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Potato Chip Rounds with Hemp Almond Parmesan

Makes sides for 4

Ingredients:

• 2 large red potatoes and 2 large purple potatoes (or 4 of one kind)

• a drizzle of your favorite cooking oil (or veggie broth if you are avoiding

• 2 teaspoons maple syrup

Hemp Almond Parmesan:

• 1 cup hemp seeds

• 1 cup almond meal

• 2 tablespoons nutritional yeast

• 1 teaspoon garlic powder

• 1 teaspoon Himalayan pink salt (or more if prefer)

note: To make this nut free, you can use all hemp seeds. I like to use both purple

and red potatoes to add some color to the dish but feel free to use any potatoes

you like.

Instructions:

Preheat oven to 400. Wash and cut potatoes into round chip like pieces. The

thinner they are the crispier they will get. Soak potatoes in a bowl of water for 1-2

hours to remove some of the starchiness (this is optional but will help your chips

become crisper). Dry thoroughly, or let air dry.

Put pieces in a deep bowl and sprinkle with oil (if using) and maple syrup. Mix to

coat.

Place hemp seeds, almond meal, nutritional yeast, garlic powder and salt in a

food processor or blender and blend until everything is mixed and hemp seeds

are in a powder like form.

Place potato rounds on a baking sheet covered with parchment and sprinkle

both sides with Hemp Almond Parmesan. Bake for 35-45 minutes, depending on

thickness, or until golden brown. Serve with your favorite dip.

oil)