While I’ve started incorporating some animal products back into my diet, I still try to eat vegan most days. Vegan appetizer recipes are hard enough to find, but add in other dietary restrictions (nightshades, etc) and it’s even tougher. While they don’t taste like traditional potato french fries, these fries are pretty tasty; you can add additional flavor with seasonings and/or dipping sauces of your choice.
- 3 cups chickpea flour (learn how to make your own here)
- 5 cups water
- 1/4 cup olive oil
- 2 tsp salt
- 1-2 tsp black pepper
- Preheat the oven to 450° F and line a sheet pan (or two) with aluminum foil and spray the foil with non-stick cooking spray.
- In a large pot combine the water, olive oil, salt, and pepper. Bring to a simmer, then slowly add the chickpea flour, whisking as you go. Be careful not to let it boil or you’ll have hot batter flying at you (I’m speaking from experience, here).
- When the batter is a little thicker than pancake batter remove the pan from the heat and allow to cool a bit.
- Pour the batter onto a greased sheet pan and spread with a spatula until you’ve filled about half the pan.
- Chill the batter for at least an hour. When the batter has firmed up, cut into desired size and shape.
- Place the fries on the lined sheet pan(s) and sprinkle some seasoning on top (garlic powder is a tasty option).
- The baking time depends on the size of your fries and how crispy you want them, so keep that in mind as you go. I baked my fries for about 30 minutes, flipped ’em, sprayed them with more cooking spray, and baked them for an additional 25-30 minutes.
- Serve with your favorite dipping sauce or enjoy them just as they are.
My fries turned out to be a bit on the dry side (though crispy), so I’ll probably cut back on the cooking time in the future.
You can certainly pan or deep fry these if you want, but I prefer baking them because it’s a bit healthier and a little less mess to clean up.
Source: Adapted from The Brazen Kitchen