Crispy Garlic Parsley Potato Chips

Makes 4 Servings

With a subtle parmesan compliment to the garlic and parsley, these addicting potato chips are perfectly salty, crunchy, and elegant! 


2 small potatoes

1-2 medium cloves garlic, minced

3 tablespoons parsley (standard or Italian), finely chopped

2 tablespoons nutritional yeast

½-¾ teaspoon salt

¼ teaspoon black pepper

3 tablespoons olive or canola oil


Preheat oven to 425 degrees F and grease 2 pans with oil.

Thinly slice the potatoes using any method of choice. Add them to a large bowl and fold in remaining ingredients, evenly coating the potatoes.

Transfer potatoes to baking sheets, spacing slices out as much as possible. Bake for 35-45 minutes. If using two oven racks, swap trays halfway through. Check on chips frequently, removing ones that are golden and crispy and transferring them to a paper towel to absorb any excess oil. 

These chips are best (and most crunchy) when served fresh! Store leftovers in an airtight container at room temperature for up to 3 days.


These chips are delicious with just ½ teaspoon salt, but those who like their chips on the saltier side may opt for ¾ teaspoon.

Try these chips dipped in my Simplest Creamy Cheese Sauce

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