Oven Fried “Nacho Cheese” Potato Chips

After making Martha’s recipe for Oven Fried Potato Chips and adding the sauce for Nacho Kale Chips, we knew we had a serendipitous winner. The chips have a nice cheese flavor, crisp on the exterior and a slightly tender center. They are definitely delicious and fun to munch on.

“Nacho Cheese” Sauce

Adapted from Healthy Happy Life and Food.com

  • 1 large bell pepper (I would suggest red, orange for a more vibrant color)
  • 1/4 cup lemon juice
  • 1/8 cup apple cider vinegar
  • 1/2 cup nutritional yeast + extra for dusting
  • 1/8 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 Tbsp agave syrup or maple syrup
  • 3/4 Tbsp light soy sauce
  • 1/2 cup soaked raw cashews (soaked for 2-3 hours and drained)
  • a dash of pepper
  • 1/4 tsp kosher salt
  • optional: 1/16 cup vegetable oil (any variety oil will work – coconut, olive)

Add all the sauce ingredients to a Vitamix or high-speed blender. Blend on high until smooth. Add more salt/seasoning/heat as needed.

Oven-Fried “Nacho Cheese” Potato Chips

Adapted from Martha Stewart

  • Vegetable-oil cooking spray or olive oil spray
  • 2 pounds russet potatoes, cut into 1/8-inch-thick slices (best sliced by a mandolin)
  • “Nacho Cheese” sauce
Pre-heat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes and “nacho cheese” sauce and toss to combine.
Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through at the 15 minute mark and turnover potatoes with spatula and sprinkle with nutritional yeast. Then cook until potato chips are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with more nutritional yeast if desired.

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