Breakfast & Smoothies & Snacks

Smoothies and snacks are a delicious way to get a lot of nutrients with just a few ingredients. Usually, they are quick and easy to make and the necessary ingredients are affordable. Of course, smoothies and snacks are versatile in how they can be prepared, so feel free to add your own (vegan!) ingredients for improved taste or nutrition.

Both the cost per serving and the nutrition facts per serving will exclude optional additions, and they'll take into consideration the first option written in the case of ' x OR y '.

For other recipes: Index of Recipes

Crunchy&cheesy snack

Difficulty: 0/5

Time: 2 minutes

Servings: 1

Cost: $0.80

Cost per 2000 kcal: $2.81

Nutrition facts per serving
CALORIES PER SERVING (kcal): 569         (calories in whole recipe: 569)
Proteins	46%	25.8g	Protein: lysine	40%	0.8g
			Protein: methionine	33%	0.3g
			Protein: isoleucine	45%	0.8g
Carbohydrates	18%	24.5g	Fibers	36%	13.8g
			Net carbs	n/a	10.7g
			Sugars	n/a	3.9g
Fats	69%	45.3g	Omega-3	294%	4.7g
			Omega-6	48%	8.3g
			Saturated fats	n/a	6.4g
Vitamin B1	437%	5.2mg	Vitamin B2	383%	5.0mg
Vitamin B3	244%	39.1mg	Vitamin B5	28%	1.4mg
Vitamin B6	402%	5.2mg	Folate	52%	208.7μg
Vitamin A	0%	0.0μg	Vitamin C	0%	0.1mg
Vitamin E	24%	3.7mg	Vitamin K	0%	0.9μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	10%	100.5mg	Copper	62%	0.6mg
Iron	33%	2.7mg	Magnesium	55%	220.9mg
Manganese	81%	1.9mg	Phosphorus	69%	484.5mg
Potassium	16%	790.3mg	Selenium	42%	23.2μg
Zinc	40%	4.5mg	Sodium to taste

Ingredients:

• 1/2 cup unsalted peanuts
• 2 tbsp flax seeds
• 1 tbsp nutritional yeast
• Some salt

Instructions:

• Put all the ingredients in a small bowl, and mix it all together by gently tossing, so that the yeast, the peanuts, the salt, and the flax seeds spread evenly.

Serving:

Eat with your fingers, or grab a spoon if you don't want to dirty your hands.

Banana matcha ice cream

Difficulty: 0/5

Time: 5 minutes

Servings: 2

Cost per serving: $0.40 (total cost: $0.80)

Cost per 2000 kcal: $5.88

Nutrition facts per serving
CALORIES PER SERVING (kcal): 136         (calories in whole recipe: 272)
Proteins	3%	2.0g	Protein: lysine	3%	0.1g
			Protein: methionine	1%	0.0g
			Protein: isoleucine	2%	0.0g
Carbohydrates	26%	34.4g	Fibers	12%	4.6g
			Net carbs	n/a	29.8g
			Sugars	n/a	18.5g
Fats	0%	0.6g	Omega-3	3%	0.1g
			Omega-6	0%	0.1g
			Saturated fats	n/a	0.2g
Vitamin B1	9%	0.1mg	Vitamin B2	9%	0.1mg
Vitamin B3	6%	1.1mg	Vitamin B5	10%	0.5mg
Vitamin B6	40%	0.5mg	Folate	9%	36.3μg
Vitamin A	11%	103.9μg	Vitamin C	39%	35.9mg
Vitamin E	3%	0.6mg	Vitamin K	25%	30.5μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	1%	17.1mg	Copper	14%	0.1mg
Iron	8%	0.7mg	Magnesium	10%	44.0mg
Manganese	22%	0.5mg	Phosphorus	6%	42.5mg
Potassium	12%	572.0mg	Selenium	2%	1.5μg
Zinc	2%	0.3mg	Sodium to taste

Ingredients:

• 2 very ripe frozen bananas
• 1/2 tsp matcha powder
• 1/2 cup frozen strawberries (or other berries of choice)
• Fresh mint leaves (optional)

Instructions:

• Place the frozen bananas, the matcha powder, and the frozen strawberries into a blender or food processor (note: you may want to microwave the bananas for a few seconds so they can blend better).
• Blend until smooth and creamy.

Serving:

Pour into a bowl, and top with seeds and other garnish like mint leaves as you please.

Parsley hummus

Difficulty: 0/5

Time: 5 minutes

Servings: dip

Ingredients:

• 1 can drained and rinsed chickpeas
• Juice of 1 1/2 lemon
• 1 handful fresh parsley leaves
• 2 tbsp water OR olive oil
• Salt and black pepper to taste

Instructions:

• Put all of the ingredients in a small bowl and blend until smooth using an immersion blender. You can also use a food processor.

Serving:

Serve as a side dip in a plate. Good dipping options are slices of whole wheat bread, beets, carrots, celery sticks, and other crunchy vegetables.

Hummus

Difficulty: 0/5

Time: 5 minutes

Servings: dip

Cost: $3.00

Cost per 2000 kcal: $7.23

Nutrition facts per serving
CALORIES PER SERVING (kcal): 830         (calories in whole recipe: 830)
Proteins	55%	31.0g	Protein: lysine	82%	1.6g
			Protein: methionine	78%	0.7g
			Protein: isoleucine	77%	1.3g
Carbohydrates	59%	77.8g	Fibers	60%	23.1g
			Net carbs	n/a	54.7g
			Sugars	n/a	13.0g
Fats	76%	49.4g	Omega-3	26%	0.4g
			Omega-6	118%	20.1g
			Saturated fats	n/a	6.5g
Vitamin B1	88%	1.1mg	Vitamin B2	32%	0.4mg
Vitamin B3	29%	4.8mg	Vitamin B5	25%	1.3mg
Vitamin B6	38%	0.5mg	Folate	51%	207.4μg
Vitamin A	0%	5.6μg	Vitamin C	33%	30.0mg
Vitamin E	6%	1.0mg	Vitamin K	6%	8.3μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	46%	460.6mg	Copper	212%	1.9mg
Iron	122%	9.8mg	Magnesium	35%	143.5mg
Manganese	143%	3.3mg	Phosphorus	114%	798.7mg
Potassium	15%	728.5mg	Selenium	64%	35.6μg
Zinc	47%	5.3mg	Sodium to taste

Ingredients:

• 1 can unsalted chickpeas
• 2 cloves garlic
• 1 1/2 squeezed lemons (more to taste)
• 1/3 cup tahini
• Salt to taste
• Black pepper
• Water (or olive oil) for thinning the hummus at the end
• 1 handful fresh parsley OR 1 tbsp dried parsley (optional)
• 1 tsp cumin (optional)

Instructions:

• Put all the ingredients in a blender, and blend until smooth.
• Adjust with miso paste/salt, black pepper, lemon and parsley to modify the taste. Adjust with more water/olive oil to thin the hummus if needed (consistency should be smooth). Blend again after adjustments.

Serving:

Serve as a side dip in a plate. Good dipping options are slices of whole wheat bread, carrots, celery sticks, and other crunchy vegetables.

Xberry yogurt with oats

Difficulty: 0/5

Time: 5 minutes

Servings: 1

Cost: $1.80

Cost per 2000 kcal: $20.00

Nutrition facts per serving
CALORIES PER SERVING (kcal): 180         (calories in whole recipe: 180)
Proteins	8%	4.9g	Protein: lysine	8%	0.2g
			Protein: methionine	6%	0.1g
			Protein: isoleucine	7%	0.1g
Carbohydrates	29%	37.8g	Fibers	25%	9.5g
			Net carbs	n/a	28.3g
			Sugars	n/a	24.6g
Fats	4%	2.9g	Omega-3	50%	0.8g
			Omega-6	4%	0.8g
			Saturated fats	n/a	0.3g
Vitamin B1	11%	0.1mg	Vitamin B2	9%	0.1mg
Vitamin B3	17%	2.7mg	Vitamin B5	9%	0.5mg
Vitamin B6	11%	0.2mg	Folate	12%	48.9μg
Vitamin A	3%	30.5μg	Vitamin C	14%	13.3mg
Vitamin E	15%	2.4mg	Vitamin K	31%	37.7μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	9%	91.3mg	Copper	34%	0.3mg
Iron	25%	2.0mg	Magnesium	15%	63.3mg
Manganese	76%	1.8mg	Phosphorus	18%	126.0mg
Potassium	10%	501.9mg	Selenium	7%	4.2μg
Zinc	8%	1.0mg	Sodium to taste

Ingredients:

• 1 handful of mixed berries
• 1 sliced peach
• 1/2 tsp chia seeds
• 1/2 tsp flax seeds
• 4 tsp whole-grain oatmeal flakes, quick oats or toasted (uncooked oats may cause stomach upset and have lower nutrition)
• 4 tsp unsweetened soy yogurt

Instructions:

• If toasting the oats, warm a pan on the stove under medium heat, add oats and stir for about two minutes or until they just begin to brown slightly, take out of the pan and set aside to cool while preparing other ingredients
• Mix all of the ingredients together in a bowl.

Serving:

Pour in your yogurt in a bowl. For added sweetness, sprinkle some date sugar or non-caloric sweetener.

Xberry smoothie

Difficulty: 0/5

Time: 5 minutes

Servings: 2

Cost per serving: $1.60 (total cost: $3.20)

Cost per 2000 kcal: $15.53

Nutrition facts per serving
CALORIES PER SERVING (kcal): 206         (calories in whole recipe: 412)
Proteins	6%	3.9g	Protein: lysine	3%	0.1g
			Protein: methionine	2%	0.0g
			Protein: isoleucine	2%	0.0g
Carbohydrates	38%	49.7g	Fibers	30%	11.5g
			Net carbs	n/a	38.2g
			Sugars	n/a	27.8g
Fats	1%	0.9g	Omega-3	7%	0.1g
			Omega-6	1%	0.3g
			Saturated fats	n/a	0.1g
Vitamin B1	8%	0.1mg	Vitamin B2	9009%	117.1mg
Vitamin B3	1969%	315.1mg	Vitamin B5	11%	0.6mg
Vitamin B6	2489%	32.4mg	Folate	22%	90.5μg
Vitamin A	1%	15.2μg	Vitamin C	73%	65.9mg
Vitamin E	13%	2.0mg	Vitamin K	63%	75.7μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	8%	85.4mg	Copper	28%	0.3mg
Iron	102%	8.2mg	Magnesium	13%	53.7mg
Manganese	93%	2.2mg	Phosphorus	9%	67.1mg
Potassium	17%	842.9mg	Selenium	6%	3.4μg
Zinc	4%	0.5mg	Sodium to taste

Ingredients:

• 1 peeled banana
• 1/2 peeled orange
• 1 peeled kiwi (or another preferred medium-sized fruit, like a peach or an apple)
• 1 1/2 cup of mixed berries (or berry of your choice)
• 2 tbsp wheatgrass powder (if you do not have wheatgrass powder, you can use any other powder you have that you like, or a cup of kale)
• 1 1/2 cup water

Instructions:

• Break the banana in half (for easiness of space), and put it in the blender with the orange, kiwi, berries, wheatgrass powder, and water. Blend until smooth.

Serving:

Pour your smoothie in a glass. For added freshness, top with mint leaves.

Banana berry smoothie

Difficulty: 0/5

Time: 5 minutes

Servings: 2

Cost per serving: $0.60 (total cost: $1.20)

Cost per 2000 kcal: $4.72

Nutrition facts per serving
CALORIES PER SERVING (kcal): 245         (calories in whole recipe: 508)
Proteins	7%	5.0g	Protein: lysine	8%	0.2g
			Protein: methionine	5%	0.1g
			Protein: isoleucine	7%	0.1g
Carbohydrates	38%	50.2g	Fibers	21%	8.1g
			Net carbs	n/a	42.1g
			Sugars	n/a	29.0g
Fats	7%	5.0g	Omega-3	151%	2.4g
			Omega-6	4%	0.8g
			Saturated fats	n/a	0.5g
Vitamin B1	22%	0.3mg	Vitamin B2	12%	0.2mg
Vitamin B3	11%	1.9mg	Vitamin B5	15%	0.8mg
Vitamin B6	46%	0.6mg	Folate	17%	69.1μg
Vitamin A	0%	8.6μg	Vitamin C	59%	53.3mg
Vitamin E	5%	0.9mg	Vitamin K	7%	8.5μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	21%	218.1mg	Copper	35%	0.3mg
Iron	17%	1.4mg	Magnesium	23%	94.2mg
Manganese	46%	1.1mg	Phosphorus	17%	124.6mg
Potassium	16%	780.6mg	Selenium	7%	4.1μg
Zinc	7%	0.8mg	Sodium to taste

Ingredients:

• 1 cup orange juice (calcium fortified)
• 2 ripe medium/large bananas
• 1/2 cup mixed frozen berries
• 2 tbsp flax seeds
• 1 tsp amla powder (optional)

Instructions:

• Put the flax seeds and the amla powder (optional) in the blender, and pulse to grind them.
• Break the bananas in half (for easiness of space) and put them in the blender, adding the orange juice and the berries. Blend until smooth.

Red bell-pepper creamy dip

Difficulty: 0/5

Time: 20 minutes (or 5 minutes with a store-bought already roasted bell-pepper)

Servings: dip

Cost: $3.40

Cost per 2000 kcal: $9.34

Nutrition facts per serving
CALORIES PER SERVING (kcal): 728         (calories in whole recipe: 728)
Proteins	63%	35.8g	Protein: lysine	121%	2.4g
			Protein: methionine	54%	0.5g
			Protein: isoleucine	88%	1.5g
Carbohydrates	94%	123.2g	Fibers	89%	33.9g
			Net carbs	n/a	89.3g
			Sugars	n/a	26.5g
Fats	21%	14.3g	Omega-3	13%	0.2g
			Omega-6	23%	3.9g
			Saturated fats	n/a	1.2g
Vitamin B1	19%	0.2mg	Vitamin B2	13%	0.2mg
Vitamin B3	10%	1.7mg	Vitamin B5	28%	1.4mg
Vitamin B6	73%	1.0mg	Folate	66%	265.3μg
Vitamin A	31%	285.0μg	Vitamin C	248%	223.3mg
Vitamin E	31%	4.7mg	Vitamin K	21%	25.8μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	24%	241.0mg	Copper	148%	1.3mg
Iron	83%	6.7mg	Magnesium	37%	148.6mg
Manganese	185%	4.3mg	Phosphorus	64%	448.5mg
Potassium	20%	971.6mg	Selenium	28%	15.6μg
Zinc	30%	3.4mg	Sodium to taste

Ingredients:

• 2 cans unsalted chickpeas
• 1 medium sized bell-pepper
• 2 cloves garlic
• 1 1/2 squeezed lemons (more to taste)
• 2 tsp paprika
• Salt to taste
• Black pepper
• Water (or olive oil) for thinning the dip at the end
• 1 tsp cumin (optional)

Instructions:

• Roast the bell-pepper in the oven, for roughly 15 minutes--or until the bell-pepper is darkening in color and becoming softer (you can skip this step if your bell-pepper is already roasted).
• Cut the bell-pepper in pieces (for easiness of space). Put all the ingredients in a blender, and blend until smooth.
• Adjust with salt, black pepper, and lemon to modify the taste. Adjust with more water/olive oil to thin the dip if needed (consistency should be smooth). Blend again after adjustments.

Serving:

Serve as a side dip in a plate. Good dipping options are slices of whole wheat bread, carrots, celery sticks, and other crunchy vegetables.

Sandwich with crispy tofu, jackfruit and tzatziki

Difficulty: 1/5

Time: 15 minutes (or 5 minutes if the tofu is already crispy and the tzatziki is already made)

Servings: 1

Cost: $0.80

Cost per 2000 kcal: $4.17

Nutrition facts per serving
CALORIES PER SERVING (kcal): 384         (calories in whole recipe: 384)
Proteins	36%	20.3g	Protein: lysine	26%	0.5g
			Protein: methionine	21%	0.2g
			Protein: isoleucine	31%	0.5g
Carbohydrates	49%	63.7g	Fibers	24%	9.2g
			Net carbs	n/a	54.5g
			Sugars	n/a	15.7g
Fats	10%	6.6g	Omega-3	18%	0.3g
			Omega-6	15%	2.5g
			Saturated fats	n/a	1.3g
Vitamin B1	45%	0.5mg	Vitamin B2	21%	0.3mg
Vitamin B3	35%	5.6mg	Vitamin B5	20%	1.0mg
Vitamin B6	37%	0.5mg	Folate	20%	81.1μg
Vitamin A	2%	21.8μg	Vitamin C	17%	15.8mg
Vitamin E	22%	3.3mg	Vitamin K	19%	23.4μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	33%	334.8mg	Copper	49%	0.4mg
Iron	49%	4.0mg	Magnesium	31%	127.5mg
Manganese	122%	2.8mg	Phosphorus	47%	334.1mg
Potassium	15%	738.3mg	Selenium	60%	33.5μg
Zinc	23%	2.6mg	Sodium to taste

Ingredients:

• 2 slices whole wheat bread
• 3 tbsp tzatziki
• 2 thinly sliced cherry tomatoes
• 2 slices tofu
• 1 leaf chicory
• 4 thin slices cucumber
• 1 tsp lemon juice
• 2 pieces shredded jackfruit

Instructions:

• Place the tofu in the oven to turn brown and crispy, and prepare the tzatziki.
• On 1 slice of bread, pile up all the ingredients, starting in order with the cucumber slices, then the tzatziki, the lemon juice, the cherry tomato slices, the jackfruit, the chicory, and top with the tofu slices (the picture won't show them in this order, but it's the best way to not make a crumbly and messy sandwich).
• Place the second slice of bread on top, and press to shrink the volume.

Xberry oatmeal

Difficulty: 1/5

Time: 15 minutes

Servings: 1

Cost: $0.50

Cost per 2000 kcal: $2.82

Nutrition facts per serving
CALORIES PER SERVING (kcal): 355         (calories in whole recipe: 355)
Proteins	20%	11.5g	Protein: lysine	26%	0.5g
			Protein: methionine	19%	0.2g
			Protein: isoleucine	23%	0.4g
Carbohydrates	51%	66.7g	Fibers	31%	12.0g
			Net carbs	n/a	54.7g
			Sugars	n/a	8.9g
Fats	8%	5.6g	Omega-3	8%	0.1g
			Omega-6	11%	1.9g
			Saturated fats	n/a	0.9g
Vitamin B1	32%	0.4mg	Vitamin B2	12%	0.2mg
Vitamin B3	11%	1.8mg	Vitamin B5	20%	2.0mg
Vitamin B6	9%	0.1mg	Folate	12%	51.6μg
Vitamin A	0%	4.3μg	Vitamin C	2%	2.3mg
Vitamin E	8%	1.2mg	Vitamin K	13%	16.6μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	6%	64.0mg	Copper	45%	0.4mg
Iron	50%	4.0mg	Magnesium	32%	128.4mg
Manganese	167%	3.9mg	Phosphorus	50%	354.7mg
Potassium	8%	398.9mg	Selenium	43%	23.7μg
Zinc	28%	3.1mg	Sodium to taste

Ingredients:

• 2 cups water
• 1 cup whole-grain oatmeal flakes
• 1/2 cup mixed berries (or berry of your choice)

Instructions:

• In a pot, add your berries and water. Bring your water to a rolling boil.
• Lower your heat and stir in your oatmeal flakes. Let the mixture simmer until most of the water has been absorbed by the oats, making sure to stir every now and then to avoid the oatmeal from sticking to the pot.

Serving:

Pour your oatmeal into a bowl. For added sweetness, sprinkle some date sugar. You can also add other components, such as seeds, nuts, or other raw fruits.

Pancakes

Difficulty: 1/5

Time: 30 minutes

Servings: 3 (2 pancakes per serving, 6 pancakes total)

Cost per serving: $1.55 (total cost: $4.65)

Cost per 2000 kcal: $6.35

Nutrition facts per serving
CALORIES PER SERVING (kcal): 488         (calories in whole recipe: 1464)
Proteins	37%	21.3g	Protein: lysine	42%	0.8mg
			Protein: methionine	37%	0.3g
			Protein: isoleucine	45%	0.8g
Carbohydrates	74%	96.7g	Fibers	40%	15.2g
			Net carbs	n/a	81.5g
			Sugars	n/a	17.9g
Fats	9%	6.2g	Omega-3	19%	0.3g
			Omega-6	16%	2.9g
			Saturated fats	n/a	1.0g
Vitamin B1	48%	0.6mg	Vitamin B2	22%	0.3mg
Vitamin B3	34%	5.5mg	Vitamin B5	16%	0.8mg
Vitamin B6	41%	0.5mg	Folate	17%	70.9μg
Vitamin A	0%	0.7μg	Vitamin C	0%	0.8mg
Vitamin E	5%	0.9mg	Vitamin K	8%	10.3μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	35%	352.4mg	Copper	69%	0.6mg
Iron	71%	5.7mg	Magnesium	46%	185.2mg
Manganese	195%	4.5mg	Phosphorus	79%	558.8mg
Potassium	16%	763.2mg	Selenium	120%	66.0μg
Zinc	28%	3.2mg	Sodium to taste

Ingredients:

DRY

• 2 1/2 cups sifted whole-wheat flour
• 1/2 cup date sugar
• 2 1/2 tbsp baking powder
• 1/2 tsp salt

WET

• 2 cups soy milk (OR any plant-based milk)
• 1/3 cup soy yogurt
• 1 tsp vanilla extract (optional)

Instructions:

• Pre-heat oven to 200°C.
• In a large bowl, place all of the dry ingredients and stir until the ingredients are evenly distributed.
• In a small bowl, whisk together the wet ingredients.
• Slowly whisk in the wet ingredients into the dry ingredients until you have a consistent batter. Do not over-whisk. Set aside.
• Create rings using parchment paper on a baking sheet. These will serve as molds for the pancake batter. Note that if not using an oven, you can skip this step and heat up a non-stick skillet.
• Pour a ladle of batter into a baking sheet lined with paper (or into a skillet if not using an oven) and cook all the way through. Repeat until there is no more batter.

Serving:

On a plate, stack some pancakes. Top with a slice of vegan butter or maple syrup. Drizzle chocolate sauce or a berry coulis, top with fresh mint, and sprinkle date sugar on the plate.

Fries not-fried

Difficulty: 1/5

Time: 1 hour 45 minutes

Servings: 1 big one

Cost: $1.20

Cost per 2000 kcal: $2.86

Nutrition facts per serving
CALORIES PER SERVING (kcal): 839         (calories in whole recipe: 839)
Proteins	41%	23.3g	Protein: lysine	61%	1.2g
			Protein: methionine	40%	0.3g
			Protein: isoleucine	43%	0.7g
Carbohydrates	146%	190.1g	Fibers	55%	21.2g
			Net carbs	n/a	168.9g
			Sugars	n/a	10.8g
Fats	2%	1.8g	Omega-3	8%	0.1g
			Omega-6	2%	0.3g
			Saturated fats	n/a	0.4g
Vitamin B1	49%	0.6mg	Vitamin B2	26%	0.5mg
Vitamin B3	79%	12.7mg	Vitamin B5	68%	3.4mg
Vitamin B6	222%	2.9mg	Folate	61%	247.5μg
Vitamin A	12%	116.0μg	Vitamin C	92%	83.2mg
Vitamin E	11%	1.7mg	Vitamin K	17%	21.0μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	14%	145.2mg	Copper	120%	1.1mg
Iron	133%	10.7mg	Magnesium	63%	255.2mg
Manganese	88%	2.0mg	Phosphorus	92%	646.5mg
Potassium	102%	4808.3mg	Selenium	9%	5.3μg
Zinc	31%	3.5mg	Sodium to taste

Ingredients:

• 5 medium-sized potatoes with peel (or 2-3 sweet potatoes with peel)
• 1 tsp salt
• 2 tsp garlic powder
• 2 tsp paprika
• Cayenne powder (optional)
• Black pepper (optional)

Instructions:

• Pre-heat the oven to 200°C.
• Wash the potatoes, and cut them in stick shapes, roughly 0.8-1cm wide, 0.8-1cm deep, and as long as the potato itself. Try to cut them in similar dimensions--they will cook differently from each other if they're too different.
• In a large bowl, put the potato sticks with the salt, the garlic powder, the paprika, and the cayenne powder (optional, and according to how spicy you want it) on top.
• Mix the potatoes with your bare hands until evenly coated--alternatively, if you don't want to get your hands dirty, put all the ingredients in a bag and shake repeatedly until evenly coated.
• Line parchment paper on a baking tray and place the potato sticks evenly on top, trying to not have them overlap too much.
• Place the tray in the oven. Leave the potato sticks baking for 1.5 hours, flipping midway through.
• Serve in a plate, and toss them again with some black pepper (optional) and some more salt (optional) to taste.

Serving:

Serve with dip of your choice on the side. Sprinkle some oregano on top for added flavor.