Easy Vegan Loaded Potato Chips with Lentil Tomato Ragù
Loaded Crispy Potato Chips with Lentil Tomato Ragù
Okay, this one is dangerous in the best way possible. Thin, golden, shatteringly crispy potato chips piled high and loaded with a rich lentil tomato ragù, bright chimichurri, fresh parsley, and a shower of vegan parmesan. Think vegan nachos but way more satisfying.
The ragù is thick, smoky, and packed with umami from mushrooms, soy sauce, and tomato paste. The chimichurri cuts right through the richness, and the parmesan ties it all together. You can bake the chips, deep fry them, or air fry them depending on what you’re in the mood for. Either way, every bite has something going on.
Why You’ll Love These Loaded Crispy Potato Chips
- Oven baked and crispy with no deep frying needed. Just golden crunch from a hot oven
- The lentil tomato ragù is rich and saucy and comes together in about 20 minutes
- Chimichurri, ragù, and vegan parmesan together is a flavour combination that just works
- Perfect as a shareable appetizer, party snack, or an indulgent side dish
- 100% plant based and packed with protein from the lentils
- Looks like you spent hours but it all comes together in under an hour
How to Make Loaded Crispy Potato Chips with Lentil Ragù
This recipe comes together in two parts at the same time. While the chips are baking, the ragù is simmering on the stove. Use the step by step images below to follow along, and the full details are in the recipe card at the bottom of the post.
Slice russet potatoes paper thin on a mandoline, rinse and soak in cold water, then dry very well. Bake on parchment lined trays until golden and crispy. You can also deep fry or air fry them if you prefer.
Sauté diced onion until golden, then add chopped mushrooms and cook until all the moisture is gone.
Stir in tomato paste, soy sauce, paprika, cumin, garlic powder, chili flakes, and black pepper.
Pour in the water, add the drained lentils, and simmer until thick and saucy.
The ragù should be glossy and clinging, not watery. That’s when it’s ready.
Pile the chips in a bowl, drizzle with chimichurri, spoon on the ragù, then finish with parsley and vegan parmesan.
Tips for the Best Crispy Oven Baked Potato Chips
Getting the chips perfectly crispy is the most important part of this recipe, so here are a few things that really make a difference:
- Use a mandoline. Hand slicing won’t get you that paper thin consistency. Slightly thinner than ⅛ inch is the sweet spot for maximum crunch
- Rinse and soak. Place the sliced potatoes in cold water and keep rinsing until the water runs completely clear. This removes surface starch and is the key to chips that actually crisp up instead of going chewy
- Dry them really, really well. Pat them down with a clean kitchen towel and make sure the bowl is dry before tossing with oil. Moisture is the enemy of crispiness here
- Use light coloured baking trays. Dark trays tend to burn the bottoms before the tops have a chance to get golden
- Single layer, no overlapping. If chips are touching each other they’ll steam instead of crisp. Use two baking sheets and give them space
- Flip halfway through. This ensures even browning on both sides
How to Customise Your Loaded Crispy Potato Chips
The beauty of this recipe is how easy it is to make it your own. Here are some fun ways to switch things up:
- Swap the chimichurri for a drizzle of tahini sauce or garlic yogurt for a creamier finish
- Add pickled jalapeños or sliced spring onions on top for some extra bite
- Try sweet potatoes instead of russet for a slightly different flavour and colour
- Stir some nutritional yeast into the ragù for a deeper, cheesy flavour
- Top with vegan sour cream or a squeeze of fresh lime right before serving
Frequently Asked Questions about this Loaded Crispy Potato Chips
Yes, that’s exactly what this recipe calls for. Just drain and rinse them well before adding to the ragù. It keeps things quick and easy without any pre cooking.
Absolutely. Work in small batches and spray lightly with oil. They’ll crisp up beautifully. Just keep an eye on them since every air fryer is a little different.
Russet potatoes are ideal. They have the right starch content to get really crispy when sliced thin and baked at high heat. Yukon Gold will also work but they tend to be slightly less crunchy.
It’s highly recommended. If you’re slicing by hand, take your time and aim for consistent, paper thin slices. Uneven thickness means uneven baking and some chips will burn while others stay soft.
It’s a fresh herb sauce from Argentina. It’s usually made with parsley, garlic, olive oil, red wine vinegar, and chili flakes. You can make it at home in about five minutes or pick up a jar from the store. It adds a bright, herby kick that balances the richness of the ragù perfectly.
Yes! It actually tastes even better the next day as the flavours develop. Just reheat it on the stove and assemble with freshly baked chips when you’re ready to serve.
Tamari works great if you want a gluten free option. Coconut aminos will also work but will be slightly sweeter. Both will still give you that umami depth.
This recipe is naturally nut free as written. Just double check your vegan parmesan, as some brands contain cashews. Use a cashew free brand or skip it and use nutritional yeast instead.
More Recipes You’ll Love
If you enjoyed these loaded crispy potato chips, you’ll definitely want to try our Crispy Baked Accordion Potatoes with Smoky Chipotle Mayo. They’re golden, ultra crispy, and brushed with a garlic herb oil that makes them taste like restaurant potatoes. Another one of our favourites for when you’re craving something crispy and comforting.
And don’t forget to browse the full collection on the homepage.
Loaded Crispy Potato Chips with Lentil Tomato Ragù
Ingredients
Crispy Potato Chips
- 2 russet potatoes
- Olive oil spray
Lentil Tomato Ragù
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 150 g (1 1/2 cups) mushrooms, finely chopped
- 3 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili flakes, (optional)
- 240 ml (1 cups) water
- 240 g (1 1/2 cups) lentils, drained and rinsed
- Black pepper, to taste
To Assemble
- Chimichurri
- Fresh parsley, finely chopped
- Grated vegan parmesan
Equipment
- Mandoline slicer
- 2 baking sheets
- parchment paper
- Large bowl
- Clean kitchen towel
- Wide pan or skillet
- Wooden spoon
Instructions
Crispy Potato Chiops
- Preheat the oven to 220°C / 425°F and line two baking sheets with parchment paper. Light coloured baking trays give the best results.
- Slice the potatoes into very thin rounds using a mandoline, slightly thinner than ⅛ inch / 3 mm. If slicing by hand, take your time and aim for even thickness.
- Rinse and soak. Place the potato slices in a large bowl and rinse under cold water until the water runs completely clear, separating the slices with your hands to remove surface starch. Once rinsed, soak the potatoes in fresh cold water for 15 to 30 minutes.
- Dry thoroughly. Drain and dry the potato slices very well using a clean kitchen towel. Make sure the bowl is dry too. Moisture is the enemy of crispiness here.
- Toss with oil. Return the potatoes to the dry bowl od directly on the baking sheet and lightly coat with olive oil spray, tossing gently to evenly cover.
- Bake. Spread the slices in a single layer on the prepared baking sheets, making sure they are not touching or overlapping. Bake for 20 to 25 minutes, flipping halfway through, until deeply golden and crispy. Remove from the oven and let them cool slightly.
Lentil Tomato Ragù
- Sauté the base. While the potatoes bake, heat olive oil in a wide pan over medium heat. Add the diced onion and cook until soft and lightly golden, about 5 to 7 minutes. Add the mushrooms and cook for another 5 minutes, until their moisture cooks off and the pan develops colour.
- Add paste and spices. Stir in the tomato paste and cook for 1 to 2 minutes until darker and aromatic. Add the soy sauce, paprika, cumin, garlic powder, chili flakes, and black pepper, then pour in the water. Mix well, add the lentils, and let everything simmer for 8 to 10 minutes until thick, rich, and saucy.
Assembling
- Load the chips. Transfer the crispy potato chips to a serving bowl or plate. Spoon over a generous amount of chimichurri first, letting it seep into the layers. Add the hot lentil tomato ragù on top, then finish with chopped parsley and a good sprinkle of vegan parmesan.
- Serve immediately while everything is hot and crispy.
Nutrition
