Crispy Pesto Potato Chip Salad by Jacobking

Ingredients

• 6 baby potatoes, thinly sliced
• 3 tbsp olive oil
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 4 tbsp vegan mayonnaise
• 3 tbsp green pesto
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 cup rocket (arugula)
• 1/2 cup fresh basil and parsley, roughly chopped
• 1 cup cherry tomatoes, halved

Instructions

1. Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.
2. Slice potatoes into very thin rounds, toss with olive oil, salt, and pepper on the tray, and bake for 25-30 minutes, flipping every 10 minutes until golden and crispy.
3. Whisk together the mayonnaise, pesto, lemon juice, nutritional yeast, and season with salt and pepper in a large mixing bowl.
4. Fold in the chopped herbs, rocket, cherry tomatoes, and the cooled crispy potato chips until lightly coated.
5. Serve immediately while the chips maintain their crunch.