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

By johnwhorfin

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 above)
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Serious Heat

Makes 1 large bowl potato chips

high-power blender

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.

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.