These wedges are much healthier than deep-fried potato fries from a fast-food restaurant and are still flavorful and delicious

These crispy oven-baked parmesan potato wedges are 100% vegan, gluten-free, and easy to make. They are a great side dish, snack or appetizer. Enjoy with ketchup, guac, or mayo.

(Photo: ElaVegan)

(Photo: ElaVegan)

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

Wedges

    • 4 medium/big russet potatoes
    • Cooking spray

Flax Egg

    • 3 tbsp ground flax seeds (or chia seeds)
    • 9 tbsp water

Vegan Parmesan

    • 1/2 cup almond flour (60 g) 
    • 3 tbsp nutritional yeast flakes (20 g)
    • 1 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/2 tsp sea salt
    • A pinch of smoked paprika (optional)

Preparation

  1. For the flax egg: Put the ground flax seeds (or chia seeds) and water into a small bowl and mix with a whisk. Set aside for 5 minutes.
  2. Peel potatoes and slice into wedges.
  3. Preheat oven to 390°F (200°C). Lightly grease or line a baking sheet with parchment paper.
  4. Process all vegan parmesan ingredients in your food processor (or mix them together in a bowl) and set aside.
  5. Coat the potato wedges with a little bit of flax egg (or chia egg) and then toss them in the vegan parmesan until evenly coated.
  6. Place the potato wedges in a single layer on the baking sheet and spritz thoroughly with cooking spray.
  7. Bake until crispy for about 30-40 minutes, flipping them over after 20 minutes. Enjoy hot!

This recipe was republished with permission from ElaVegan. Find the original recipe here

Nutrition Information

  • Serving Size: 4

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