Ingredients
For the chips:
- 2 russet potatoes, peeled and sliced into ⅛-¼ inch thick slices on a mandolin
- Salt
- Avocado oil, for frying
For the seasoning:
- 2 teaspoons Bragg nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon dried parsley
- ¼ teaspoon dried dill
- Add potato slices to a large bowl. Sprinkle lightly with salt, toss to combine and let sit for 10 minutes. Rinse well with water and thoroughly pat dry with a clean towel.
- Toss together salt, nutritional yeast and dried herbs in a small bowl and set aside.
- In a cast-iron or other heavy skillet, heat 1-½ inches of oil to 375 degrees F. Add potatoes in batches (do not overcrowd the pan). Fry until crisp and golden brown, about 3-4 minutes, stirring frequently. Strain out with a slotted spoon or skimmer. Drain on paper towels.
- Season chips with the seasoning mixture while still warm.
