Here is a recipe for vegan hassleback potatoes which refers to the method of slicing the potato part way through before baking. This is such an easy recipe and a great way to end up with vegan baked potato chips that are soft and flavorful! These are great for Sunday football or if you are looking for another side to add to your Thanksgiving meal. Make this recipe vegetarian by adding some blu cheese crumbles to the top! Potatoes are a very traditional side for any holiday meal. Whether you prefer a traditional meal or you want to try something new this recipe is great for either. Plus, who doesn’t like potato chips on game day?!
Delicious Vegan Hassleback Potatoes
Ingredients:
- Idaho Potatoes
- Roasted garlic
- Olive oil
- Rosemary
How To Make Vegan Hassleback Potatoes:
- Preheat your oven to 425 degrees.
- With a knife, slice each potato. Do not cut all the way through, but far enough so the potato with fan out. Place on a baking pan.
Mix the roasted garlic with the olive oil. Or if you want to make it easier use a roasted garlic olive oil. Pour this all over the potatoes and make sure it gets between the slices.
Grab your rosemary and put it on top of the potatoes and in between the slices. I love rosemary so I went a little crazy!
Hopefully your oven is preheated. Throw those guys in there for roughly 45 minutes or under tender and crispy all at the same time!
If you are not vegan, you can add some blu cheese crumbles on top of the hassleback potatoes and put them back in the oven for 5 for minutes.
Now, enjoy your tasty sliced baked potato!
Potato Hack: If you are in a hurry, you can save time by microwaving your potatoes before you slice and bake! If you microwave for about four minutes on each side and then you can reduce your baking time to about 20 minutes.
Printable Hassleback Potatoes Recipe:
Vegan Baked Potato Chips Recipe
Ingredients
- 8 Idaho Baking Potatoes
- 4 cloves of Roasted garlic
- 2 tbsp of Olive oil
- 1 sprig of Rosemary
Instructions
- Preheat your oven to 425 degrees.
- With a knife, slice each potato. Do not cut all the way through, but far enough so the potato with fan out.
- Mix the roasted garlic with the olive oil. Or if you want to make it easier use a roasted garlic olive oil. Pour this all over the potatoes and make sure it gets between the slices.
- Grab your rosemary and put it on top of the potatoes and in between the slices.
- Bake for roughly 45 minutes or until they start to get golden brown and a bit crispy on the edges but are nice and soft in the center.
- Enjoy!
Nutrition Facts
Vegan Baked Potato Chips Recipe
Serves: 8
| Amount Per Serving: | ||
|---|---|---|
| Calories | 452.81 kcal | |
| % Daily Value* | ||
| Total Fat 7.23 g | 10.8% | |
| Saturated Fat 1.1 g | 5% | |
| Trans Fat | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 25.47 mg | 1% | |
| Total Carbohydrate 89.78 g | 29.7% | |
| Dietary Fiber 6.61 g | 24% | |
| Sugars 3.07 g | ||
| Protein 10.72 g | ||
| Vitamin A 0.2 % | Vitamin C 32.37 % | |
| Calcium 7.31 % | Iron 24.36 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
What are you planning on cooking for this Thanksgiving? Do you prefer a traditional Thanksgiving meal? Would you try these vegan baked potato chips? Let us know what you end up cooking for Thanksgiving and be sure to share your pictures with us @familyfocusblog!
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