Vegan Crispy Parmesan Potato Wedges


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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


  • 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


  • 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

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