I love the thought of a snack-y picnic–not eating a full meal out but rather packing up your basket full of small bites in order to settle under a tree while you eat a small bag full of homemade BBQ and Sour Cream & Onion Potato Chips (vegan, of course). Fear not, I made these chips prior to starting my cleanse. I knew ahead of time what I was doing so I made sure these babies were fried up before I began the Conscious Cleanse.
Small tangent: If you are on Instagram, come follow my journey on this cleanse if you are at all interested in seeing what I am eating on a daily basis and how I am doing. Small recap: I’m feeling much better today now that the detox headaches are hopefully subsiding. It’s only Day 2 (though I was transitioning for 5 days prior to) and already the changes are incredible in my stomach.
So it’s a bit strange to be posting about potato chips while I’m specifically avoiding foods like this but it was a must-do. These taste so much like the real thing I just knew that there was someone out there who would want the recipe. Of course, to make this healthier you can always bake them so that would reduce the amount of fat in them significantly. It’s your choice, like Choose Your Own Adventure. You pick the ending.
For these potato chips, you will need a mandolin to slice these puppies. Trust me, I initially tried to slice the potatoes with a knife into the thinnest slices that I possibly could however the majority of them were more like fries. Which, let’s be honest, ain’t nothing wrong with fries but when chips are what you are trying to attain, fries just don’t cut it in this case.
- 2 russet potatoes, sliced thinly with a mandolin
- oil for frying
- ¼ c. nutritional yeast
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. dried chives
- 1 tsp. dried parsley
- ½ tsp. sea salt
- 2 tsp. chili powder
- 2 tsp. smoked paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. sugar
- ½ tsp. sea salt
- In two small bowls, whisk the ingredients for the individual flavors together until well-combined.
- Heat the oil in a large skillet until 350 degrees. You will know it's ready when you test 1 chip and it immediately begins to sizzle once it hits the oil Cook until just lightly browned. Remove and allow to drain. *Read the post for clear instructions.
- Once the chips have been removed from the oil, gently sprinkle the potatoes on each side.
The seasoning covers 1 large russet potato. Simply double the recipe if you want only one flavored chip. Scrub the hades out of the two potatoes and pat dry. While you are doing this, heat up a medium-sized skillet with gobs of oil (you see why I did this pre-cleanse?) You want probably 1/2″-1″ of oil filled in the pan. Heat it up over medium-high heat. Slice up the potatoes with your mandolin and now they are ready to cook! (You will know when it is ready to go when you place a piece of the potato into the oil and it immediately begins to sizzle). Do not overcrowd the skillet. Do this in batches.
Allow to lightly brown. Remember, the oil will continue to cook the chips even when it’s out of the pan so you don’t want them to brown too much. Place on a padding of paper towels to soak up the oil and test out crispiness and adjust cooking time if needed. Season with the flavoring of your choice. Who wouldn’t want a combo of flavors? I get it, maybe it’s you. I’m not judging.
Allow to fully cool, pack up into brown paper baggies, grab your sweetie/friend/self and a blanket, pair with beverage of choice and you got yourself a Snack Picnic!