Topper --- Oil-Free Chips - using Tortillas or Potatoes

Optional Seasonings 

The chips can be eaten plain when you just need a little crunch or you can spice them up with any of these - garlic powder, onion powder, chili powder, curry powder, paprika, cumin, cayenne pepper, black pepper, vegan Parmesan, minced garlic

💚 Interesting Option to Try - Top your corn chips with lime or lemon juice, then sprinkle with a good pinch of salt or desired seasonings.  If no limes, you can also spritz with water before adding seasonings.Tortillas

• corn tortillas - cut into 8 chip size pieces or smaller strips perfect for soup or salad toppers

☝️ A pizza cutter is helpful when making the salad strips.  

Tortillas 

AIR FRYER - 375 degrees and set timer for 9 minutes or  370 degrees for 6 minutes

Different air fryers may require a different temperature and or time. Also different brands of corn tortillas take different times – depends on how thick they are are and how wet they are. Keep a close on them as they can go from lightly brown to burnt quickly!

OVEN - Preheat the oven to 350 degrees. Place cut corn tortillas in a single layer on a baking sheet lined with a Silpat mat or parchment paper. Bake for 8-10 minutes or until lightly browned. 

With either method, strips may still be slightly pliable, but will continue to crisp further as they cool.

☝️ If there are leftovers, store them in an airtight container.  Some sources recommend making just the amount you need and eating them right away.  If you store them in a baggie, they can lose their crunch as they cool & become more difficult to chew.

Potatoes

• potatoes, thinly sliced

Thinly and uniformly slice potatoes using mandolin or knife. Place in bowl of water for 30 minutes to prevent browning and remove excess starch.

Remove potato slices and place on paper towel. Pat dry then sprinkle on desired seasonings.

If using an oven, preheat oven to 400°F and line baking sheet with parchment paper. Place potatoes in a single layer and bake 5-10 minutes. Watch carefully and remove when crispy and lightly brown.

If using an air fryer, layer potatoes inside in 4 layers or less. Cook at 170° for 20 minutes tossing the basket every 5 minutes. When potatoes are dry, increase temperature to 400°F and cook an additional 5 minutes or until crunchy.

Recipe Inspiration Source/s:  

Nutmeg Notebook

Karrissa's Vegan Kitchen

Chew on Vegan (YouTube video)

Plant Based Life

Nutriciously - This page has also includes some great links to dips and sauces.

Little Blue Plates

🌿  💚  ✅  ☝️  ★   ★  

Topper - Crispy Tofu

This recipe is so easy to modify by using different flavors, herbs and seasonings.

• 1 14 oz. block Extra Firm Tofu
• 1-2 tbsp Reduced-Sodium Tamari (or liquid aminos or soy sauce)
• 2 TBSP to 1/4 cup Nutritional Yeast
• Seasonings - Smoked or Regular Paprika, Garlic Powder, Onion Powder.

Drain the liquid from the Tofu and “press” the extra liquid out using a tofu press or dish towel method.  Press it for at least an hour.  Try to get it as dry as possible!

Preheat the oven to 400. 

Cut the Tofu into even cubes.  ☝️ smaller cubes goes further

Mix tamari, yeast and seasonings into a paste.

Add the cubed Tofu to the paste, then gently toss it with the Tamari, until evenly coated. 

Transfer the cubes to a baking sheet lined with a silicone mat, leaving space between the cubes.  "I strongly recommend using the Silicone Mat here – it adds an extra layer of caramelization that you just can’t get with parchment paper!"

Bake, 30-40 minutes, flipping the cubes halfway through.  The Tofu will also get slightly crispier as it cools. 

Leftovers will last in the fridge for up to one week. 

Recipe Inspiration Source/s:  

No Sweat Vegan

From My Bowl

Topper - Crispy Onion & Shallots

These would add a fun extra crunch and flavor on salads or potatoes.  The key to cooking them without oil is to bake them on a low temperature and let them basically dehydrate.  These are so much healthier than the oily versions, which is about all you can find at the store.

Only 2 Ingredients (and you can do it with onions only if you prefer)

• onions
• shallots

Slice onions and shallots into super thin slices.

AIR FRYER

Preheat air fryer.  Set your air fryer to  150 degrees and cook for 5-10 mins. If your onions or shallots are caramelized but still contain water, set to dehydrate function on 40-60 degrees for around an hour to dry out. 

Another recipe - Preheat the air fryer to 265F . Cook in the air fryer for 25-30 minutes total, setting a timer for every 5 minutes to shake the basket and toss the onions around. Once golden brown and crispy, onions are ready.

OVEN

Alternatively, place on a baking tray and place into a preheated oven on a low heat (try 265) and roast slowly for 90-120 minutes. Check and turn every 20 minutes.  

☝️ Since these are made without oil, you can store them in a jar on the shelf.  They'll keep for ages, so go ahead and make a big batch!  Be sure to let them cool completely before putting them in the jar.

Recipe Inspiration Source/s:  

Happy Hungry Hubby - YouTube video

Every Little Crumb - she uses a little oil

Topper - Tomato Topper

Inspiration: from Tricia

This recipe is wonderful on top of collard greens or turnips!
I'd like to find a way to make it a bit healthier.

• 16 oz stewed tomatoes
• 1 sm onion
• bell pepper, chopped
• ¼ t salt
• cornstarch (if needed)

• ½ cup sugar - The sweetness is yummy, but there's gotta be a way to do better on this!

Cook tomatoes, onion & pepper til tender.
Add sugar & salt.
Boil for about an hour til thickened, stirring often.
Add cornstarch if needed.


Freeze the extra!