Name: Vegan Crispy Parmesan Potato Wedges
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 medium/big russet potatoes; Cooking spray; 3 tbsp ground flax seeds (or chia seeds); 9 tbsp water; 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)

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These wedges are much healthier than deep-fried potato fries from a fast-food restaurant and are still flavorful and delicious

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Duration55 mins

Cook Time40 mins

Prep Time15 mins

Servings

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!