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Potato Chick’n Tenders [Vegan, Gluten-Free]

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Get ready for you new favorite vehicle for sauce – these potato tenders are delicious, savory, and begging to be dipped in the sauce of your choice. They have a creamy mashed potato center that's chalked full of classic poultry spices, then coated in hash browns and baked to crispy, golden-brown perfection in the oven. The only problem with these tasty bites is deciding what dipping sauce you're going to pair them with.

Potato Chick’n Tenders [Vegan, Gluten-Free]


  • Potatoes
  • Shredded hash browns, frozen or fresh
  • Thyme, to taste
  • Poultry seasoning, to taste
  • Onion powder, to taste
  • Garlic powder, to taste


  1. Peel, chop, and boil potatoes until they’re soft; maybe 35 minutes.
  2. Drain the cooked potatoes then mash them with the spices. Put in the refirgerator until they’re cool.
  3. Shape the cold mashed potatoes into tender or patty shape
  4. Roll tenders or patties with hash browns. This works best if you do it while the shredded potatoes are still frozen.
  5. Bake them at 400°F for 30 minutes. Flip them once half way through.
  6. After 30 minutes turn the broil setting on. Broil each side for about 5 minutes or until they’re golden.
  7. Serve them with your favorite dipping sauce(s).





Budget-friendly bites that make plant-based snacking fun. Melanie and Mark Sorrentino are the cheap suckers behind Rich Bitch Cooking Blog. Together they've trainhopped, tattoo'd their wedding rings on their fingers then moved into a 150 sqft home in the woods with no plumbing for a year. They entertain all ways to eat cheap vegan meals. Each recipe is simplified to the point of no return. These rebels do what they want including eating the best meals in the galaxy.



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