AuthorJen BookerSo much better then oven chips!
Preheat oven to 220 and line two (or more as needed) baking sheets with parchment paper.
Slice potatoes into small wedges. Place in a steamer basket or large colander set over a pot of boiling water. Cover and then steam approximately 5 minutes until slightly tender but not cooked.
Transfer to baking sheets and top with nutritional yeast, chilli powder, garlic powder, sea salt, cayenne pepper.
Arrange in an even layer on baking sheet, trying not to overlap, so that fries can get crispy.
Bake for 15 minutes. Then remove from oven and increase heat to 232 C. Flip to ensure even baking on both sides and bake for an additional 10-15 minutes or until crispy and golden brown.
Ingredients
Directions
Preheat oven to 220 and line two (or more as needed) baking sheets with parchment paper.
Slice potatoes into small wedges. Place in a steamer basket or large colander set over a pot of boiling water. Cover and then steam approximately 5 minutes until slightly tender but not cooked.
Transfer to baking sheets and top with nutritional yeast, chilli powder, garlic powder, sea salt, cayenne pepper.
Arrange in an even layer on baking sheet, trying not to overlap, so that fries can get crispy.
Bake for 15 minutes. Then remove from oven and increase heat to 232 C. Flip to ensure even baking on both sides and bake for an additional 10-15 minutes or until crispy and golden brown.