4 large potatoes
Himalayan rock salt
CHIP BATTER (OPTIONAL, TASTES GREAT WITHOUT THIS STEP ALSO)
1 tbsp gluten free flour, rice flour or ground flax
1/4 tsp turmeric powder
Dash of garlic and onion powder
Herbs if you wish
1/4 cup of hot water
1/2 red onion
1/2-1 ripe avocado
Squeeze lemon or lime juice
Dash of water or plant milk
Boil water with a steamer and preheat oven to 200°C. Wash potatoes, leaving the skin on and slice into fries, or use a potato slicer
To make chip batter, blend all ingredients in small food processor or blender until smooth.
Place cut potatoes into boiling steamer pot until slightly soft 90% cooked, not fully cooked or soggy.
Place steamed potatoes in large pot, cover with batter mix and shake around gently until fully coated.
Cook in the oven for 20 minutes, turning over midway (may need to adjust according to your oven).
While waiting, slice up salad ingredients and set aside. Move onto the avo whip
Place avocado, a squeeze of lemon juice and cracked pepper into a small food processor with a few dashes of water or milk, blending until you get a creamy smooth consistency.
When fries are ready and crisp, serve with salad, avocado dip, and a chilled lemon water.
Recipe by Loni Jane (@lonijane)