Baked french fries. With a spicy jalapeno cheddar-y seasoning. They’re just so good I could cry.
These are inspired by those oh-so-yummy Miss Vickie’s Jalapeno potato chips. Which are saaaaaadly not vegan.
I mean, come on! What the heck do you need whey powder for in those chips anyway?!? Take that out!
Oh well. It doesn’t matter anymore, because these are vegan. And healthier. And with an added cheesy flavor.
I prefer these as french fries, but if you want a chip version, just slice your potatoes paper thin and cook them for just a couple minutes. Jalapeno chips!
serves 2
1 large Russet potato
2 t minced jalapeno*
2 T nutritional yeast
1/4 t sweet paprika
1/4 t garlic powder
1/2 t kosher salt
1 T vegetable oil of choice (I used safflower)
2 t – 1 T water
*this is for a pretty mild version so the cheesy flavor can stand out too – double it for a spicy variety
Preheat oven to 375 degrees.
Wash potato well, slice into thick steak fry shapes (or whatever you prefer, but make sure to adjust the cooking time if you cut them smaller). Combine the rest of the ingredients except the water in a little food processor. Then slowly add the water until you have a thin spreadable paste. Coat the potato pieces with the paste.
Line a baking sheet with foil (just for easier cleanup), then place a cooling rack on top of the baking sheet. Put the potatoes in a single layer on the cooling rack. Bake for about 35 minutes until the potatoes are fork tender.
Mmmmmm but with a crispy outside!
Yay, fries!
Nutritional facts per serving: Calories: 153; Calories from Fat: 67; Total Fat: 7.4g; Saturated Fat: 1.4g; Sodium: 588mg; Total Carbohydrates: 18.1g; Dietary Fiber: 3.7g; Sugars: 0.7g; Protein: 6.2g
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