Loaded Taco Fries with Lime Crema

• Produce

  • 1 1/2 cups Chickpeas, Cooked
  • 1 Lime, zest and juice from
  • 1 Lime
  • 1 handful Parsley chopped finely
  • 1000 g Potatoes, large
  • 1/2 Red onion chopped finely
  • 2 Tomatoes, large juicy fresh

• Refrigerated

  • 1 3 cup non-dairy milk + 2 tablespoons (113mls

• Baking & Spices

  • 1 grind Black pepper
  • 1 1/2 tsp Salt
  • 3 tbsp Taco seasoning

• Nuts & Seeds

  • 1/3 heaping cup Cashews, raw

• Other

  • ½ cup aquafaba (liquid from the can of chickpeas

Found on avirtualvegan.com

Description

Ingredients

• 1000g large potatoes (I like yellow waxy potatoes for this like Yukon Gold)
• ½ cup aquafaba (liquid from the can of chickpeas)
• 3 tablespoons taco seasoning (you can sub this for any other spice mix you like - I have used fajita seasoning a few times!)
• 1 teaspoon salt
• 1½ cups cooked chickpeas (1 398ml/14fl oz can) - be sure to reserve the liquid for the fries
• 2 large juicy fresh tomatoes chopped (try to use as much of the juice that comes out of them as you can)
• ½ red onion chopped finely (you can sub this for a white onion)
• finely grated zest and juice from 1 lime
• ⅓ heaping cup (about 60g) raw cashews (soaked for 15-20 mins in boiling water)
• ⅓ cup non-dairy milk + 2 tablespoons (113mls)
• 1 lime
• ½ teaspoon salt
• A grind of black pepper (or a pinch)
• A handful of parsley chopped finely for sprinkling

Directions

• Preheat oven to 450°F
• Pierce each potato with a fork then place in a microwave and cook on full power. My microwave is 1200w and I cooked my large potatoes for 4 minutes. You want them so that they have some give but arent soft. (see recipe notes for non-microwave method)
• Remove your potatoes from the microwave. Allow to cool a little bit then use a sharp knife and slice them into fries.
• Place the cut fries in a bowl and pour over the aquafaba. Stir to coat then sprinkle over the taco seasoning and salt. Make sure they are all coated evenly.
• Line a large baking sheet. I love my Silpat . Ive had the same one for years and use it all the time. If you dont have one use baking parchment. If you use baking parchment rub a tiny drop of oil over it as the fries tend to stick a bit otherwise.
• Gently tip the fries out onto the tray and spread them out as evenly as you can. Ideally none of them should be touching as they will cook more evenly and get browner and crispier.
• Bake for 30 mins then remove from the oven, turn them all over, then bake again for another 30 minutes.
• While the fries are cooking, put the drained chickpeas in a bowl, then add the chopped tomatoes and any juice from them, chopped onion, lime zest and juice. Stir well and leave for the flavours to infuse while the fries finish cooking.
• Add the soaked cashews, milk and salt to a blender .
• Peel the lime either by hand or with a sharp knife. Discard the peel and put the whole lime in the blender.
• Blend until completely smooth.
• When the fries are ready pile them on a large plate. Pour over the chickpea mixture, drizzle with the lime crema and sprinkle with chopped parsley.