
INGREDIENTS
- 2 cups russet potato, medium dice
- 1 ⅓ cups carrots (2-3) medium dice
- 2 ½ cups hemp milk
- ¾ cup nutritional yeast
- 4 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon juice from pickled jalapenos (or an additional tablespoon lemon juice)
- 1 ½ teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons tapioca starch
- 2 pickled jalapenos, chopped (optional)
PREPARATION
Boil the potatoes and carrots in salted water until tender, about 10 mins.
Add all other ingredients to a blender.
Drain the carrots and potatoes, adding them directly to the blender while they’re still hot.
Blend on high until smooth.
Heat more, if desired; mixture will thicken if heated (due to the starch).

Chipotle Real Thins
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