Vegan Crispy Potato Muffin Bites
These crispy, golden bites are like mini hashbrown muffins—crunchy outside, soft inside, and totally addictive 🔥
🧾 Ingredients
- 3 cups grated potatoes (squeezed dry)
- ¼ cup grated carrot (optional)
- 2 tbsp chopped green onions
- 2 tbsp flour (or chickpea flour for gluten-free)
- 2 tbsp nutritional yeast (optional, cheesy flavor)
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper
👩🍳 Instructions
- Prep potatoes
Grate → squeeze out excess moisture (very important!) - Mix everything
Combine potatoes, carrot, onions, flour, spices, oil - Fill muffin tin
Grease pan → press mixture firmly into each cup - Bake
400°F (200°C) for 25–30 min until golden & crispy - Cool slightly
Remove carefully → crisp edges hold shape
🍽️ Serving Ideas
- Serve with vegan sour cream or yogurt dip 🥣
- Add avocado or salsa on top 🥑
- Great as breakfast or appetizer
🥗 Nutrition
- Comfort food made lighter
- Baked, not fried
- Customizable with veggies
✨ Crispy, savory, and perfect for snacking—these disappear fast!
