Vegan Potato Salad with BBQ Coconut Chips

My family reunion is coming up and each of us is bringing a few dishes to share in the food supply. I will be brining most of my own dishes, vegan and prep-friendly, for myself. For the sake of my new passion, I thought it a good opportunity to share some of the edibles from my plantbased life, and whip up a special dish that was both healthy, low fat and delicious. 

Nothing says "family gathering" like a giant bowl of potato salad! Here is the recipe for about 5-6 servings - I will be making a gigantic batch for the reunion and it's easy enough to go big with this one! 

Wash and cut up (1 in' cubes) 5 large red skin potatoes - leaving the skin on. 

Lightly (very lightly - you may have to soak your dish after but its better to be healthy, lower the fat content and use less oil) grease a pan or try 

Bake at 375 degrees F, until golden brown - my oven took about 45 minutes. Make sure to stir them around half way through. We want all sides lookin' sun-kissed baby! 

Take them out and let them cool. Once they are relatively cooled - can still be warm at this point, mash them up a bit with a potato masher - not into an oblivion, just enough for a combination texture of chunky-smooth. 

Combine 1/4 of a sweet onion, diced finely and 1/2 tablespoon of minced garlic with the potatoes then add 3 tablespoons of vegan mayonnaise and stir it up!

Makin' the spiceyyy potato....

Mix in 1 teaspoon of each of the following:

-ground black pepper

-turmeric

-paprika 

-pink sea salt

 Then drizzle on some Sriracha Hot Sauce - to taste

The BBQ Coconut Chips

Inspiration from my recent visit to Pure Kitchen (a local vegan/vegetarian restaurant), inspired me to figure out how to make my own version of their coconut "bacon". So, this is what I came up with... I'll mention now that I've had an entire 2 people try this recipe and I got 100% satisfaction... so clearly its recommendable (ahah). #imnewtothis

Pre-heat oven to 350 degrees F, then line a baking tray with parchment paper.

In a mixing bowl put 1 cup of unsweetened coconut flakes, 2 tablespoons of BBQ chicken spice (I used Club House) a pinch of pink sea salt and 1 teaspoon of flax oil (I use flax oil because its an omega-3-dominant oil - which is good for thee). Mix it up then spread the spiced coconut evenly on the pan. 

Bake for about 10-15 minutes, checking in on it every few minutes - all ovens are different in the way that they cook and you want a golden brown chip - not a black one (easy to go down that path, trust me). 

Macros: (Serving 1 cup of salad + 1 teaspoon of BBQ chips)

Protein: 6g

Carb: 46 g

Fat: 6g

Calories: 266