Ultimate Vegan Loaded Fries
These are the ultimate vegan loaded fries, made with russet potatoes, chickpeas, and a spicy sriracha tahini sauce! Deliciously Gluten Free.
Servings 2
Ingredients
The Fries
- 3 Medium Russet Potatoes
- 3 Tbs Extra Virgin Olive Oil
- 1/2 Tsp Salt
- 1 Tsp Garlic Powder
- 1 Tsp Dried Parsley
- Lots of Fresh Cracked Black Pepper to taste
Sriracha Tahini Sauce
- 1/3 Cup Tahini
- 1/4 Cup Water to thin
- 1 Tbs Sriracha
- 2 Tbs Tamari or soy sauce
- Juice from 1/2 a Lemon
- 1 Tsp Paprika
- 1 Clove Garlic minced
Accoutrements
- 1 1/2 Cups Cooked Chickpeas or one 15 oz can
- Chopped Fresh Parsley to taste
- Sriracha to taste
- Fresh Cracked Black Pepper to taste
- Any other toppings your heart desires!
Instructions
The Fries
- Preheat the oven to 450 degrees F.
- Cut the russet potatoes into thin-ish strips, about 1/4-1/3 inch in width. (See photos for reference).
- In a bowl, toss fries with the olive oil and spices. Add in as much black pepper as you like.
- On two baking sheets lined with parchment paper, set out your fries, trying to make sure they don't touch (they'll get crispier this way!)
- Bake fries in the oven for 30-40 minutes, tossing halfway. Towards the end of the cooking time, be sure to check on your fries more often to make sure they don't burn.
- When done, set aside to cool.
Sriracha Tahini Sauce
- To start, mince the garlic (I find mincing the garlic first helps with most blenders). Then, add all other ingredients into the blender and blend until everything is smooth.
- When done, add more water to thin if necessary. The thinner the sauce, the more drizzle-able it becomes!
Putting It All Together
- Split up the fries evenly into two bowls (or one bowl if you're really hungry!).
- Drizzle the fries with the sriracha tahini, and load on the chickpeas and parsley, and any other toppings you like. Be sure to add extra sriracha if you like it spicy, and more fresh cracked black pepper.
- Enjoy!!
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)