Vegan Parmesan Potato Wedges
These crispy oven-baked parmesan potato wedges are 100% vegan, gluten-free, easy to make and flavorful. They are a great side dish, snack or appetizer. Enjoy with ketchup, guac, or mayo.
Servings 4
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 (60 g) almond flour (*see notes)
- 3 tbsp (20 g) nutritional yeast flakes
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1 pinch of smoked paprika (optional)
Instructions
- 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!
Notes
- For a nut-free version, you could use ground sunflower seeds or hemp seeds.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Vegan Parmesan Potato Wedges
Amount per Serving
Calories
300
% Daily Value*
Fat
10.1
g
16
%
Carbohydrates
37.4
g
12
%
Fiber
7
g
28
%
Sugar
2
g
2
%
Protein
11.4
g
23
%
* Percent Daily Values are based on a 2000 calorie diet.