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

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Mar. 19, 2019
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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.

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Recipe Facts

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Active: 10 mins
Total: 10 mins
Makes: 1 bowl potato chips

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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. 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. 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.

Special equipment

Mandoline slicer, electric spice grinder or high-power blender

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