Served these vegan crisps with a tapenade-ish side. I opted not to use the food processor for the would be tapenade. The vegan crisps are lightweight and need a heavier dip. Ingredients for Chips 2 vegan pizza crusts cut into large triangles or strips. 1/3 cup of Extra Virgin Olive oil 1/4 of dried basil 2 tbsp of fresh or dried rosemary 1 tbsp of fresh or dried thyme 2 tbsp of cumin powder 3 tbsp of red chili powder 1/4 lemon juice Baking spray Instructions for Chips Dump the ingredients in a sealable freezer bag. Add in the vegan crisps. Gently shake the freezer bag until the crisps are covered in herbs and spices. Lightly coat the cookie sheet with baking spray. Place the vegan crisps on top of the cookie sheet. Ingredients for Tapenade-ish 1/3 cup of sauteed Baby Bella mushrooms 1/3 cup of sauteed grape tomatoes 1 tbsp of dried basil 1 tsp of pepper 1 tsp of fresh or dried rosemary Instructions for Tapenade-ish ...
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