
Being very careful, stretch out the potato. Repeat with remaining potato slices.
Now, place the cut potato slices in a pan of boiling water and boil for five minutes to soften. Remove from the water, then drain and pat dry.
In the meantime, mix the avocado oil with the spices / seasoning of choice.
Brush each potato slice with the oil mixture, brushing it over both sides to evenly coat. Leave 1 tbsp of the mixture to brush over the potatoes half-way through cooking.
Now, arrange the slices onto a baking tray, sprinkling generously with salt and pepper (although beware of adding too much salt if your seasoning already contains it). Bake in the pre-heated oven for 20 minutes.
Flip the potatoes over, then brush with remaining oil if needed. Bake for 10-20 minutes, or until golden and crisp. Sprinkle with nutritional yeast and serve with your favourite dip or salsa.
Gorgeous!