- Media Credit:

Vegan Crispy Parmesan Potato Wedges

By

These wedges are much healthier than deep-fried potato fries from a fast-food restaurant and are still flavorful and delicious
Duration55 mins
Cook Time40 mins
Prep Time15 mins
Servings4

Ingredients

Wedges
  • 4 medium/big russet potatoes
  • Cooking spray
Flax Egg
  • 3 tbsp ground flax seeds or chia seeds
  • 9 tbsp water
Vegan Parmesan
  • 1/2 cup almond flour 60 g
  • 3 tbsp nutritional yeast flakes 20 g
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • A pinch of smoked paprika optional

Instructions

  • For the flax egg: Put the ground flax seeds (or chia seeds) and water into a small bowl and mix with a whisk. Set aside for 5 minutes.
  • Peel potatoes and slice into wedges.
  • Preheat oven to 390°F (200°C). Lightly grease or line a baking sheet with parchment paper.
  • Process all vegan parmesan ingredients in your food processor (or mix them together in a bowl) and set aside.
  • Coat the potato wedges with a little bit of flax egg (or chia egg) and then toss them in the vegan parmesan until evenly coated.
  • Place the potato wedges in a single layer on the baking sheet and spritz thoroughly with cooking spray.
  • Bake until crispy for about 30-40 minutes, flipping them over after 20 minutes. Enjoy hot!
This recipe was republished with permission from ElaVegan. Find the original recipe here
Millions around the world trust Plant Based News for content about navigating our changing planet & our role in it.

Our independent team of journalists and experts are committed to making an impact through a wide range of content—and you can help by supporting our work today.

heading/author

The Author

heading/comments

Leave a Comment

Plant Based News Comment Policy

In short:- If you act with maturity and consideration for other users, you should have no problems. Please read our Comment policy before commenting.

Comments are closed.

buttons/scroll-to-top/scroll-to-top-small-active