Preheat your oven to 400°F / 200°C and line a large baking sheet with parchment paper or use a nonstick sheet.
Wash the potatoes well and cut each one in half lengthwise.
Then, cut each half into three or four wedges, depending on the size of the potato.
Pour the non-dairy milk into a shallow bowl or dish.
Add the salt and stir until it's completely dissolved.
On a separate plate, combine the nutritional yeast, onion powder, chili powder, garlic powder, and black pepper.
Stir well to create a uniform seasoning mix.
Dip each potato wedge first into the salted milk, allowing any excess to drip off. Immediately transfer it to the yeast mixture, turning to coat all sides evenly.
Arrange the coated wedges in a single layer on your prepared baking sheet, ensuring they don't overlap.
Bake for 30 minutes, or until the wedges are golden brown, crispy on the outside, and tender on the inside.
Don't overcrowd the baking sheet! Give the wedges space to breathe so they can bake and crisp up rather than steam. Use two sheets if necessary.
Don't toss the extra nutritional yeast coating! It's delicious sprinkled over popcorn, salads, or steamed veggies for a cheesy, savory boost.
