SERVES: 4
TIME: 40 minutes
INGREDIENTS
1kg russet potatoes, sliced into 1cm pieces
11⁄2 tbsp olive oil
Sea salt
For the Cheese:
200g firm tofu
2 tbsp tapioca starch
2 tbsp nutritional yeast
1 tbsp lemon juice
2 tbsp almond milk
1 tbsp olive oil
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
Salt & cracked pepper
INSTRUCTIONS
Start by preheating the oven to 200°C/400°F/gas 6. line 1-2 baking trays with baking paper. Toss the potato chips in olive oil and sea salt. Spread them evenly on the baking tray(s). Cook for 30-35 minutes, flipping halfway. Meanwhile, add all the ingredients for the “cheese” to a blender and blitz for 10-20 seconds or until smooth. Transfer to a medium-sized saucepan and cook on a low heat, stirring often, for 10 minutes. Transfer the chips to a large bowl and pour dollops of cheese all over. Serve immediately.
MACROS
Calories: 348 Protein: 11 Carbs: 49 Fat: 12 Fibre: 4