Directions
- 1Thinly slice the potatoes and spread them on a baking tray.
- 2Coat the potato slices with olive oil and salt, then bake at 180-200° until crispy, flipping every 10 minutes.
- 3Mix pesto, vegan mayo, lemon juice, nutritional yeast, salt and pepper in a bowl.
- 4Add chopped herbs and vegetables to the pesto mixture.
- 5Add the cooled potato chips and fold everything together.
- 6Garnish with pine nuts and microgreens.
- 7Serve and enjoy!
Ingredients
- 5 baby potatoes
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp vegan mayo
- 1 jar green pesto
- 2 tbsp nutritional yeast
- 1 lemon
- 1 big handful rocket
- 1 bunch fresh basil/parsley
- 1 handful cherry tomatoes
- 1 handful pine nuts
- 1 handful micro greens
Equipment
baking trayknifemandolin (optional)spoon
Related recipes
Italian Grinder Pasta Salad
Italian · Salad
Kim Kardashian's La Scala Chopped Salad
Italian · Salad
Laurelaa's kalter Nudelsalat
Italian · Salad1h
Mexican corn salad
Italian · Salad
Artichoke Pasta Salad
Italian · Salad
Bean Salad
Italian · Salad20m
Insalata pantesca
Italian · Salad10m
Crispy Chicken Caesar Salad Wrap
Italian · Salad
Homemade Italian Salad Dressing
Italian · Salad
Caprese White Bean Salad
Italian · Salad
Fat Loss Crunchy Creamy Chicken Salad
Italian · Salad15m
Orecchiette Pasta Salad with Spinach Cranberries Walnuts and Feta
Italian · Salad