Vegan Chili Fries

• Gluten free

• Produce

  • 1 Avocado
  • 1 Cherry tomatoes
  • 1 Cilantro
  • 1 Freshly jalapenos
  • 1 Lemon, juice from wedge
  • 1 Red onion
  • 1 Russet potato, large

• Canned Goods

  • 1/2 Recipe easy vegan chili

• Condiments

  • 1 Black olives

• Baking & Spices

  • 1 tsp Seasoned salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Cashews

• Liquids

  • 2 tbsp Water

Found on forkandbeans.com

Description

Ingredients

• ½ recipe Easy Vegan Chili (or use a can of vegetarian chili)
• 1 large russet potato, rinsed and scrubbed
• 1-2 Tbsp. olive oil
• 1 tsp. seasoned salt
• ¼ c. cashews
• 2 Tbsp. water
• juice from 1 lemon wedge
• cherry tomatoes, sliced
• red onion, chopped
• freshly jalapeños, sliced
• black olives, sliced
• avocado, chopped
• cilantro, minced

Directions

• Preheat the oven to 425 degrees.
• Cut potato into long, uniform slices. I like my fries on the thinner side but its up to you how thick you cut them. Just make sure they are evenly cut because this will allow them to bake at the same rate and will decrease your chances of having some very burnt fries and some under-cooked ones.
• Place cut potato slices into a big bowl. Sprinkle the oil and salt over the potatoes and toss until each piece is coated. Place on a baking sheet that has been lined with parchment paper or foil and bake for 20-25 minutes. Take a spatula and flip over after the first 12 minutes. Depending how well you like your fries (I like mine crispy!), you will need to adjust the baking time.
• Follow the recipe for the chili while the fries are baking. Make sure the juices evaporate almost completely. Top chili over the fries.
• In a high-speed blender, mix all ingredients for the raw sour cream until smooth. This will not create a thick cream like typical sour cream, rather a fun, thicker drizzle to top onto your chili. Add garnishes of choice.