INGREDIENTS
CHIPS:
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
SALAD
Mixed greens
1/2 red onion
2 tomatoes
1 cucumber
Cracked pepper
AVOWHIP
1/2-1 ripe avocado
Squeeze lemon or lime juice
Cracked pepper
Dash of water or plant milk
DIRECTIONS
-
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)