Hemp Almond Parmesan Potato Chip Rounds

2 servings

1 large red potatoes and 2 large purple potatoes or 4 of one kind

a drizzle of your favorite cooking oil or veggie broth if you are avoiding oil

1 teaspoons maple syrup

½ cup hemp seeds

½ cup almond meal

1 tablespoons nutritional yeast optional but recommended

½ teaspoon garlic powder

½ teaspoon Himalayan pink salt or more if prefer

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Preheat oven to 400°F (200°C). Wash and cut potatoes into round chip like pieces. The thinner they are the crispier they will get.
Soak potatoes in a bowl of water for 1-2 hours to remove some of the starchiness (this is optional but will help your chips become crisper). Dry thoroughly, or let air dry.
Put pieces in a deep bowl and sprinkle with oil (if using) and maple syrup. Mix to coat.
Place hemp seeds, almond meal, nutritional yeast, garlic powder and salt in a food processor, blender or high speed blender and blend until everything is mixed and hemp seeds are in a powder like form.
Place potato rounds on a baking sheet covered with parchment and sprinkle both sides with Hemp Almond Parmesan. Bake for 35-45 minutes, depending on thickness, or until golden brown. Serve with your favorite dip.