Roast Chicken Dinner Potato Chips with Mushrooms, Lemon, and Thyme

Ingredients

• 3 tablespoons nutritional yeast
• 1/4 ounce dried mushrooms, such as cremini
• 1/4 teaspoon finely grated zest from 1 lemon
• 1/4 teaspoon granulated garlic
• 1 teaspoon minced fresh thyme or 1/2 teaspoon crushed dried thyme
• 1 recipe Extra-Crunchy Potato Chips
• Kosher salt and freshly ground black pepper

Directions

1. Combine the nutritional yeast, dried mushrooms, lemon zest, garlic powder, and thyme in an electric spice grinder or high-power blender. Process until the mixture becomes a fine powder.
2. As soon as the chips come out of the oil while still hot, place them in a large bowl lined with paper towels, working in batches if you need to. Sprinkle the nutritional yeast mixture over the chips, then season with salt and pepper. With clean hands, gently toss until the chips are evenly coated, and move them to a serving bowl.
3. Once cooled, the chips may be kept in a zipper-lock bag or airtight container for up to 2 days.