Chili Cheese Fries
Recipe:
Ingredients:
FRIES
2 large (~1/3 lb each) potatoes, scrubbed clean but NOT peeled, cut into 1/2 inch “fries” (Yukon gold or russet work well)
1 Tbsp avocado oil
1/4 tsp sea salt
CHILI
1 (15-oz.) can lentils, drained and rinsed
4 tsp chili powder (or store-bought // if salted, start with less coconut aminos)
1 Tbsp smoked paprika
1 Tbsp apple cider vinegar
1 Tbsp ketchup
2 Tbsp coconut aminos
1/8 tsp cayenne pepper (optional)
1 Tbsp avocado oil, for cooking
FOR SERVING
Easy Vegan Cheddar Cheese (or sub store-bought shredded cheese or queso)
Quick Pickled Onions or Pickled Jalapeños (optional but highly recommended)
Vegan Sour Cream (optional)
Green onions (optional)
Cilantro (optional)
Instructions:
CHEESE: if serving with homemade Vegan Cheddar Cheese, begin soaking your cashews and carrots now: 2/3 cup (80 g) cashews + 1/2 cup (64 g) thinly sliced peeled carrots covered with boiling water. Set aside.
FRIES: Preheat oven to 425 degrees F (218 C). For easier cleanup (but slightly less crispy fries), line a baking sheet with parchment paper (we didn’t).
Add sliced potatoes to the baking sheet and toss with oil and salt. Spread the fries out so they are all on a flat side with the peel facing up, and ensure that no fries are overlapping.
Bake for 20-25 minutes or until beginning to brown on the bottom, then carefully toss and bake for another 8-10 minutes until tender but crispy.
PRO TIP: If your fries are sticking, use a metal (or other thin/hard) spatula, flip it upside down, and push it under the fries to lift and flip, keeping all the crispy goodness (think scraping rather than scooping).
CHILI: While the fries bake, add your lentils to a mixing bowl along with the chili powder, smoked paprika, apple cider vinegar, ketchup, coconut aminos, and cayenne (optional). Toss until evenly coated.
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