Pesto Potato Chip Salad
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
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