Crispy Vegan Parmesan Potato Wedges
Ingredients
- 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) (or sunflower seeds / hemp seeds for nut-free version)
- 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)
Preparation
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 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 35-40 minutes, flipping them over after 20 minutes
Enjoy hot!