Cheese-y Battered Oven Fries

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These cheesy-battered oven fries are crunchy on the outside, soft on the inside. Perfect adorned with smoky sea salt and smoked paprika and dipped into garlicky mayo!

Making Cheesy Battered Oven Fries

These oven fries are super simple to prepare. You don’t even need to peel the potatoes, but of course you’ll want to give them a good scrub. Once cleaned, slice each potato in half length-wise, and then place cut-side down so it’s stable. Then continue slicing length-wise to create long strips of even widths.

Next, combine the aquafaba, nutritional yeast, and olive oil to make the batter. Please see our post, Aquafaba: An Easy Vegan Egg Replacer. You can get this from cooking the beans, or using the water from a can of beans. You can use any kind of bean for aquafaba, but chickpeas are most commonly used, as their water is neutral in colour.

Next, you coat the potatoes in the batter., and then arrange the potatoes in a single layer on a baking sheet. Bake at 375 for 20 to 25 minutes until starting to get crispy and brown. You might want to make some mayo while you’re waiting.

Eating Together Made Easy

These Cheesy-Battered Oven Fries are vegan, so they’re suitable for all eaters.

Let’s Make Some Cheesy Battered Oven Fries

Cheesy Battered Oven Fries (Vegan)

These cheesy-battered oven fries are crunchy on the outside, soft on the inside. Perfect adorned with smoky sea salt and smoky paprika and dipped into garlicky mayo!

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Course: dinner, dinner, lunch, side, Snack

Cuisine: American

Keyword: battered oven fries, cheesy vegan oven fries, cheezy vegan oven fries, oven fries

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 generous sides

Author: Sylvia Eastman

Ingredients

• 4 baking potatoes, skin on
• 1/2 cup nutritional yeast
• 2/3 cup aquafaba {See recipe note. And for additonal recipes that use up the chickpeas, check out the Aquafaba category on my site.}
• 1/4 cup olive oil

Optional, for serving:

• extra nutritional yeast
• sea salt
• smoked paprika
• roasted garlic mayo {See Instructions for recipe link}

Instructions

• Preheat the oven to 375F.
• Slice each potato in half length-wise, and then place cut-side down so it’s stable The continue slicing length-wise to create long strips of even widths.
• In a medium-sized bowl, combine the nutritional yeast, aquafaba, and olive oil.

  Coat the potatoes in the batter and then arrange the potatoes in a single layer on a baking sheet.

  Bake at 375 for 20 to 25 minutes until starting to get crispy and brown.
• These are really, really good sprinkled with smoky sea salt and dipped into roasted garlic mayo. If you aren’t vegan or allergic to eggs, then you can just add some roasted garlic to your store-bought mayo.

Notes

About Aquafaba

See Aquafaba: An Easy Vegan Egg Replacer.

Leftovers and Reheating

I think these are best fresh out of the oven. However, you can store leftovers in the fridge and reheat at 275F until warm. 

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