1. Preheat oven to 425 degrees.

2. Wash the skin of the potatoes and pat dry. Microwave potatoes for 5 minutes and let cool for 2-3 minutes.

3. While potatoes are cooling, mix together dry ingredients in a small bowl. I like to use my fingers to break down the nutritional yeast so its a finer texture.

4. Cut the potatoes in half lengthwise. Continue to cut the halves lengthwise until you have about 5-6 slices per half (10-12 fries per potato).

5. Place aluminum foil in a baking sheet and place potatoes on the sheet. Drizzle with olive oil and toss so they're coated on both sides.

6. Sprinkle half of the dry seasoning mixture on the potatoes. Flip potatoes over and sprinkle the rest of the seasoning evenly.

7. Bake for 15 minutes. Increase the temperature to 450 degrees, flip the potatoes over and bake for another 10 minutes or until crispy. Let cool for 3-5 minutes before serving.

Optional

1. Serve with my vegan cheese sauce! Recipe in the notes section.