This is another one of those recipes that started out as something else but failed (3 times!) and became a morph of two recipe ideas. We’re looking at happy accidents in the kitchen! Get ready for Vegan Chili Cheese Potato Chips
Really, one of my biggest cravings and weaknesses is anything with potatoes and seasoned with a pungent array of spices. Give me that spice diversity, I’ll take it over bland any day.
These started out as carrot/potato chips, but they proved to be too difficult to crisp both veggies at the same time while also avoiding sogginess and burning. Thus, I adapted one of my favorite baked french fry recipes into a crispy, spicy delight.
Potatoes come to the party nice and thin (as thin as you can slice them), cornstarch and spices make everything come alive. Nutritional yeast adds the cheesiness to the mix (or sprinkle cheese on top after baking chips, if you get down with that). Toss and turn. Bake these Vegan Chili Cheese Potato Chips until just right.
The key to these perfect snacks are to slice the potatoes as thinly as possible, or you will end up with soggy potato rounds and not crunchy, perfect potato chips. I personally used a chef knife to slice, but a mandoline or food processor would be the perfect tool for this slicing job. Never again will I use a mandoline after the scalloped potato thumb slicing incident of 2011. I’m sparing you on this story friends, but you can fill in the blanks!
I like my Vegan Chili Cheese Potato Chips sprinkled with a few chives and dipped in copious amounts of ketchup. Do it how you like it and don’t turn back!
Baked Chili Cheese Potato Chips
- 2 tablespoons cornstarch
- 1 tablespoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- Pinch of cayenne pepper
- 1/2 teaspoon salt
- 2 Golden Yukon Potatoes
- 1 teaspoon olive oil
- 1 teaspoon soy sauce or tamari
- 1 tablespoon grill seasoning ( I used McCormick Montreal)
- 2 tablespoons nutritional yeast
1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper (or Silpat) or non stick cooking spray.
3. Combine cornstarch, chili powder, paprika, cumin, chili flakes, cayenne pepper, salt, grill seasoning and nutritional yeast in medium to large bowl, set aside.
4. Combine potatoes with seasonings, tossing to coat thoroughly.
5. Spread chips on baking sheets, ensuring they are separated. Bake for 15-20 minutes, or until crispy, flipping after 10 minutes to crisp on both sides. Sprinkle with desired toppings, such as vegan cheese shreds, vegan bacon bits, and chives.
adapted from Joy the Baker