Jason Wyrick
Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Chef Jason reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times best-selling author, has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary, and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute.



Comments (2)
If I don’t have a silicon baking mat, can I just use parchment paper? Of is the silicon baking mat meant to crisp the potatoes?
These are easy to make and delicious!