Loaded Vegan Garlic Cheese Chips Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Using a mandoline or a very sharp knife, slice the scrubbed potatoes 1/8 inch (3 mm) thick. Pat slices very dry with paper towels — removing moisture helps them crisp.

Toss potato slices in a large bowl with 2 tbsp olive oil, 1 tsp sea salt, and 1 tsp freshly ground black pepper until evenly coated.

Arrange potato slices in a single layer on the prepared baking sheets, making sure slices don't overlap (work in batches if necessary).

Bake for 12 minutes, then rotate pans and flip slices. Continue baking 8–12 more minutes until edges are golden brown and centers are crisp. Watch closely to prevent burning. For extra crispness, broil 1–2 minutes at the end, watching constantly.

Remove chips from oven and transfer to a cooling rack or paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if making ahead.

Soak cashews (if not already soaked)

If using raw cashews that weren't pre-soaked, place them in boiling water for 10 minutes to soften, then drain. For best texture, cashews should be very soft.

Blend the base

In a high-speed blender, combine the soaked/drained cashews, 1 cup of the almond milk, nutritional yeast, minced garlic, lemon juice, Dijon mustard, apple cider vinegar, kosher salt, smoked paprika, and turmeric. Blend on high until completely smooth, about 1–2 minutes, scraping down the sides as needed.

Pour the blended mixture into a medium saucepan. Whisk the cornstarch into the remaining 2 cups almond milk until dissolved, then add to the saucepan.

Cook over medium heat, whisking constantly, until the sauce thickens and becomes glossy, about 5–8 minutes. Taste and adjust seasoning: add more salt, lemon juice, or nutritional yeast for tang and cheesiness. If too thick, whisk in a little more plant milk to reach desired drizzleable consistency; if too thin, simmer 1–2 minutes more.

If you prefer a stronger garlic flavor, briefly sauté 1 additional minced garlic clove in 1 tsp oil until fragrant and stir into the finished sauce. Keep warm over very low heat or transfer to a heatproof squeeze bottle.

Arrange a single layer or a mound of chips on a large serving platter or individual plates.

Drizzle the warm vegan garlic cheese sauce evenly over the chips. Use as much as you like — start with 3/4 cup and add more for saucier chips.

Scatter 1/2 cup vegan bacon bits over the sauced chips, then sprinkle the thinly sliced green onions and chopped parsley evenly. Add sliced pickled jalapeños if using for heat.

Dot with small spoonfuls of vegan sour cream or cashew crema to add tang and creaminess. Serve immediately so chips remain crisp where not fully saturated by sauce.

Leftovers: store sauce separately in an airtight container in the refrigerator for up to 4 days. Reheat gently, whisking in a splash of plant milk. Chips are best eaten fresh; re-crisp leftover chips in a 375°F (190°C) oven for 5–7 minutes.