Ingredients
- 1.5 Kg Kestrel Potatoes (or other baking white potato)
- 3 TBS extra-virgin olive oil
- 12 Obento Yaki Nori seaweed sheets
- 6 TBS toasted sesame seeds
- 6 TBS nutritional yeast flakes
- 3 TBS garlic powder
- 3 tsp fine chilli flakes
- 9 tsp Hikari I white miso paste (no fish products)
- 3 tsp maple syrup
- 12 tbsp Hellmann''s Vegan Mayonnaise
- 2 tsp sesame oil
- Pinch of sea salt flakes
Method
- Nori seasoning: Tear nori into smaller pieces then place this into a food processor, along with toasted sesame seeds, nutritional yeast flakes, garlic powder and chilli flakes. Blend until combine and crumb-like then set aside.
- Miso mayo: Stir miso paste with 2 tsp of water until smooth. Mix in maple syrup and vegan mayo. and add a few drops of sesame oil to taste. Store in a sealed container in the fridge.
- Potato chips: 1.) Preheat oven to 220° C / 425° F and line a baking tray with baking paper. 2.) Peel or scrub potatoes . Cut evenly into desired size (or 1.25 cm / ½” wide batons). 3.) Place cut potato in a large bowl and toss in olive oil. Sprinkle with 3 tsp of the prepared nori seasoning, but wait with the salt until they are done. 4.) Arrange the chips in a single layer leaving some space around each chip. 5.) Bake for about 25-30 minutes in total. At around 15-20 minutes into cooking, gentle turn the chips over with tongs. 6.) Remove from oven when nice and golden and then sprinkle with salt flakes. 7.) Serve while still hot with a side of prepared miso mayo.
Product used in recipe
- Obento - Cooking Sake
