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Roast Chicken Dinner Potato Chips With Mushrooms, Lemon, and Thyme Recipe

Daniel Gritzer
Published: Last Updated:
Roast Chicken Dinner Potato Chips With Mushrooms, Lemon, and Thyme Recipe

A roast chicken dinner...on a potato chip. [Photograph: Vicky Wasik]

Inspired by the flavors of a roast chicken dinner—the chicken stuffed with cloves of garlic, lemons, and thyme, and served alongside mushrooms and mashed potatoes—these potato chips are meant to evoke the essence of a familiar, comforting meal. Bonus: They're vegan.

Note: It's important that the chips are seasoned and flavored as soon as they come out of the oil, while they're still hot and glistening.

Read more: Game Day Snacks: 4 Awesome Homemade Potato Chip Flavors

  • Yield:Makes 1 large bowl potato chips
  • Active time: 10 minutes
  • Total time:10 minutes

Ingredients

  • 3 tablespoons nutritional yeast
  • 1/4 ounce dried mushrooms, such as cremini
  • 1/4 teaspoon finely grated zest from 1 lemon
  • 1/4 teaspoon granulated garlic
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon crushed dried thyme
  • 1 recipe Extra-Crunchy Potato Chips (see note)
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    In an electric spice grinder or high-power blender, combine nutritional yeast, dried mushrooms, lemon zest, garlic powder, and thyme and blend until a fine powder forms.

  2. 2.

    While chips are still hot and fresh from the oil, and working in batches if necessary, set in a large paper-towel-lined bowl and sprinkle nutritional yeast mixture all over. Season with salt and pepper. Using clean hands, toss to coat chips evenly, then transfer to a serving bowl. Cooled chips can be stored in a zipper-lock bag or airtight container for up to 2 days.

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Game Day Snacks: 4 Awesome Homemade Potato Chip Flavors
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Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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