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Straight From Rhonda…

By rhondascooking Leave a Comment

After cutting with my handy tool (see previous post), I put the slices in a large bowl and tossed the potatoes with extra virgin olive oil, Celtic sea salt, granulated onion, cracked black pepper, and cayenne pepper. I tossed all the ingredients until the potatoes were well coated. Then I placed on a lined a baking sheet. I baked in toaster oven on ~330 for about 30 minutes then flipped them over for another 20 minutes. #organic #glutenfree #vegan #vegetarian #nongmo #rhondascooking

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So What Can I Eat Now?!

A digital, vegan edition of the award winning cookbook that fuses Louisiana Soul Food Cuisine with that of heart healthy, gluten free, soy free, egg free and dairy free ingredients.

Order Cookbook
So What Can I Eat Now?!

An award winning cookbook that fuses Louisiana Soul Food Cuisine with that of heart healthy, gluten free, soy free, egg free and dairy free ingredients.

Order Cookbook

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